Vegan Rhubarb Cake with Coconut Milk and Crispy Crumble
This vegan rhubarb cake is a delightful blend of sweet and tart flavors, featuring creamy coconut milk and a crunchy crumble topping. It’s a nostalgic treat that brings the warmth of home baking to your kitchen.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) coconut milk (full-fat for creaminess)
- 1/3 cup (80ml) vegetable oil (or melted coconut oil)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 4 cups (about 600g) rhubarb, chopped into 1-inch pieces
- 1/2 cup (100g) granulated sugar (adjust based on tartness of rhubarb)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup (100g) rolled oats
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (70g) brown sugar
- 1/4 cup (60ml) melted coconut oil
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 180°C (350°F) and grease a 9×13 inch baking pan.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt well (about 2 minutes).
- In a separate bowl, combine the coconut milk, oil, apple cider vinegar, and vanilla extract. Mix thoroughly until well combined (about 1-2 minutes).
- Pour the liquid ingredients into the bowl with the dry ingredients and stir quickly until well mixed. Be careful not to overmix to keep the cake fluffy (about 1 minute).
- Spread the batter evenly in the prepared baking pan and gently tap the pan on the counter to remove air bubbles.
- For the filling, mix the rhubarb with the sugar, cornstarch, and vanilla extract. Spread this mixture evenly over the batter.
- In a separate bowl, combine the crumble ingredients (oats, flour, brown sugar, melted coconut oil, cinnamon, and a pinch of salt). Mix well with your hands or a spoon until a crumbly consistency is achieved (about 3-4 minutes).
- Evenly distribute the crumble over the rhubarb filling.
- Bake the cake for 45-50 minutes, until the crumble is golden brown and the cake is firm. A toothpick should come out clean.
- Let the cake cool in the pan for about 10 minutes before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Ensure the rhubarb is cut into 1-inch pieces to prevent it from becoming mushy during baking. You can use a food processor to mix the crumble ingredients quickly. Avoid overmixing the batter to keep the cake light and fluffy. For a crunchier crumble, increase the oats by 25%.