Vegan Rhubarb Lemon Coffee Cake
A very simple and refreshing coffee cake, perfect with your afternoon coffee or tea.
Servings Prep Time
16servings 15minutes
Cook Time
45minutes
Servings Prep Time
16servings 15minutes
Cook Time
45minutes
Ingredients
  • 1tbsp cornstarch(see notes)
  • 3tbsp water
  • 2cups flour(see notes)
  • 3/4cup sugar(scant)
  • 3tsp baking powder
  • 1/2tsp salt
  • 1/2cup non-dairy milk(almond, soy, coconut, etc.)
  • 1/4cup oil(vegetable, canola, olive, etc.)
  • 4stalks rhubarb(cleaned, maybe 30 cm long stalks)
  • 3tbsp sugar
  • 1 lemon(juice and zest)
Instructions
  1. Preheat the oven to 375°F. Line the cake pan with parchment paper (or grease & flour), and set aside.
  2. Chop the rhubarb into 1 inch slices. Add into a small bowl, with 3 tablespoon sugar, lemon juice and lemon zest. (See notes)
  3. Mix the cornstarch and water together, and set aside.
  4. In a bowl, mix the flour, baking powder, salt and sugar.
  5. In another bowl, mix the oil, non-dairy milk and cornstarch mixture, and mix well. Then add the rhubarb mixture.
  6. Add the wet ingredients to the dry ingredients, and mix just until everything is incorporated. Transfer to the pan. If you want, you can add a decoration of rhubarb on top.
  7. Bake for 30-40 minutes, or until a toothpick comes out clean (or with a few crumbs). Cool and enjoy!
Recipe Notes

Instead of leaving it raw, I think it is better to cook the rhubarb with sugar and lemon on the stovetop, and make a compote. This would cook out any bitterness in the rhubarb.

I would recommend you bake this in an 9×9 square pan or an 8″ circle pan. Any bigger would yield very thin slices.

Substitutions:

  • Instead of cornstarch + water for the egg replacement, you can use a flax egg replacement (ground flax seed + water) or commercial egg replacer.
  • You can use any whole wheat flour instead of regular flour, if you want.