Vegan Rhubarb Lemon Coffee Cake
A very simple and refreshing coffee cake, perfect with your afternoon coffee or tea.
Ingredients
- 1 tbsp cornstarch (see notes)
- 3 tbsp water
- 2 cups flour (see notes)
- 3/4 cup sugar (scant)
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup non-dairy milk (almond, soy, coconut, etc.)
- 1/4 cup oil (vegetable, canola, olive, etc.)
- 4 stalks rhubarb (cleaned, maybe 30 cm long stalks)
- 3 tbsp sugar
- 1 lemon (juice and zest)
Instructions
- Preheat the oven to 375°F. Line the cake pan with parchment paper (or grease & flour), and set aside.
- Chop the rhubarb into 1 inch slices. Add into a small bowl, with 3 tablespoon sugar, lemon juice and lemon zest. (See notes)
- Mix the cornstarch and water together, and set aside.
- In a bowl, mix the flour, baking powder, salt and sugar.
- In another bowl, mix the oil, non-dairy milk and cornstarch mixture, and mix well. Then add the rhubarb mixture.
- 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.
- Bake for 30-40 minutes, or until a toothpick comes out clean (or with a few crumbs). Cool and enjoy!
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 9x9 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.