Description
A stunning plant-based dessert where tart rhubarb is perfectly balanced with a tender vegan cake. Using aquafaba for fluffiness, this American classic impresses with its caramelized fruit topping and rich flavor.
Ingredients
1.5 pounds rhubarb, trimmed and sliced (about 4 cups)
1 cup granulated sugar (or cane/maple sugar)
1/2 cup (1 stick) melted vegan butter (or coconut oil, note flavor change)
2 cups all-purpose flour (or 1:1 gluten-free flour blend)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup aquafaba
1/4 cup brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (180°C). Grease a 10-inch round or 9-inch square baking dish.
In a large bowl, sprinkle 1 cup granulated sugar over rhubarb. Toss to coat and let sit 15 minutes.
Mix aquafaba with vanilla and almond extracts until frothy. Set aside.
Whisk flour, baking powder, baking soda, salt and 1/4 cup brown sugar in a bowl.
Gradually add melted vegan butter and aquafaba mixture to dry ingredients. Mix until just combined.
Spread rhubarb mixture evenly in prepared dish. Pour cake batter over the top.
Bake for 45-50 minutes until a toothpick comes out clean. Let cool completely before inverting onto a serving plate.
Notes
Tart rhubarb pairs beautifully with the cake’s sweetness
Check baking powder expiration date for optimal rise
Store airtight at room temperature up to 2 days or refrigerate 3 days
Rhubarb can be substituted with apples or peaches
- Prep Time: 30
- Cook Time: 45
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g