One of Chris’s favorite cakes is rhubarb, so for his first Father’s Day, Cedar and I decided to bake him a cake.
I didn’t find a great vegan rhubarb cake recipe, so I decided to make my own version. For his birthday, I made this fresh ginger cake (with egg replacer), and it was probably the best cake I’ve made to date. This recipe is inspired by the method used in the ginger cake, and is a bit different from many of the standard rhubarb cake recipes out there.
Enjoy!
Vegan Rhubarb Cake
- 2 1/2 cups flour
- 1 tsp. cinnamon
- 3/4 cup vegetable oil
- 2 Tbsp. molasses
- 1 1/2 cups sugar
- 1/2 cup water
- 1 tsp. vanilla
- 1 Tbsp. fresh grated ginger
- 1 over-ripe banana, pureed
- 1 cup soy milk + 1 tsp. vinegar
- 1 1/2 tsp. baking soda
- 2 cups chopped rhubarb tossed with flour to coat
Sift together flour and cinnamon.
Combine vegetable oil, molasses, sugar and water. Whisk vigorously for 2 minutes. Add vanilla, ginger, and banana.
In a sauce pan, combine soy milk and vinegar. Heat over medium-high heat until boiling. Quickly whisk in baking soda and add to oil and molasses mixture; mix well. Add flour and cinnamon, mix until well incorporated and then fold in rhubarb.
Bake in a greased 9″ x 13″ pan at 350ºF for 45 minutes.
Rhubarb Frosting
- 1/2 cup chopped rhubarb
- 1 Tbsp. water
- 1 Tbsp. margarine
- 1 tsp. vanilla extract
- 2 cups powdered sugar
Cook rhubarb with a bit of water in a saucepan over medium heat until soft. Pureé with margarine and vanilla in a food processor or blender. Slowly add the powdered sugar, 1/2 cup at a time to rhubarb mixture.
