Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup almond milk (or any plant-based milk)
- 1/2 cup vegetable oil or melted coconut oil
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup rolled oats
- 1/2 cup brown sugar (for crumble)
- 1/4 cup all-purpose flour (for crumble)
- 1/4 cup coconut oil, melted (for crumble)
- 1 teaspoon cinnamon (for crumble)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, combine the chopped rhubarb, almond milk, vegetable oil, brown sugar, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- In a separate bowl, mix the rolled oats, brown sugar, flour, melted coconut oil, and cinnamon to create the crumble topping.
- Sprinkle the crumble mixture evenly over the cake batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy your vegan rhubarb crumble cake!
Notes
- Feel free to adjust the amount of sugar based on your taste and the tartness of the rhubarb.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
- Cholesterol: 0
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