Lemon Rhubarb Cake
An easy way to use up rhubarb with an easy and delicious cake.
Equipment
- 1 Large Bowl
- 1 large measuring cup or bowl
- 1 measuring cup
- 1 Measuring Spoons
- 1 baking dish
- 1 whisk
Ingredients
- 2 1/2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups unsweetened almond milk
- 3/4 cup maple syrup
- 2 lemons zest and juice
- 1 tsp vanilla extract
- 1/2 cup organic canola oil
- 3-4 stalks chopped rhubarb
Instructions
- Preheat the oven to 350°F and grease a square pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt
- In another bowl, whisk the plant milk, maple syrup, lemon zest and lemon juice, and vanilla until combined. Add canola oil while whisking.
- Pour the wet mixture into the large bowl with the flour mixture and gently whisk until just mixed. Do not over-mix.
- Pour the cake batter into the pan and shake gently to level the surface.
- Top the cake with the rhubarb.
- Bake for 50-55 minutes, or until the cake is quite golden and a toothpick inserted into the centre comes out clean. It will be a dark colour due to the maple syrup.
Notes
Zest two small lemons and use the juice or use 1/4 cup of lemon juice
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