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Slightly tangy & not overly sweet, light and fluffy Easy Rhubarb Cake with a hint of cinnamon! Perfect with a cup of tea or lashings of custard, you choose! Delicious and easy bake to make the most of seasonal rhubarb and it’s vegan too!
Ingredients
240 g plain (all-purpose) flour
220 g caster (fine) sugar
125 ml rapeseed/sunflower/light olive oil
1 teaspoon baking powder
0.5 teaspoon baking soda
1 tablespoon cinnamon or to taste
300-500 g rhubarb cleaned and sliced into small chunks
200 ml soya milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
icing sugar to serve and to taste
Instructions
Clean rhubarb and cut each stalk into small chunks.
Prepare your cake tin by greasing it slightly and lining the bottom with greaseproof paper.
Preheat the oven to 180C(Fan)/350F/Gas Mark 4.
In a large bowl whisk together flour, sugar, baking powder and baking soda and set aside.
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