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Rhubarb lemon cake on a cake stand.
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Lemon Rhubarb Cake

This vegan lemon rhubarb cake is perfect for spring - light, full of fruit, sweet and slightly tart. Made with whole grain spelt flour, coconut oil, and maple syrup, it's a slightly healthier cake.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 263kcal

Ingredients

  • 375 grams light spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 300 ml non-dairy milk
  • 180 ml maple syrup (or honey)
  • Zest of two lemons
  • 60 ml lemon juice
  • 1 teaspoon pure vanilla extract
  • 120 grams coconut oil melted
  • 3-4 stalks rhubarb about 2 cups, cut into 2cm (3/4 in.) pieces

Instructions

  • Preheat the oven to 180°C (350°F) and grease a spring-form cake tin with coconut oil. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In another bowl, whisk the milk, maple syrup, lemon zest, lemon juice, and vanilla until combined. Slowly pour in the melted coconut oil while whisking to incorporate.
  • Pour the milk 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 prepared cake form and shake gently to level the surface.
  • Top the cake with the rhubarb in any pattern (or lack thereof) you like.
  • 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 or honey.
  • Cool the cake in the tin for 15 minutes before removing the sides and cooling fully on a rack before serving. It can be stored for 2-3 days in a sealed container, refrigerated if your house is very warm.

Nutrition

Serving: 1slice | Calories: 263kcal | Carbohydrates: 39g | Protein: 6g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 249mg | Fiber: 4g | Sugar: 16g