Rhubarb season always feels like a little celebration — that bright, tangy pop of flavor just screams spring and early summer to us. Our Vegan Rhubarb and Almond Sponge Cake is the perfect way to showcase this underrated veggie in a light, fluffy, and utterly delicious dessert.
If you’re hunting for a moist vegan rhubarb almond sponge cake recipe that’s easy to make and full of flavor, you’ve just found your new favorite.
Why Vegan? Because It’s Simple and Delicious
We love how easy it is to bake vegan cakes that don’t sacrifice texture or taste. This sponge cake is soft, tender, and dairy-free, thanks to plant-based milk and a clever combo of flours and natural binders.
This easy vegan rhubarb dessert proves that compassionate baking can also be show-stopping.
Almonds + Rhubarb = Match Made in Heaven
The nutty warmth of almonds balances the sharp tang of rhubarb perfectly. Plus, almond flour adds a moist crumb and subtle richness that makes every bite melt in your mouth.
If you’re looking for a vegan almond rhubarb cake that’s moist, flavorful, and not too sweet, this recipe nails it every time.
Pro Tip: Use Fresh Rhubarb for Best Results
Fresh rhubarb lends a bright color and tartness that canned just can’t match. We love to cut ours into bite-sized chunks so every slice bursts with natural fruitiness.
This fresh rhubarb vegan sponge cake recipe is perfect for spring and early summer when rhubarb is at its peak.
A Light Sponge That Feels Like a Hug
This cake’s texture is airy yet substantial, like the kind of dessert you want to eat with a cup of tea or coffee on a lazy afternoon. Plus, it’s naturally gluten-free if you choose the right flours!
Our vegan rhubarb almond sponge cake is the perfect balance between light and indulgent.
Make It Your Own
Want to add a hint of vanilla or a sprinkle of cinnamon? Go for it! You can also swap almond flour for other nut flours if you want a different flavor twist.
This customizable vegan rhubarb cake recipe is a blank canvas for your baking creativity.
Serving Suggestions That Shine
We love to dust this cake with powdered sugar or serve it with a dollop of coconut whipped cream for extra decadence. It’s also wonderful alongside fresh berries or a drizzle of fruit syrup.
For a vegan dessert with rhubarb and almonds that wows guests, this cake fits the bill perfectly.
Storage & Leftovers
Store in an airtight container at room temperature for up to 3 days, or freeze slices for up to a month. This makes it a great option for meal prep or dessert on demand.
These vegan almond rhubarb sponge cake leftovers keep beautifully without drying out.
Final Thought
Baking this cake feels like celebrating rhubarb’s tartness and almonds’ comforting richness in every fluffy bite — and honestly, we just can’t get enough!
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground almonds
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1 cup almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup rhubarb cut into 1/2-inch pieces
Almond Glaze:
- 1 cup powdered sugar
- 2-3 tbsp almond milk adjust for desired consistency
- 1/2 tsp almond extract
Garnish:
- Thin slices of rhubarb
- A handful of toasted almond flakes
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, ground almonds, granulated sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, almond milk, vanilla extract, and apple cider vinegar.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chopped rhubarb.
- Bake the Cake: Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the cake cools, whisk together powdered sugar, almond milk, and almond extract in a small bowl until smooth. Adjust the thickness by adding more almond milk or powdered sugar as needed.
- Cool and Glaze: Let the cake cool completely in the pan on a wire rack. Once cool, invert onto a serving plate.
- Drizzle the almond glaze over the top of the cake.
- Garnish and Serve: Arrange thin slices of rhubarb and sprinkle toasted almond flakes over the glazed cake.
- Let the glaze set before slicing and serving.
Notes
- Rhubarb Preparation: Ensure rhubarb is fresh and firm. Avoid overly large stalks, which may be too fibrous.
- Ground Almonds: For a finer texture, you can use almond flour instead of grinding almonds yourself.
- Cake Texture: Do not overmix the batter to ensure the cake remains light and fluffy.
Frequently Asked Questions About Our Vegan Rhubarb and Almond Sponge Cake
🌱 What makes this cake vegan?
This cake is entirely plant-based, using no eggs or dairy. Instead, it relies on ground almonds for moisture and structure, combined with plant-based yogurt and apple cider vinegar to help the batter rise and achieve a light texture.
🍓 Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Ensure it’s thawed and drained well to prevent excess moisture, which could affect the cake’s texture.
🌰 Why are ground almonds used?
Ground almonds add moisture and a rich, nutty flavor to the cake, contributing to its tender crumb. They also provide a natural binding agent in place of eggs.
🍰 What is the texture of this cake?
The cake has a light, airy sponge with a moist crumb, thanks to the combination of ground almonds and plant-based yogurt. The rhubarb adds a slight tartness that balances the sweetness.
🍯 Can I add a glaze or frosting?
Absolutely! A simple glaze made from powdered sugar and lemon juice can enhance the flavor. Alternatively, a dollop of vegan whipped cream or a scoop of dairy-free ice cream pairs wonderfully with this cake.
🧊 How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to a month.
Moist, subtly sweet, and refreshingly tangy—this vegan cake feels indulgent yet wholesome.