If you’re anything like us, we love indulging in a delicious cake that’s full of flavor but still feels light and comforting. This Vegan Rhubarb and Ginger Crumble Cake is one of those desserts that makes you feel cozy and content while also delivering a burst of refreshing tanginess and spicy warmth. Rhubarb and ginger might sound like an unexpected combination, but let us tell you, they work magic together.
We first came up with this idea when we had some fresh rhubarb from our garden, and we wanted to bake something that highlighted its tangy flavor. But we also wanted a little something extra—ginger came to the rescue! Its subtle heat and zesty aroma complement the rhubarb’s tartness perfectly, and the result is a cake that’s simply irresistible.
🍓 Why We Love Rhubarb in This Cake
Rhubarb is often underappreciated, but we think it deserves the spotlight! With its tartness, it’s the perfect ingredient to balance out the sweetness of cakes and crumbles. In this Vegan Rhubarb and Ginger Crumble Cake, the rhubarb becomes soft and jammy as it bakes, releasing all of its delicious natural juices that mix beautifully with the ginger-spiced crumble topping.
Using fresh seasonal rhubarb gives this cake a delightful spring-like freshness that just brightens your day. Plus, it adds a bit of color and texture that’s a real treat for the senses.
💡 Rhubarb Tip: If you can’t find fresh rhubarb, frozen rhubarb works just as well. Just make sure to thaw and drain it before using to avoid excess moisture in the cake.
🍰 The Perfect Vegan Dessert for Any Occasion
This Vegan Rhubarb and Ginger Crumble Cake is the perfect dessert for any occasion—whether it’s a family dinner, a picnic in the park, or just a cozy afternoon at home. It’s light enough to serve after a big meal, yet decadent enough to satisfy any sweet tooth. Plus, it’s so easy to make that you’ll find yourself baking it again and again.
We love how this cake is naturally vegan, without the need for fancy egg replacements or dairy-free swaps. The flavors speak for themselves, and every bite is full of wholesome goodness.
🍰 Cake Tip: Serve it with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream for an extra indulgent treat.
🍃 Why Ginger and Rhubarb Are a Match Made in Heaven
We can’t get enough of the ginger-rhubarb combo. Ginger adds just the right amount of warmth and spice, which balances beautifully with the tartness of the rhubarb. When we first tried this combination, we knew we had something special on our hands.
The ginger flavor is warm but not overpowering, adding a slight kick that elevates the cake to something really memorable. Together, they create a cake that feels comforting, but with a little extra excitement.
💡 Ginger Tip: Fresh ginger can add even more depth to the flavor. If you’re in the mood for an extra zing, grate some fresh ginger into the batter and topping.
🌱 A Cake for Every Diet
One of the things we love most about this Vegan Rhubarb and Ginger Crumble Cake is that it’s not only plant-based but also free from refined sugars and dairy, making it a great option for anyone with dietary preferences. It’s a great cake to serve at gatherings when you want to offer something that everyone can enjoy, regardless of dietary restrictions.
This cake proves that you don’t have to sacrifice flavor or texture to make a vegan dessert. It’s rich, tender, and packed with vibrant flavors that will have you coming back for seconds!
🍴 Diet-Friendly Tip: For a gluten-free version, simply swap the flour for a gluten-free flour blend, and you’re good to go!
🍰 Why You’ll Keep Coming Back to This Cake
We can’t stop making this cake because it’s just so satisfying. The balance of flavors and textures is perfectly comforting, and the ginger crumble is always a crowd favorite. Plus, it’s one of those cakes that gets better the next day—the flavors meld together, making each slice even more flavorful.
If you’ve never tried baking with rhubarb before, this cake is the perfect introduction to its unique flavor. And if you already love rhubarb, this recipe will quickly become a staple in your dessert repertoire.
🍴 Serve It with Love
Ingredients
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 cup almond milk or any plant-based milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup rhubarb chopped
- 1/4 cup crystallized ginger finely chopped
Crumble Topping:
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/4 cup vegan butter chilled and cubed
- 1/2 tsp ground cinnamon
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients for Batter: In a large mixing bowl, sift together the flour, granulated sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, almond milk, vanilla extract, and apple cider vinegar.
- Prepare Cake Batter: Add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the chopped rhubarb and crystallized ginger until evenly distributed throughout the batter.
- Pour Batter into Pan: Transfer the cake batter to the prepared cake pan, smoothing the top with a spatula.
- Make the Crumble Topping: In a small bowl, mix the rolled oats, brown sugar, and cinnamon.
- Add the chilled cubed vegan butter and rub it into the oat mixture using your fingertips until the mixture resembles coarse crumbs.
- Add Topping and Bake: Sprinkle the crumble topping evenly over the cake batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is or with a dollop of vegan cream or ice cream.
Notes
- Choosing Rhubarb: Select fresh rhubarb that’s firm and bright in color. Trim any leaves completely as they are toxic.
- Working with Vegan Butter: Keep the vegan butter cold for the crumble topping to help achieve a more textured, crumbly finish.
- Ginger Use: Adjust the amount of crystallized ginger according to your taste preference for more or less spice.
Frequently Asked Questions About Our Vegan Rhubarb and Ginger Crumble Cake
🍰 Can I Use Frozen Rhubarb Instead of Fresh?
Yes! Frozen rhubarb works perfectly in this cake. Just make sure to thaw and drain it to remove excess moisture before using.
🌱 Can I Make This Cake Gluten-Free?
Absolutely! You can substitute regular flour with a gluten-free flour blend. Make sure to add a binder like xanthan gum if your blend doesn’t already contain one.
🍯 Can I Use a Different Sweetener?
Yes! You can replace the sugar with maple syrup, agave nectar, or coconut sugar. Just keep in mind that liquid sweeteners may affect the texture slightly, so adjust the dry ingredients if needed.
🧄 Can I Omit the Ginger?
If you’re not a fan of ginger, you can reduce the amount or leave it out entirely. You can substitute it with cinnamon or nutmeg for a different flavor profile.
🥚 What Can I Use Instead of Eggs?
This cake is already vegan! However, if you need a binder for extra structure, you can use a flax egg or chia egg (1 tbsp ground flax or chia mixed with 3 tbsp water).
🌡️ How Do I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze individual slices for later enjoyment.
We hope these tips help you make the perfect Vegan Rhubarb and Ginger Crumble Cake! Enjoy! 🍰🌱
It’s light, flavorful, and not overly sweet—definitely one of my go-to vegan desserts now. Highly recommend giving it a try!