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This Vegan Rhubarb and Almond Sponge Cake is an exquisite dessert that combines the delicate nuttiness of almonds with the tangy zest of fresh rhubarb. Topped with a sweet almond milk glaze and garnished with elegant rhubarb slices and toasted almond flakes, this cake is as visually stunning as it is delicious. Perfect for afternoon tea, brunch, or dessert, it's a show-stopping treat that balances flavor and beauty.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Bakery, Brunch, Dessert
Cuisine German
Servings 8
Calories 270 kcal

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.
This Vegan Rhubarb and Almond Sponge Cake offers a delightful fusion of flavors and textures, perfect for any occasion where a special dessert is called for. Enjoy the harmonious balance of tart rhubarb and sweet, nutty almonds in every bite!
Keyword rhubarb, rhubarb cake, rhubarb recipe, vegan cake, vegan recipe, vegan recipes