Vegan Vanilla Rhubarb Cake | Fragrant Vanilla Cake

I have always loved all things rhubarb, so I get excited when rhubarb season rolls around here in Minnesota.  My grandma used to grow a bunch behind her garage and she would always make the best rhubarb treats, especially her strawberry rhubarb sauce!  It has actually been rhubarb season here for a while now, but I just now got my hands on some rhubarb from my Dad’s garden when I finally had time to pick some last weekend.  I knew I wanted to make something with it but I wasn’t quite sure what.  I debated on making a pie or crumble, maybe involving some strawberries, but what I finally decided on was cake.  I have had rhubarb cake before, usually it is simple cake with no topping except maybe crumble, but I decided to go with a Vegan Vanilla Almond Rhubarb Cake in layer cake form with frosting!

For the cake portion, I used my vanilla cake recipe and added in some vanilla and almond extracts to give it that sweet vanilla almond flavor.  I used whole wheat pastry flour for this cake, but if you prefer just AP flour that would work as well, or for a gluten free option, you could use a gluten free baking flour blend like Bob’s Red Mill All Purpose Baking Flour (which I have used and can recommend).  I mixed the rhubarb into this batter and I am going to say it was a bit of an experiment because I have not tried it in this cake batter before to see how it would turn out but I loved the result!  If I hadn’t though I would not be sharing it.  This cake baked up beautifully!

Delicious cake deserves delicious frosting as well!  In case you haven’t noticed I like to make a lot of cakes with frosting as opposed to non-frosting cakes because frosting is one of my favorite things ever!  Especially vegan buttercream which is what I used for this cake.  I like it because it is so simple, quick and easy to make and it reminds me of the delicious cake frosting of my childhood.  This is also the first frosting I learned how to make when I started baking cakes so I guess it kind of stuck with me. I flavored the frosting with vanilla and almond this time and it was so delicious!

I could not wait to try the finished cake once it was all frosted and finished!  It was so delicious, light and soft with the tart pieces of rhubarb throughout like little jammy pockets of goodness perfect paired with the sweet almond and vanilla cake and luscious smooth frosting!  If you are a rhubarb fan, definitely give this Vegan Vanilla Almond Rhubarb Cake a try!  Now is definitely the season!

Vegan Vanilla Rhubarb Cake

Makes one 2 layer 6 inch cake

Ingredients:

Cake:

• 1 1/2 cups all purpose flour
• 3/4 cup plus 2 Tbsp granulated sugar
• 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
• 1/2 tsp sea salt
• 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
• 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
• 1/2 cup plant based milk
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1 cup 1/2 inch cut rhubarb pieces

Frosting:

• 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
• 3-4 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 4 cups powdered sugar
• vegan food coloring (optional)

Instructions:

1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
3. Add the flax eggs, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).  Stir in the rhubarb pieces.
4. Pour the cake batter into the prepared pans dividing evenly between them.
5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
7. To make the frosting, beat the butter with the milk and vanilla until fluffy.
8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).  Add food coloring and blend well if desired.
9. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
10. Place the next cake layer on top.
11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting! If you wish to tint the frosting colors as I did, feel free to.
12. Serve the cake and enjoy!