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Allison Frankfother: "This cake was absolutely delicious. It was a huge…" Read More
14Ingredients
80Minutes
260Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 2/3 cups flour
- 1/2 whole wheat
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 1 1/2 cups sugar
- 2 sticks vegan butter (at room temperature)
- 1 3/4 cups nondairy milk
- 2 tsp. apple cider vinegar
- 2 tsp. pure vanilla extract
- 4 cups rhubarb (chopped into cubes of about 1 cm each)
- 1/2 cup brown sugar
- 3 tsp. cornstarch
- 1/4 cup candied ginger (chopped)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium270mg11% |
| Potassium210mg6% |
| Protein4g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber2g8% |
| Sugars34g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Allison Frankfother 3 years ago
This cake was absolutely delicious. It was a huge hit at my brother's birthday party, and it was a great way to use up homegrown rhubarb! the sponge was just right: a nice fluffy, moist texture and very flavorful. i made 1.5x the recipe and baked it in 2 10 inch round cake pans and stacked them on top of one another with a aimple vanilla glaze in between and on top. i also omitted the ginger and used freeze dried strawberries instead -- delicious! i will 100% be making this cake again.