Delicious Magic Rhubarb Pudding Cake: A Vegan Delight

Experience the magic of a vegan dessert with this delicious Magic Rhubarb Pudding Cake, showcasing seasonal rhubarb beneath a fluffy cake layer.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rhubarb Layer

4 cups chopped rhubarb fresh or frozen
1 cup sugar adjust to taste
1 teaspoon cinnamon

For the Cake Batter

1 cup all-purpose flour can substitute with gluten-free flour
1/4 cup sugar
1/2 cup non-dairy butter or vegetable shortening
1 teaspoon baking soda
1 teaspoon baking powder
1 cup non-dairy milk such as almond, soy, or oat milk
1 tablespoon apple cider vinegar or lemon juice for buttermilk substitute

For the Magic Touch

1 cup water hot

Equipment

mixing bowls
9 x 13 baking dish
Kettle

Method

Step‑By‑Step Instructions

Preheat your oven to 350°F (175°C).
Combine the chopped rhubarb with 1 cup of sugar and a dash of cinnamon in a mixing bowl.
In a separate bowl, whisk together the all-purpose flour, ¼ cup sugar, non-dairy butter, baking soda, baking powder, non-dairy milk, and apple cider vinegar until somewhat smooth.
Boil one cup of water.
Pour the sugared rhubarb mixture into an ungreased 9 x 13 baking dish, then carefully spoon the batter over the rhubarb.
Pour the boiled hot water over the top of the batter without stirring.
Bake for 45-60 minutes until the top is golden and a toothpick comes out clean.
Allow the cake to cool for a few minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 2gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Do not stir after adding hot water to maintain the cake's magical layers. For a sweeter twist, consider adding vanilla extract.

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