This Vegan Bundt Cake contains a beautiful fusion of tangy rhubarb balanced between a nutty, sweet flavour of almonds. Marbled together to create a brilliant confection.
I’ve been experimenting with a few vegan cakes and this one is quite different. It has a moist, soft texture created from the sweet yet tangy soft baked rhubarb.
It gets its moist texture from the juices of the rhubarb, just like any fruit cake. If you wanted this to be a more of an indulgent dessert you can warm up a slice of this Bundt cake and pour over warm vegan custard – recipe for this is coming soon!
This would be the ultimate treat to enjoy with some tea, whilst watching your favourite show.
Health Benefits
Enjoy it guilt free, knowing that this cake is rich in antioxidants from the rhubarb to aid in the lowering of cholesterol. And also obtain many nutrients from the PureSweet sugar Substitute that I use in many of my confections.
PureSweet is a new sugar alternative. It’s a natural sweetener found in fruits like watermelons, pears and grapes (not fructose) with no calories.
It also claims it doesn’t raise your blood sugar levels at all – therefore, a fantastic sugar substitute for diabetics. It boasts many other great features including being tooth friendly, great for diets and being natural.
I’ve been using it in a couple of my confections, and I can definitely say it tastes just like sugar. I have tried a lot of sweeteners, and this is the first one that doesn’t leave you with that funny aftertaste. I also like the fact that it is tooth friendly - unlike normal sugar.
I’d definitely recommend trying it out, or if not you could always substitute sugar with coconut sugar. However, I find coconut sugar does leave a slightly odd aftertaste that I personally don’t enjoy. But do as you fancy.
Master the art of baking GF, DF & Vegan
Baking Free From 101
Moderation is Key!
However, remember moderation is key. Yes, this cake contains a great source of nutrients in it. But it also contains margarine (vegan butter).
A slight downside to this vegan dessert in particular is the margarine, as it contains trans fats.
Trans fats are simply the fat that is created after chemically altering its structure to make it more solidified for spreading or to be used in baking.
Furthermore, having too much trans fats can cause an increased risk of chronic disease. As supported by a study written by Russell J de Souza and others.
In addition, you can learn more about butter and margarine’s health risks and benefits here. And if you'd like me to go in more depth about trans fats/margarine and healthier alternatives. Let me know! - Just leave a comment at the end of the page x
An easy fix to this however, if you decide you’d like to eat a lot more of this cake in one sitting than substitute the margarine for bananas.
TOP TIP
Use the green/yellow kind of banana as it produces a butter like consistency and prevents the strong banana flavour coming through in the cake!
If you don’t have bananas check out my post on my top 10 dairy free butter substitutes.
Master the art of baking GF, DF & Vegan
Baking Free From 101
The Most Delicious Vegan Rhubarb & Almond Marble Bundt Cake
Equipment
- Bundt tin
- Hand whisk
- Bowls
Ingredients
- 205 g SF flour (Self Raising)
- 120 g Almond flour
- 140 g Vegan butter
- 160 g PureSweet Sugar (more info on this product above)
- 1 teaspoon Almond extract
- 280 ml Almond milk
- 1 tablespoon Apple cider Vinegar
- 1 teaspoon Baking soda/Bicarbonate of soda
- Pink food colouring
- 120 g Rhubarb (Fozen/Fresh)
Instructions
- Preheat your oven to 180 degrees celcius. Grease and flour your bundt tin and leave aside for later.
- Mix the almond milk and vinegar into a seperate bowl and leave aside.
- Mix in the flour, almond flour and Baking soda/Bicarbonate of soda into a seperate bowl and leave aside
- Cream together the vegan butter with the PureSweet suagr in a bowl until creamy and well combined.
- Slowly mix in ½ the flour mix into the butter mixture. Then add ½ the milk mixture and whisk until combined. Add the remaining flour and milk mixtures and whisk until you have a smooth batter.
- Divide mixture into 2. (You could just leave ½ the batter in the current bowl and transfer the other ½ of the batter into the bowl that had the flour?)
- Add the almond extract to one bowl and pink food colouring to the other - add until you have the colour you like.
- Divide the fresh/frozen rhubarb into the 2 bowls and mix.
- Divide the 2 batters into the prepared bundt tin. Alternating the 2 batters around the tin to create a marble effect.
- Bake in the oven for 30-40 mins. Or until sligtly golden.
- Let it cool down and enjoy!
Notes
Nutrition
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Marnie says
Yummm!! This looks amazing. I love rhubarb but always forget about it 🙂 Do you think it would work in a round tin?
Marnie xx
Leena. says
Thank you Marnie! and yes absolutely, you can pop this batter in any tin you like - preferably an 8 by 8" inch tin. It'll still taste amazing. I just prefer using bundt tins because the decoration is already done for me 🙂
Aditi Jain says
Looks so mouth watering. Have never tried rhubarb before. Gonna give this one a try
Leena. says
Yes aditi! I'm sure you'll love it x
Rachael says
This looks absolutely amazing. I love the taste of almond in baked goods. So delicious!
Leena. says
Thank you Rachael! Yes I totally agree almond works beautifully is a lot of baked goods x
Anaiah says
What a beautiful combination of flavors and I loved that it's vegan! This rhubarb almond marble bundt cake is definitely a new favorite.
Leena. says
Thank you Anaiah, so glad you like it x