Chocolate Rhubarb cake

Vegan Chocolate – Rhubarb Cake Recipe

In Foodie Meby eva.katona@yahoo.com11 Comments

I love rhubarb, I think it’s quite versatile. Mostly I make rhubarb puree with it, which is then great for gin cocktails or adding it as topping to pancakes or milk rice. You can normally get it from March till July so now in April, it’s the best of the season.

As I mentioned before, these days I’m trying to turn everything into a vegan recipe –  normally all I have to do is replace butter and eggs, which is not too difficult, given that I’m quite used to margarine anyway. (It’s a lot common where I came from as it was more widely available and cheaper of course.) Eggs can be tricky but using enough margarine and the combination of fruit and water helps.

This cake should be soft and moist with fluffy texture. Thanks to the bit runnier cake batter (the batter comes out just a little thicker as a cupcake batter for example) – but don’t worry about this. This is why the baking time is longer (40-50 minutes) and to avoid burning, you will need to use reduced temperature: instead of the standard 175-180C cake baking setting, I used 160 Celsius.

Chocolate Rhubarb cake

Chocolate Rhubarb cake

The rhubarb gives a lovely, fruity tanginess to the cake which works just perfectly with the sweet warmness of the chocolate. I sprinkled the top of cake with chopped walnuts – because I still have lots at home after last year’s harvest of the big old walnut tree in my parents’ garden. So why not – totally optional but compliments the cake very nicely.

I have also replaced half of the cocoa powder for carob powder – again, totally optional, makes only a little difference in taste, nothing in colour.

When the cake is baked, leave it to cool completely, otherwise it will be a little messy when cutting it up.

Enjoy.

Chocolate Rhubarb cake

Chocolate Rhubarb cake

Chocolate Rhubarb cake

Vegan Chocolate-Rhubarb Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Simple and delicious recipe, sweet and chocolatey with a hint of fruity tanginess.

Course: Dessert
Cuisine: American, European
Keyword: Chocolate Rhubarb cake
Servings: 9 slices
Ingredients
  • 350 g plain flour
  • 200 g soft brown sugar
  • 80 g cocoa powder I used 40g cocoa and 40g carob powder
  • 115 g margarine room temperature
  • 220 ml water
  • 2 1/2 tsp baking powder
  • 120 g dark chocolate chips I used dark chocolate pieces chopped
  • 120 g rhubarb chopped
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • walnut pieces optional
Instructions
  1. Preheat oven to 160 Celsius. (This cake needs to bake a little longer on reduced temperature without burning)

    Combine every ingredient in a mixing bowl - except water.

    Chocolate Rhubarb cake
  2. Add the water gradually, to see when the batter gets the right consistency. Batter should be a little firmer than cupcake batter.

    Chocolate Rhubarb cake
  3. Grease the bottom of a square cake pan with some margarine. Add the batter to batter to it.

    Chocolate Rhubarb cake
  4. Sprinkle the top with walnut pieces - this is optional.

    Chocolate Rhubarb cake
  5. Bake it for about 40 minutes - keep checking and don't worry if it cooks too slowly and seems too wet and bubbly for the first part of baking. Ready when it's risen and still moist.

    Chocolate Rhubarb cake
  6. Let it cool before cutting it up. Enjoy.

    Chocolate Rhubarb cake

Chocolate Rhubarb cake vegan

Comments

  1. Sounds delicious. I am really enjoying using up things at the moment. We have made spiced pair muffins, apple and carrot cakes, banana cakes, dandelion fritters, nettle ciabatta….. I love rhubarb so would be happy to try this recipe.

  2. This looks amazing! I never had rhubarb in a cake, or ever, actually! I’m slowly transitioning towards a vegan nutrition so will definitely save this for later 🙂

  3. These look delicious and much healthier than shop brought brownies. I’ll definitely need to try these.

  4. This looks divine! I really need to try growing some rhubarb.

  5. This looks delicious. I’m very keen to try more Vegan recipes!

  6. Thanks for the recipe. Looks delicious, easy and uses everyday ingredients. Looking forward to giving it a go 🙂

  7. I have never actually cooked with rhubarb but this looks delicious! One to try during lockdown perhaps?

  8. I am very unbritish and not a fan of rhubarb but this does look yummy and worth trying. My husband would like it too!

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