Vegan Vanilla Rhubarb Cake | Aromatic Vanilla Cake

I’ve at all times beloved all issues rhubarb, so I get excited when rhubarb season rolls round right here in Minnesota.  My grandma used to develop a bunch behind her storage and he or she would at all times make one of the best rhubarb treats, particularly her strawberry rhubarb sauce!  It has truly been rhubarb season right here for some time now, however I simply now received my fingers on some rhubarb from my Dad’s backyard after I lastly had time to select some final weekend.  I knew I needed to make one thing with it however I wasn’t fairly certain what.  I debated on making a pie or crumble, perhaps involving some strawberries, however what I lastly selected was cake.  I’ve had rhubarb cake earlier than, normally it’s easy cake with no topping besides perhaps crumble, however I made a decision to go together with a Vegan Vanilla Almond Rhubarb Cake in layer cake type with frosting!

For the cake portion, I used my vanilla cake recipe and added in some vanilla and almond extracts to offer it that candy vanilla almond taste.  I used complete wheat pastry flour for this cake, however for those who want simply AP flour that will work as nicely, or for a gluten free choice, you possibly can use a gluten free baking flour mix like Bob’s Pink Mill All Function Baking Flour (which I’ve used and may advocate).  I combined the rhubarb into this batter and I’m going to say it was a little bit of an experiment as a result of I’ve not tried it on this cake batter earlier than to see how it might prove however I beloved the outcome!  If I hadn’t although I might not be sharing it.  This cake baked up superbly!

Scrumptious cake deserves scrumptious frosting as nicely!  In case you have not observed I prefer to make quite a lot of muffins with frosting versus non-frosting muffins as a result of frosting is one among my favourite issues ever!  Particularly vegan buttercream which is what I used for this cake.  I prefer it as a result of it’s so easy, fast and simple to make and it jogs my memory of the scrumptious cake frosting of my childhood.  That is additionally the primary frosting I discovered methods to make after I began baking muffins so I assume it type of caught with me. I flavored the frosting with vanilla and almond this time and it was so scrumptious!

I couldn’t wait to strive the completed cake as soon as it was all frosted and completed!  It was so scrumptious, mild and gentle with the tart items of rhubarb all through like little jammy pockets of goodness excellent paired with the candy almond and vanilla cake and luscious easy frosting!  In case you are a rhubarb fan, undoubtedly give this Vegan Vanilla Almond Rhubarb Cake a strive!  Now’s undoubtedly the season!

Vegan Vanilla Rhubarb Cake

Makes one 2 layer 6 inch cake

Elements:

Cake:

• 1 1/2 cups all objective 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 floor flax seed combined with 1/4 cup plus 2 Tbsp filtered water, allowed to sit down quarter-hour)
• 1/4 cup plus 2 Tbsp avocado oil or different impartial oil
• 1/2 cup plant based mostly milk
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1 cup 1/2 inch reduce rhubarb items

Frosting:

• 1 1/2 cups vegan butter, I used Earth Steadiness (at room temperature)
• 3-4 Tbsp oat milk (I used Oatly, however you need to use what you like), add 3 then if wanted add one other if frosting comes out too stiff
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 4 cups powdered sugar
• vegan meals coloring (non-obligatory)

Directions:

1. Preheat oven to 350F levels, and line 2 6 inch spherical cake pans with parchment on the underside and oil the edges.
2. In a big bowl, mix the flour, sugar, baking powder and sea salt and whisk to mix.
3. Add the flax eggs, avocado oil, oat milk, and vanilla and beat with an electrical mixer for a couple of minute (or 3 minutes if doing it by hand with a whisk).  Stir within the rhubarb items.
4. Pour the cake batter into the ready pans dividing evenly between them.
5. Place the muffins within the oven and bake for about half-hour till the muffins are finished within the heart (you’ll be able to insert a toothpick into the middle and it comes out nearly clear with a couple of moist crumbs).
6. Take away from the oven and let cool 20 minutes, then take away the muffins from the pans by chopping across the sides, inserting a plate on high then inverting it and tapping on it.  Permit them then to chill fully as soon as they’re out of the pans.
7. To make the frosting, beat the butter with the milk and vanilla till fluffy.
8. Add the powdered sugar 1 cup at a time, and beat till fully combined and light-weight and fluffy (if the frosting is simply too stiff add that different Tbsp of milk).  Add meals coloring and mix nicely if desired.
9. When able to frost, Place one cake layer on a plate, unfold about 1/2 inch thick layer of the frosting over it.
10. Place the subsequent cake layer on high.
11. Unfold the remaining frosting on the highest and down the edges of the cake evenly, then place the remainder of the frosting in a pastry bag and use it to embellish the highest.  This frosting recipe makes sufficient that you need to be capable of do some beneficiant piping decorations on high, as a result of I like quite a lot of frosting! In case you want to tint the frosting colours as I did, be happy to.
12. Serve the cake and revel in!