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Vegan Raspberry Rhubarb Crumble Cake

Vegan Raspberry Rhubarb Crumble Cake

Nisha Vora
It’s officially rhubarb season so it’s time to make this Raspberry Rhubarb Crumble Cake! In case you’re not familiar with rhubarb, it looks like celery, but celery that has been painted a beautiful shade of reddish-pink. Technically, rhubarb is a vegetable, but it’s usually used as a fruit. It’s quite bitter and sour, which is why you’d probably never eat it raw. And when cooked, it is very tart, so it’s almost always paired with sugar in varying quantities (also the leaves are poisonous, so don’t eat those).
5 from 2 votes
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Dessert
Cuisine Baking
Servings 10 to 12



  • 3 cups (~380g) unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 scant teaspoon fine sea salt
  • 3/4 cup (~140g) organic cane sugar
  • 1/2 cup (~96g) organic light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 3/4 cups (~415 mL) unsweetened almond milk
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 1/4 cup vegan sour cream or vegan yogurt, at room temperature
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons pure vanilla extract
  • A few drops almond extract (optional but recommended)
  • For topping: 1 cup fresh raspberries (optional)

Crumble Topping

  • 1 cup (120-125g) unbleached all-purpose flour
  • 2/3 cup (~128g) organic light brown sugar (use 1/2 cup for a slightly less cake)
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/4 cup refined coconut oil solid, at room temperature

Raspberry Rhubarb Compote

  • 1 cup diced rhubarb
  • 1 cup frozen raspberries
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons organic cane sugar or pure maple syrup


  • Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or 9-inch round cake pans) with parchment paper to make removal easy.
  • Combine the almond milk with the apple cider vinegar and set aside until it curdles like buttermilk.
  • Combine the flour, baking soda, salt, cane sugar, brown sugar, and cinnamon in a large mixing bowl.
  • In a medium mixing bowl, pour in the curdled almond milk, sour cream or yogurt, olive oil, vanilla, and almond extract (if using). Whisk together until smooth.
  • Pour the wet mixture into the dry ingredients, using a large wooden spoon to mix the batter, just until the ingredients are combined and no flour pockets remain. Avoid over mixing the batter, as it can cause the cake to become denser in texture.
  • In a medium bowl, make the Crumble: Mix together the flour, brown sugar, salt, and cinnamon and mix well. Add the solid coconut oil and mix it in with your fingers or a pastry cutter until well distributed and crumbly.
  • Pour the batter evenly between the two pans (I use a kitchen scale to weigh each pan to evenly distribute the batter). Sprinkle the Crumble evenly over both cakes.
  • Arrange the cakes in the middle rack of the oven and bake for 30-35 minutes until the center is set, and a toothpick inserted comes out with only a few moist crumbs.
  • Remove the cake pans from the oven and allow to cool for 10 minutes in the pan, then transfer the cakes to a wire rack to cool completely before inverting them onto the cooling rack.
  • While the cakes are cooling, make the Raspberry Rhubarb Compote. Combine the rhubarb, raspberries, lemon juice, and sugar or maple syrup in a medium saucepan over medium heat. Simmer, stirring occasionally, for 15 minutes until the compote is bubbly and thickened.
  • To assemble the cake: Spoon half of the compote over one cake layer, then place the second cake on top and spoon the remaining compote on top. If desired, top the cake with fresh raspberries.
Keyword cake, raspberry jam, soy-free
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