Go Back Email Link
Vegan rhubarb crumble cake with custard icing in the middle

Vegan rhubarb crumble cake recipe

lucy johnson founder of edible ethics vegan recipe hubEdible Ethics
Make the most of rhubarb with this inventive take on the classic crumble. Featuring a fluffy vegan sponge, a vegan custard buttercream, and a crumble topping.
Prep Time 30 mins
Cook Time 40 mins
Resting time 1 hr
Total Time 2 hrs 10 mins
Course Dessert
Cuisine English
Servings 8 Slices

Equipment

  • 2 20cm Springform cake tins

Ingredients
  

Cake

  • 5 tbsp Linseed - or flaxseed
  • 266 g Water - or 15 tbsp
  • 200 g Sugar - I use golden caster sugar
  • 250 g Vegan margarine - I use Naturli Vegan Block
  • 300 g Plain flour - plus 80g for the crumble top
  • 2 tsp Baking powder
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 300 g Rhubarb - finely sliced

Icing

  • 200 g Icing sugar
  • 100 g Vegan margarine
  • 3 tbsp Vegan custard powder - many supermarkets own brand are accidentally vegan, plus a few of the big brands

Instructions
 

  • Preheat your oven to 180 degrees (160 fan)
  • Grease and line 2 shallow 20cm round cake tins
  • Start by mixing the water with the linseed and then blend using either a stick blender or a stand alone blender until it turns globby and the seeds are broken down
  • Cream together the sugar and the margarine
  • Beat in the linseed mix until fully incorporated
  • Sift in the 300g flour and baking powder and then fold into the mix
  • Place 90g of the mix into a separate bowl and add in the 80g of plain flour along with the cinnamon and nutmeg
  • Using the back of a knife mix it together into a crumble type texture
  • Fold the rhubarb into the rest of the cake mix and then place evenly into the two cake tins
  • Scatter the crumble mix over the top of one of the cake mixes and then sprinkle over the 1sp of sugar
  • Place the cake tins in the oven for 40 minutes (check if this inside is cooked using a skewer)
  • Take the cakes out of the oven and allow them to cool completely
  • Whilst waiting for the cakes to cool, start making the custard buttercream
  • Place all the icing ingredients in a bowl and beat together until smooth
  • Spread the icing on top of the cake half without the crumble and then carefully place the crumble cake half on top to make a sandwich
  • And eat!

Notes

You can sub the rhubarb in this vegan crumble cake for all kinds of different fruits. Either experiment, or try out one of your favourite crumble fruits, like apple, cherry, or pear.