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Vegan Rhubarb Crumble Cake with Custard Icing

Make the most of Rhubarb!
Course: Dessert
Cuisine: English
Keyword: Cake
Servings: 8 Slices



  • 5 tbsp Linseed
  • 266 g/15tbsp Hot water
  • 200 g Sugar I use raw cane sugar
  • 250 g Vegan margarine
  • 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


  • 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


  • Preheat your oven to 180 degrees (160 fan)
  • Grease and line 2 shallow 20cm round cake tins
  • Start by mixing the hot 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 icing
  • 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!