Citrusy orange nicely balanced with tangy hints of rhubarb spatially littered across this moist gluten-free Rhubarb and Orange Cake. You’ll be biting into mouthful upon mouthful of pure ecstasy.Get smouldering as your pleasure tool(s) start to rise… And, exhale.
This dish will demolish your belief that vegan food can’t be super tasty.
- When you’re got an afternoon tea party organised with the girls and you’re wanting something to go very nicely with a cuppa
- When you’ve got kiddies running round and round and they need a little quietening down for a moment while you catch your breath
- When you’re harking for some downtime and you just want to enjoy the sun’s rays with a little treat
Rhubarb and Orange Cake was inspired by sipping tea gossiping with an ex-beau in stately Kenwood House in Hampstead Heath. Memories…
So, what exactly is rhubarb? Well, rhubarb is a dessert vegetable. Originally, native to China, it made its way to culinary British kitchens around the 1800s and has been a staple since. Once it takes root, it can be prolific. What’s amazing is that you can force rhubarb, that is by limiting the light that gets to it, prevent photosynthesis, and it will still grow – but grow giving these lush blanched-pink stems. Forcing is rhubarb is popular during the winter months when it dark outside.
Thank Marco Polo who’s attributed to originally importing this Rhubarb to the Europeans. Not sure where we’d be without this sour-tasting veg.
Rhubarb and Orange Cake is vegan and gluten-free.
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 300g rhubarb
- 200g millet
- 100g polenta
- 40g flaxseeds
- 40g oats
- 60g tapioca flour
- 150g raw unrefined cane sugar
- 2 tsp baking soda
- Pinch of salt
- 110ml olive oil
- 160g orange pulp
- 45ml filtered water
- Pre-heat the oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Line a small loaf tins with oil.
- Grind the millet finely in a high-speed blender and transfer to a mixing bowl.
- Then grind the flaxseeds, oats, sugar and salt and mix into the millet. Add in the tapioca flour and baking powder. Mix well with a spatula
- Dice the rhubarb and toss into the mixing bowl. about 3 quarters of the rhubarb (about 225g). Give it a good stir.
- Peel orange(s) and measure the flesh to 160g. Place in a high-speed blender. Add to the mixing bowl. Be careful not to over stir. You only need to mix it in. The ingredients will rise.
- Transfer the batter to the cake tins.
- Lightly cover the tins with aluminium foil for 25 minutes. Remove the foil and bake for a further 5 minutes, as the topping turns to a golden brown.
- Test that the cake is baked through by using a skewer or knife. The cake is baked if it comes out clean.
- Place the cake on a cooling surface and serve at room temperature. Keep in a sealed container as necessary.