RecipesWheat Free and Dairy Free

Rhubarb Rosewater Drizzle Cake Recipe

We all know lemon drizzle cake but this one has rhubarb and rose as the stars of the show.

Dairy Free
Vegan
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Ingredients

For the Cake
  • 200g self raising flour
  • 120g caster sugar
  • 100g vegan spread
  • 2 tablespoons soya yoghurt (we like the dairy free coconut yoghurts)
  • ¼ cup rapeseed oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon organic vanilla extract
Rhubarb Topping
  • 400g fresh rhubarb
  • 3 tablespoons sugar
  • 1 star anise
  • 2 tablespoons Steenbergs Organic Rosewater
  • 3 tablespoons water
Drizzle Topping
  • 100g vegan spread
  • 200g icing sugar
  • 1 teaspoon Steenbergs Organic Rose Water
  • 2 teaspoons dairy free yoghurt

We all know lemon drizzle cake but this one has rhubarb and rose as the stars of the show. 

Makes an 8” round cake

Method

01
First cut, wash and slice rhubarb and put into a pan
02
Add the sugar, star anise, organic rosewater and water to the pan
03
Cook till tender but not to mushy
04
Strain and cool ready for the top of cake
05
Add all ingredients on the cake list and combine till there are no lumps, beat till smooth
06
Pour into a 8”
07
Cook at 180’c for 16-20 minutes
08
Cool in the tin
09
When cool top with the rhubarb mixture
10
Drizzle topping
11
Mix the vegan spread, icing sugar, rosewater, yoghurt with a whisk until silky smooth
12
Pour over the rhubarb on the cake
13
Slice and enjoy