Apple and rhubarb vegan loaf cake with a hint of orange and ginger

So pleased have I been with how this vegan loaf cake has turned out that I thought I would share it with you in case you are looking for a vegan cake for yourself, friends or family.  Happy baking!



  • Stem of rhubarb
  • 1 tsp ginger
  • 50g caster sugar
  • Juice from one orange
  • Water as required

Dry mix for loaf cake:

  • 500g plain flour
  • 60g desiccated coconut
  • 5 tsp baking powder
  • ½ tsp salt
  • 160g soft brown sugar
  • Zest from two oranges

Wet mix for loaf cake:

  •  280ml orange juice (use juice from zested oranges and then top up with orange juice)
  • 90ml oat milk or other non-dairy milk
  • 20ml vanilla extract
  • 120ml vegetable oil
  • 2 large Braeburn/Cox apples
  • 125g sultanas
  • Ground cinnamon and soft brown sugar for dusting


  •  Preheat oven to 180C. Grease and line two loaf tin tins.
  • Cut a stem of rhubarb into 0.5cm pieces and place in a pan over a low heat with the juice of one orange, ginger, sugar and a splash of water and cook until just tender. Set aside
  • Peel the apple. Cut one apple into small pieces and the other into thin slices.  Set aside.
  • In a large mixing bowl, sift the flour, baking powder, salt and sugar together. Then add the desiccated coconut and the orange zest.  Mix well.
  • In a measuring jug, add the orange juice, oat milk, vanilla extract and oil. Mix well.
  • Make a well in the centre of the flour mixture, then pour in the wet ingredients. Add in the chopped apple pieces, drained rhubarb pieces and the sultanas.  Fold and mix gently until a thick batter is obtained.  The batter may look quite dry (although less likely with the addition of rhubarb).  Do not be tempted to add more liquid as the fruit will release some moisture when the batter is baked.
  • Pour the batter into the two lined loaf tins. Spread the batter evenly in the tins.  Then place the apple slices on top of the batter in a row.
  • Sprinkle with a mix of sugar and cinnamon.
  • Cook for 20 minutes at 180C and a further 15 to 20 minutes at 160C. When time is up test cake with cake tester and if it comes out clean, the cake is done.
  • Allow the cake to cool completely in the tin before removing and cutting it.

Please note that the cake can be stored in an airtight container for a couple of days. To keep it longer it should be kept in the refrigerator as the fresh fruit can go mouldy if not refrigerated.

Source: Veganlovie

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