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Overhead shot of a vegan rhubarb ginger upside down cake with a slice in a plate next to it and a pie server.
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5 from 59 votes

Vegan Rhubarb Ginger Upside-Down Cake

Tried, tested and loved by so many, this vegan Rhubarb Ginger Upside-Down Cake will make you fall in love. The tangy-sweet rhubarb and spicy-sweet candied ginger complement each other beautifully in the soft, moist cake, which has a stunning, mosaic-like top of glossy pink rhubarb stalks.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Cake/Dessert
Cuisine: nut-free, Soy-free, Vegan
Diet: Vegan, Vegetarian
Servings: 16 slices
Calories: 288kcal

Ingredients

For the rhubarb topping

  • 4 cups (about 4-5 stalks) rhubarb chopped into 1 ½-inch-long and 1-cm wide sticks. You can also just cut into cubes.
  • ½ cup brown sugar (I used coconut palm sugar this time which was wonderful)
  • 3 teaspoon cornstarch
  • ¼ cup candied ginger (chopped, optional)

Instructions

  • Preheat the oven to 350 degrees.
  • In a bowl, mix the chopped rhubarb, candied ginger, brown sugar and corn starch and set aside.
  • Mix the milk and vinegar and set aside to curdle for a couple of minutes.
  • In the bowl of a stand mixer or a large bowl, using the whisk attachment or a regular whisk, cream together the butter and the sugar until soft and fluffy, about two minutes.
  • Add the milk-vinegar mixture, sugar, and vanilla extract and mix well.
  • In another bowl, mix the flour, baking powder, baking soda and salt.
  • Add the flour mixture to the wet ingredients in three batches, mixing for about 20 seconds after each add, and scraping down the sides and bottom of the bowl with a spatula to ensure even mixing.
  • Prepare a 10-inch springform pan by greasing the bottom and sides with oil or vegan butter. Cover the bottom with parchment paper which will make for much easier unmolding. Place the springform pan on a cookie sheet to catch any juices from the rhubarb that may leak out as the cake bakes.
  • Place the chopped rhubarb in the bottom of the pan and spread evenly. You can make a decorative pattern, if you like.
  • Pour the cake batter on top of the rhubarb and spread evenly. Smooth the top.
  • Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 15 minutes. Then invert a dish or a cake stand over the cake pan and carefully but quickly flip the cake. It is important to unmold the cake while it is still warm otherwise the juices will start sticking to the pan.
  • Open the springform pan and remove. Carefully lift off the bottom and the parchment paper.
  • Garnish, if you like, with more strips of candied ginger. Et voila!

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 221mg | Potassium: 295mg | Fiber: 2g | Sugar: 28g | Vitamin A: 665IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1.3mg