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Vegan Rhubarb Custard Cake

Flourless Vegan Rhubarb Custard Cake

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  • Author: Nele Liivlaid
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x


This oil-free and refined sugar free flourless vegan rhubarb custard cake takes a proud place among summery treats. Taste the refreshing sourness of rhubarb combined with creamy custard of chickpeas and coconut in a healthy way.




  1. Start by draining and rinsing the chickpeas, if you use canned ones. Also, peel and chop rhubarb and set aside.
  2. Preheat the oven to 175°C (350°F).
  3. Next, process all ingredients (except rhubarb) in a blender or with immersion blender until you have smooth cake batter.
  4. Then, mix in chopped rhubarb and pour the batter into baking dish or cake tin lined with parchment paper or lightly greased. I used 22×22 cm (8.6×8.6 inch) dish. Sprinkle some extra cinnamon on your rhubarb cake.
  5. Finally, bake it at 175°C (350°F) for 40-45 minutes until golden. Let the cake cool before serving.


Storing: Fridge: 3-4 days; Freezer: 1 month.

Try this rhubarb cake with my low sugar strawberry sauce!

Nutritional info (⅛ of the cake), Plantricious version: 196 kcal, 23g carbohydrates (47% of kcal), 5.3g fats (24% of kcal), 7.6g protein (15% of kcal), 7.8g fibre, and 91mg sodium.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Method: Baking


  • Serving Size: ⅛ of the cake
  • Calories: 162 kcal
  • Sodium: 48.3mg
  • Fat: 4.5g
  • Carbohydrates: 27g
  • Fiber: 7.9g
  • Protein: 6.9g

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