Vegan Rhubarb Loaf

Georgie Newson from Tyn y Graig has shared this recipe with the Powys team for their fabulous little recipe book ‘The Power of Cake!’.

(image is representative only)


  1. Pre-heat oven to 180°C, 160°C fan, gas mark 4 then line and grease a 2lb loaf tin
  2. Whisk the flax into water to create a gel (this is your egg substitute).
  3. Cook the rhubarb in a little water until just soft. Drain and liquidise, (you are aiming for 250ml of thick purée).
  4. Heat the syrup, sugar and margarine over a gentle heat until the sugar has dissolved and the margarine has melted.
  5. Sift the flour, cinnamon and ginger into a bowl. Pour over the syrup mixture and the flax gel and beat until smooth. Add the rhubarb and stir until well mixed.
  6. Pour into the tin and bake for 1½ to 1¾ hours, (do the clean knife test). Leave in the tin for 10 minutes before removing from the tin to cool.
  7. If you like an iced cake, when the cake is fully cooled drizzle over an icing of 170g icing sugar, 1 tsp cinnamon and ½ tsp hot water.


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  • 500g Rhubarb cut into 2.5cm chunks
  • 170g golden syrup
  • 170g plant based block margarine
  • 170g caster sugar
  • 170g self raising flour
  • 5 tbs water
  • 2 tbs ground flax seeds
  • 2 tsp ground ginger
  • 1 tsp cinnamon


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