Upside Down Rhubarb Cake

Recipe fills a 20cm round cake tin.



220g white all-purpose flour

100g caster sugar

100g + 2 tbsp brown sugar

2 tsp bicarbonate of soda

quarter tsp salt

1 tsp cinnamon (optional)

65ml dairy-free milk (I use soya)

65ml grapefruit juice (roughly 1 grapefruits worth)

125ml soya yoghurt

1 tsp vanilla extract

80ml sunflower oil

1 tbsp apple cider vinegar (this is used as a rising agent to react with the bicarbonate of soda, you cannot taste it once it is cooked)


1 grapefruit

1 stalk of rhubarb


Preheat your oven to 180 degrees celsius.

Sift the flour, sugar, bicarbonate of soda, cinnamon and salt in a large bowl and stir to combine.

Line the base of your cake tin.

Sprinkle one tbsp of brown sugar into the base of your cake tin and spread out evenly.

Combine all of your wet ingredients and mix.

Peel and chop your grapefruit into rounds and cut your rhubarb into chunks.

Lay them on the base of your cake tin, feel free to create your own design.

Sprinkle another tbsp of brown sugar over the top of the fruit.

Add your wet ingredients into your dry and mix gently to combine.

Add the mixture into your cake tin and quickly place into the oven.

(It’s very important that this step is done quickly to ensure your cake rises.)

Bake for 40 minutes or until a skewer can be inserted and comes out clean, (check your cake after 20 minutes, if its starting to catch on top then cover with tin foil for the rest of the baking process).

When the cake is finished, remove from the oven and allow to cool for about ten minutes in the tin before flipping over onto a large plate or board.

Slice up your cake and enjoy! Hope you love it! x