Strawberry Rhubarb Cake

This delicious Strawberry Rhubarb Cake is easy to make, vegan, gluten free and has those classic May season ingredients! Dig in

Well doesn’t time just FLY? I know it’s been a hot minute since I posted anything but I am back with a winner so I hope you can please forgive me!

Lets roll up the sleeves and dig right in shall we? The weather is finally stunning here in Toronto. Garden centres are packed to the rafters full of every colour and type of plant known to man. It is actually one of my favourite places to wander in the world and according to the scads of people, I’d say I am not alone.

Spring is bursting from its seems right now. Lilacs are in full bloom which takes me directly back to my childhood. The mister and I are planning what decorative trees and bushes to plant. I want several lilac bushes near our bedroom so that once in bloom our bedroom will smell like heaven!

Now is also the time to enjoy rhubarb and thankfully it is readily available. Now I KNOW the last sweet recipe I posted back in April was rhubarb so you will have to forgive me if it is not your jam but it really is mine. Tart and sweet and oh so pretty. I just couldn’t help myself.

Yesterday I was feeling like I was stuck in a creative rut. Client shots weren’t flowing as I would have liked, so I stopped and did two things that love. Gardening and baking. The mister had a small window of time so we picked up a few things at the garden centre and then remembering the rhubarb, I baked a cake. An unbelievably tasty cake.

I baked this one with vegan butter but next time I am going to use olive oil. I am quite sure it will be just as delicious.

**For all my fellow food photographers, my favourite backdrops are from Woodville Workshop. No-one does them better in my humble opinion!

strawberry rhubarb cake on a blue dish

Strawberry Rhubarb Cake

Teri-Ann Carty

This delicious Strawberry Rhubarb Cake is easy to make, vegan, gluten free and has those classic May season ingredients! Dig in

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Prep Time 30

Cook Time 1

Course Desserts & Sweets

Servings 1 cake

Equipment

8 inch springform pan
oven

Ingredients

2 cups rhubarb (chopped in 1/4” pieces)
½ cup sliced strawberries
1 tsp arrowroot starch
1 tbsp Lakanto (monkfruit sweetener)
1 cup gluten free flour
1 cup almond flour
¼ cup oat flour
2 tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 tsp cinnamon
½ cup coconut kefir
2 tbsp lemon juice
½ cup cashew milk
1 tbsp vanilla
½ cup vegan butter room temperature (olive oil or coconut oil would work too)
¾ cup scant coconut sugar
¼ heaping cup sliced almonds

Instructions

Preheat the oven to 355 degrees. Place parchment on the base of an 8”springform pan and grease with coconut oil.
Slice rhubarb and strawberries. Place in a medium sized bowl and sprinkle with Lakanto and arrowroot. Stir completely and set aside.
In a separate bowl whisk together kefir, lemon juice, milk and vanilla.
Place vegan butter and sugar in a separate bowl and beat with an electric hand beater. Add in milk mixture and beat again. Add wet to dry stirring until all the flour mixture has been absorbed. Scrape into the prepared pan. Tap pan several times to even out batter.
Top batter with rhubarb and strawberries, lightly pressing the fruit into the batter. Sprinkle top with sliced almonds.
Place into the oven and bake for 50-55 minutes or until a toothpick comes out clean.
Place on a cooling rack for 20 minutes before removing the springform. Leave the base of the pan on the bottom until ready to serve. Carefully remove the base and slide onto the serving plate.
This cake is delicious on its own but a dollop of coconut whip or more coconut kefir would be amazing too.

Keyword cake, dairy free, dessert, gluten free, plant based, rhubarb, strawberry, vegan

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