Strawberry Rhubarb Cake

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

Print Pin

Servings: cake

Author: Teri-Ann Carty

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Equipment

8 inch springform pan
oven

Ingredients

2 cups rhubarb chopped in 1/4” pieces
½ cup strawberries sliced
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, oil or coconut oil
¾ cup scant coconut sugar
¼ heaping cup sliced almonds

US Customary - Metric

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.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.