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.