Quick Vegan Strawberry Rhubarb Cake (1 Bowl)

Anastasia

4 years ago

Rhubarb season is not over yet, so it means that it’s time for a quick and easy vegan strawberry rhubarb cake.

This cake is soft and fluffy with juicy layer of fruits on top. It is super simple and can be made with any fruit of your choice.

Preheat oven to 350°F (180°C). Grease a cake form and set aside.

In a large mixing bowl beat together soften shortening and 2/3 C sugar until fluffy. You can use a stand mixer or a hand mixer for this.

Add plant-based milk, aquafaba and vanilla extract. Continue mixing to incorporate. Finally add flour, baking powder and salt. Mix just until everything is combined, don’t over-mix.

Pour the batter into the cake form and top it with sliced rhubarb. Slice or chop the strawberries and spread them over the rhubarb.

Sprinkle the top with remaining sugar and bake for 45-50 minutes or until inserted toothpick comes out clean.

Let the cake cool down in the form for 15-20 minutes before removing. Then place it onto the cooling rack to cool down completely.

If desired, dust the cake with some powdered sugar and serve.

Quick Vegan Strawberry Rhubarb Cake (1 Bowl)

★★★★★

5 from 1 reviews

Soft and fluffy vegan strawberry rhubarb cake.

Author: Anastasia
Prep Time: 10 min
Cook Time: 50 min
Total Time: 1 hour
Yield: 10
Category: Dessert
Cuisine: International, Vegan

Ingredients

1 1/2 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
75g vegan butter or shortening (soften)
2/3 C + 2 tbsp sugar
1/2 C plant milk (room temperature)
3 tbsp aquafaba (room temperature)
1 tsp vanilla extract
2 1/2 C strawberries
1 1/2 C sliced rhubarb

Instructions

Preheat oven to 350°F (180°C). Grease a cake form and set aside.
In a large mixing bowl beat together soften shortening and 2/3 C sugar until fluffy. You can use a stand mixer or a hand mixer for this.
Add plant-based milk, aquafaba and vanilla extract. Continue mixing to incorporate. Finally add flour, baking powder and salt. Mix just until everything is combined, don’t over-mix.
Pour the batter into the cake form and top it with sliced rhubarb. Slice or chop the strawberries and spread them over the rhubarb.
Sprinkle the top with remaining sugar and bake for 45-50 minutes or until inserted toothpick comes out clean.
Let the cake cool down in the form for 15-20 minutes before removing. Then place it onto the cooling rack to cool down completely.
If desired, dust the cake with some powdered sugar and serve.