This summery vegan strawberry rhubarb cake is a variation of my vegan apple cake and just as easy to make.
Preheat oven to 350° F (180° C). Line cake springform pan with parchment paper or grease.
Combine all dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, vanilla and salt.
Whisk together milk, water and oil and add to dry ingredients.
Pour into springform pan.
Cut strawberries and rhubarb into cubes. Arrange fruit all over the dough and gently press down.
Bake 45-50 minutes until golden brown and cooked in the center (skewer test).