Remember the foolproof vegan apple pie recipe I shared a few months go? Well, here comes the summerly version: a strawberry rhubarb cake, which is just as easy to make. Simply prepare this sponge mixture in no time at all, pour it into the springform pan together with the fruit and let the oven do the rest. As easy as that!
This summery vegan strawberry rhubarb cake is a variation of my vegan apple cake and just as easy to make.
- 2 cups flour (I used spelt) (300 g)
- 2/3 cup raw cane sugar (125 g)
- 1 tbsp baking powder (18 g)
- 1 tsp baking soda (alternatively: vinegar)
- 1 tsp vanilla powder (or extract)
- 1 pinch of salt
- 2/3 cup plant milk (150 ml)
- 1/2 cup + 1 tbsp sparkling water (or plain) (100 ml)
- 1/2 cup + 1 tbsp canola oil (or other vegetable oil, neutral in taste) (100 ml)
- 3/4 cup strawberries (150 g)
- 2 stalks rhubarb
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).
- Your ø 10 inch springform pan should only be half full as the cake is going to rise while baking (thanks to baking powder and soda).
- It’ll also work without sparkling water, the cake won’t be as fluffy, though.
I hope you love this recipe – please let me know in the comment section below! If you make this strawberry rhubarb cake, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!