Strawberry Rhubarb Cake
Adding fruit to this cake makes it scrumptious, soft and very easy to eat!
| Servings | Prep Time |
| 28 inch round cakes | 30minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1cup strawberriesI used frozen ones.
- 1cup chopped rhubarb
- 1/3cup oil
- 3/4cup sugar
- 1 1/2teaspoons vanilla extract
- 1/4teaspoon strawberry flavouring
- 3/4cup unsweetened almond milk
- 1Tablespoon apple cider vinegar
- 1/8teaspoon pink food colouringoptional but pretty!
- 1 3/4cups unbleached flour
- 1Tablespoon cornstarchor potato starch
- 1teaspoon baking soda
- 1teaspoon baking powder
- 1/2teaspoon salt
Vanilla Buttercream
- 1/2cup vegan butterI used Earth Balance.
- 2Tablespoons almond or any plant milk
- 3cups sifted icing sugar
- 1 1/2teaspoons vanilla extract
- 1/4teaspoon strawberry flavouring
Instructions
- Preheat oven to 350 degrees F. Grease and lightly flour your two cake pans.
- In a saucepan, cook down the strawberries and rhubarb until much of the liquid has evaporated and you have a texture similar to applesauce. You can add 1/4 cup sugar as this is cooking but it doesn’t really need it. Set aside to cool. !/4 cup of this fruit mixture will be added to the cake. The rest can be used for the filling or frozen for later, if you are using jam for the filling.
- Stir together your milk and apple cider and let sit. (This makes a buttermilk texture.)
- In a large mixing bowl, beat oil and sugar together until combined. Add vanilla, strawberry flavouring, colouring, and 1/4 cup of your cooled fruit mixture. Mix again.
- In a separate bowl, sift together your flour, cornstarch, baking soda, baking powder and salt.
- Add your dry ingredients, and your milk mixture together into your large mixing bowl with the strawberry mixture. Mix until combined. Do not over mix.
- Pour into your prepared pan and bake for about 30 minutes. Check to make sure it is done by inserting a toothpick or skewer into the enter. It should come out clean if it is done.
- Let cool before frosting.
Vanilla Buttercream
- In a large mixing bowl, whip your vegan butter until fluffy.
- Add your icing sugar and then your milk mixed together with your vanilla and strawberry flavourings.
- Beat until smooth and fluffy. Add more icing sugar or milk to attain a good icing consistency.
- Ice your cake only when the cake is completely cool.
Cake Creation
- Once your cakes are cool, remove them from the pans. Put the first one, top down, on a serving plate. Spread your strawberry/rhubarb filling over the layer. (If you want to have buttercream in the middle as well, spread it on thinly and then spread the strawberry/rhubarb mixture or the jam on top of the icing. Or try mixing the two together to make a sweet and tasty filling!)
- Now place the second layer on top. If you need a flat top, slice off the rounded top and put the top, cut side into the filling. If you want a rounded top, place it with the rounded side up and you don’t need to slice off anything!
- Cover the cake with the remaining buttercream. This can be done the day before serving, but the icing will harden a little.
- Enjoy decorating your creation! I tried roses and they worked well!
Recipe Notes
Do you have a special occasion coming up? I am preparing for my daughter’s wedding and I am trying out some different possibilities! I doubled this recipe and cooked it in three round tier cake pans. This cake can be made and iced the day ahead. I added the roses in the morning of the day we were serving it. It is so much fun to experiment!
