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I made this Strawberry-Rhubarb Cake for my sister Maddalena's birthday. She has always disliked any chocolate or cream cake (I know, WTF?!), while she has always been passionate about fruitcakes. I am the exact opposite, the sweeter the better! Gimme a super indulgent cake full of chocolate/caramel/cream and I can die happy!
This cake is light, fluffy, delicate and easy to make. All you need are some very ripe and flavorful strawberries and a couple of rhubarb stalks. Quick note: if you want to make it extra indulgent serve it with some coconut-ice cream or coconut whipped cream, this will take the whole cake-experience to a whole new level, trust me!
In this recipe I used banana as a egg-substitute. If you do not like bananas you have two options. The first one is using a not too ripe one, this will make sure that the cake doesn't taste like it. The second one is using two flax-eggs. Just combine 2 tbsp of flax seeds powder with 6 tbsp of water and whisk until the mixture becomes gelatinous.
If you try this Strawberry-Rhubarb Cake, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!
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