Strawberry-Rhubarb Cake

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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!

Strawberry-Rhubarb Cake

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

5 from 1 vote

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Prep Time: 20 minutes

Cook Time: 40 minutes

Course: Dessert

Cuisine: Italian

Keyword: cake, flax-egg, strawberry

Servings: 8 servings

Author: Carlo Cao

Equipment

• hand mixer

Ingredients

• 200 g flour
• 1 tsp baking powder
• 1 tsp baking soda
• 150 g unrefined brown sugar
• 100 g cacao butter melted
• a pinch of salt
• ½ tsp vanilla extract
• ½ banana mashed
• 2 tbsp apple vinegar
• 1.5 dl almond milk
• 10 strawberries washed and cut into tiny pieces
• 200 g rhubarb 2-3 stalks, washed
• a handful of flaked almonds
• powdered sugar

Instructions

• Preheat the oven to 180 degrees.
• Sift flour, baking powder and baking soda in a bowl.
• In another bowl using a hand-mixer process butter and sugar until creamy. Add in banana, salt, vanilla, milk and vinegar and mix until the mixture gets thicker and fluffier.
• Using the hand-mixer at its lowest speed, whisk the dry mixture with the wet one until lumps free.
• Add in strawberries and mix gently using a spatula.
• Pour the mixture in a 9-inch baking pan covered in baking sheet and distribute the cake batter evenly.
• Cut rhubarb stalks into 4 inches-long-pieces and place on the top of the cake.
• Top the cake with flaked almonds.
• Place in the middle of the oven and bake for 40-45 minutes. Place in the middle of the oven and bake for 40-45 minutes. Once baked, let it cool completely.
• Before serving, dust the cake with powdered sugar.
• Buon appetito!

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