• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Cheeky Chickpea

Vegan Food Blog With Delicious Simple Vegan Recipes

  • Home
  • Vegan Recipes
  • Instant Pot
  • Sign up
  • About Verna
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • Vegan Recipes
  • Instant Pot
  • Sign up
  • About
  • Contact Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Vegan Recipes
    • Instant Pot
    • Sign up
    • About
    • Contact Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Desserts

    Strawberry Rhubarb Upside Down Cake (Vegan, 1 Bowl)

    May 30, 2020 / By Verna / 12 Comments

    Post may contain affiliate links. Read here.
    305 shares
    • Share
    • Yummly
    Jump to Recipe

    This Strawberry Rhubarb Upside Down Cake is amazing and vegan! With sweet fresh strawberries, tart rhubarb baked in their own juices a top a simple vanilla cake scented with orange and cinnamon! Oh my!

    slice of strawberry rhubarb cake on a serving pie spatula

    Spring is here and it’s rhubarb season! Yay! That means it’s time for me to share my Strawberry Rhubarb Upside Down Cake. I’ve been making this cake for years and just recently gave it a vegan twist! That’s right eggless, dairy free and delicious! And it’s one of those dump and go cakes made in one bowl too! (No cake mix needed👍) Yahoo!

    I like to shake it up a bit a veer away from the typical pineapple upside down cake we are all so familiar with and this cake does the trick 10 fold! It’s so GOOD! And screams springtime and summer and warmth! I definitely recommend serving with vegan vanilla ice cream!

    sauce poured over noodles
    Join My Newsletter.

    Be the first to receive mouth watering FREE new vegan recipes and more… straight to your inbox!!

    It’s a fabulous vegan upside down cake recipe! Perfect for brunch or dessert.

    If you're a fan of this fruit combo check out my Strawberry Rhubarb Muffins they're fab!

    And Never fear rhubarb freezes well so you can enjoy this awesome vegan cake year round not just as a spring dessert! Read on for recipe and rhubarb tips!

    top view of strawberry rhubarb upside down cake with a slice being removed

    How do you make a Vegan Strawberry Rhubarb Upside Down Cake from scratch?

    Preheat oven to 350° Add the melted vegan butter to a 9 inch non stick cake pan, spread around the base and up the sides with a pastry brush. Sprinkle the brown sugar evenly over the base of the pan. In a large mixing bowl toss the strawberries and rhubarb together and evenly spread on top.

    strawberries rhubarb added on top of butter sugar mixture in cake pan

    In the same mixing bowl (give it a wipe if needed😊) add the plant based milk and vinegar, give it a stir and let sit for 5 minutes to curdle (this is your vegan buttermilk) then add the oil, apple sauce, sugar, vanilla and orange zest and whisk until combined

    Add the flour to the top of the wet ingredients. Sprinkle the baking powder, salt, and cinnamon over the flour. Whisk until combined, don't over mix.

    Bake for 35 minutes or until a toothpick inserted into the centre comes out clean.

    step by step photos how to make vegan strawberry rhubarb upside down cake from scratch

    Let cool for 5 minutes on cooling rack. Run a knife around the edges a couple of times. Invert onto a plate or cake platter. (might have to tap the top a couple of times) Cool completely or serve slightly warm with vegan vanilla ice cream or dairy free whipped topping! Enjoy!

    For full recipe ingredients and instructions see recipe card below.

    strawberry rhubarb cake on a cake platter

    Can you freeze Rhubarb?

    • Absolutely! I like to chop or dice the fresh rhubarb (depending on recipe I will use it in later) and freeze on a parchment lined baking tray. Once frozen, I portion the rhubarb into 1 cup amounts and freeze in baggies. It will keep in the freezer for up to 1 year.

    Can you use frozen rhubarb in baking recipes?

    • Yes you can! Take out amount you need for recipe (measure while frozen), thaw and drain over a colander. You do not need to press out the excess liquid.

    OK GUYS LET'S MAKE A STRAWBERRY RHUBARB CAKE, IT'S

    vegan

    made in 1 bowl

    sweet and tart

    easy

    great cake for potlucks!

    delicious

    perfect!

    Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️

    Want more Vegan Cake and loaf Recipes? Check these out!

    • 1 Bowl Vegan Lemon Loaf with Lemon Drizzle (Starbucks Copycat)
    • Best and Easiest Vegan Banana Bread Recipe!
    • The Best Vegan Carrot Cake with Cream Cheese Frosting
    • Vegan Chocolate Cupcakes with Chocolate Frosting
    • The Best Vegan Chocolate Cake Recipe!
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    slice of strawberry rhubarb cake on a serving pie spatula

    Strawberry Rhubarb Upside Down Cake (Vegan, 1 Bowl)


    ★★★★★

    5 from 6 reviews

    • Author: Verna
    • Total Time: 50 minutes
    • Yield: 8 Servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This Strawberry Rhubarb Upside Down Cake is amazing and vegan! With sweet fresh strawberries, tart rhubarb baked in their own juices a top a simple vanilla cake scented with orange and cinnamon! Oh my!


    Ingredients

    Scale

    For  the topping:

    • 3 tablespoons melted vegan butter, I use earth balance
    • 1/3 cup brown sugar
    • 1 and 1/2 cups sliced fresh strawberries
    • 1 and 1/2 cups fresh rhubarb, diced

    For the vanilla cake:

    • 1/2 cup unsweetened non dairy milk, I use almond milk
    • 1 teaspoon apple cider vinegar
    • 1/3 cup oil, I use grapeseed oil
    • 3/4 cup granulated sugar
    • 1/3 cup unsweetened applesauce
    • 1 teaspoon vanilla
    • zest of 1 orange
    • 1 and 1/2 cups all purpose flour
    • 1 and 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon

    Instructions

    1. Preheat oven to 350° Add the melted vegan butter to a 9 inch non stick cake pan, spread around the base and up the sides with a pastry brush. Sprinkle the brown sugar evenly over the base of the pan. In a large mixing bowl toss the strawberries and rhubarb together and evenly spread on top of the butter sugar mixture.
    2. In the same mixing bowl (give it a wipe if needed) add the plant based milk and vinegar, give it a stir and let sit for 5 minutes to curdle (this is your vegan buttermilk) then add the oil, apple sauce, sugar, vanilla and orange zest and whisk until combined
    3. Add the flour to the top of the wet ingredients. Sprinkle the baking powder, salt, and cinnamon over the flour.  Whisk until completely combined, but don't over mix.
    4. Pour cake batter evenly over the prepared cake pan (strawberry/rhubarb layer).
    5. Bake for 35 minutes or until a toothpick inserted into the centre comes out clean.
    6. Let cool for 5 minutes on cooling rack. Run a knife around the edges a couple of times. Invert onto a plate or cake platter. (might have to tap the top a couple of times) Cool completely or serve slightly warm with vegan vanilla ice cream or dairy free whipped topping! Enjoy!

    Notes

    • don't panic if your cake doesn't release out of cake pan right away, just tap it a couple of times. It's important to run knife around edges a few times first👍
    • this cake will keep covered in the fridge for up to 3-4 days. Just make sure it is completely cool before storing. I like mine warmed slightly in the microwave 😊

    Can you freeze Rhubarb?

    • Absolutely! I like to chop or dice the fresh rhubarb (depending on recipe I will use it in later) and freeze on a parchment lined baking tray. Once frozen, I portion the rhubarb into 1 cup amounts and freeze in baggies. It will keep in the freezer for up to 1 year.

    Can you use frozen rhubarb in baking recipes?

    • Yes you can! Take out amount you need for recipe (measure while frozen), thaw and drain over a colander. You do not need to press out the excess liquid.
    • Prep Time: 15 Minutes
    • Cook Time: 35 minutes
    • Category: Sweets,
    • Method: Bake/Oven
    • Cuisine: American, Canadian

    Keywords: vegan upside down cake, strawberry rhubarb upside down cake, vegan spring desserts, vegan cake, strawberry rhubarb, strawberry rhubarb cake, upside down cake

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

     

    Related

    305 shares
    • Share
    • Yummly

    SUBSCRIBE

    FOR YOUR WEEKLY RECIPE FIX. IT'S FREE

    Reader Interactions

    Comments

    1. Sarah

      May 17, 2022 at 2:33 pm

      So very yummy!! Thank you for sharing.

      ★★★★★

      Reply
      • Verna

        May 17, 2022 at 4:34 pm

        You're so welcome Sarah, glad you enjoyed the cake!

        Reply
    2. Ch

      July 14, 2021 at 11:18 am

      Wow, this cake was an absolute winner! I have a mutant rhubarb plant that produces POUNDS of rhubarb every season, and I was kinda tired of doing pies and crumbles all the time. I made this with just rhubarb, and subbed out the orange zest for orange extract because I didn't have an orange on hand, and embarrassed to say that my husband and I ate it all up in one sitting. This is a keeper! (It was so good it didn't need whipped cream or a la mode, either, and that's saying something!)

      ★★★★★

      Reply
      • Verna

        July 14, 2021 at 3:35 pm

        Oh thank you so much! Thrilled you both loved it!! I also have a bunch of rhubarb from my garden, I'm going to have to freeze some of it!

        Reply
    3. Kellie

      May 30, 2021 at 6:44 pm

      This was so good! Made it for dessert tonight and had to leave a review! (And I never leave recipe reviews🙃) That orange zest really put it over the top for me 💗💗💗

      ★★★★★

      Reply
      • Verna

        May 30, 2021 at 7:14 pm

        Thanks so much Kellie! You just made my day I am thrilled you enjoyed it!

        Reply
    4. Midge

      June 06, 2020 at 1:52 pm

      This is the best cake , so tasty

      ★★★★★

      Reply
      • Verna

        June 06, 2020 at 2:40 pm

        Thanks so much Midge glad you enjoyed it!

        Reply
    5. Raine

      June 01, 2020 at 5:22 pm

      Just delicious! Such and easy vegan desert. A must make!

      ★★★★★

      Reply
      • Verna

        June 01, 2020 at 7:45 pm

        Thank you so much Raine, glad you enjoyed the cake!

        Reply
    6. Mary Bednarowski

      June 01, 2020 at 2:11 pm

      This was just delicious! It was easy to make, fast and perfect for using the rhubarb in my garden. My whole family really enjoyed it! I made it just as the recipe except didn't put in orange zest as love strawberries and rhubarb taste just as it is. Next time I may try cutting the sugar down a little. Thanks for the recipe!

      ★★★★★

      Reply
      • Verna

        June 01, 2020 at 3:22 pm

        Wonderful Mary! Thrilled to hear everyone enjoyed the recipe 😊 Try the orange zest in cake next time it's lovely.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi I’m Verna creator of The Cheeky Chickpea. A Restaurant Chef turned professional Vegan food blogger! Sharing my best recipes. So if you're a lover of exceptional vegan food, grab your apron let's get cooking.

    More about me →

    Popular Posts

    • The Best Vegan Chocolate Fudge Cake
    • Best Vegan Meatballs! (Impossible Burger)
    • 5 Minute Vegan Ramen (Instant Noodles)
    • Ultimate Vegan Chili Recipe
    • Best Vegan Meatloaf Recipe! (Impossible Burger)
    • Sweet and Spicy Chili Garlic Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Nutritional Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    Copyright © 2022 The Cheeky Chickpea