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slice of strawberry rhubarb cake on a serving pie spatula

Strawberry Rhubarb Upside Down Cake (Vegan, 1 Bowl)

  • Author: Verna
  • Prep Time: 15 Minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 Servings 1x
  • Category: Sweets,
  • Method: Bake/Oven
  • Cuisine: American, Canadian
  • Diet: Vegan

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!


Scale

Ingredients

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.

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