Indulge in the delightful combination of sweet strawberries and tangy rhubarb in this vegan layer cake. Moist and tender layers of cake are sandwiched between layers of homemade strawberry rhubarb filling and topped with a luscious coconut cream frosting.
Ingredients: 3 cups all-purpose flour. 2 cups sugar. 2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1 cup unsweetened applesauce. 1/2 cup vegetable oil. 2 tsp vanilla extract. 2 cups chopped rhubarb. 2 cups sliced strawberries. 1/4 cup cornstarch. 1/2 cup sugar. 1/4 cup water. 1 tbsp lemon juice. 2 cans coconut cream, chilled overnight. 1/4 cup powdered sugar. 1 tsp vanilla extract.
Instructions: Preheat oven to 350F 175C. Grease and flour three 9-inch round cake pans. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix almond milk, applesauce, vegetable oil, and vanilla extract. Gradually add wet ingredients to dry ingredients, stirring until just combined. Fold in chopped rhubarb and sliced strawberries. Divide batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely. In a saucepan, combine cornstarch, sugar, water, and lemon juice. Cook over medium heat until thickened, stirring constantly. Remove from heat and let cool completely. For the frosting, scoop out the solid coconut cream from the chilled cans discard the liquid. In a mixing bowl, beat coconut cream, powdered sugar, and vanilla extract until smooth and creamy. To assemble the cake, place one cake layer on a serving plate. Spread a layer of strawberry rhubarb filling on top. Top with another cake layer and repeat the process. Finally, place the last cake layer on top. Frost the top and sides of the cake with the coconut cream frosting. Refrigerate for at least 1 hour before serving. Slice and enjoy!
Prep Time: 30 minutes
Cook Time: 30 minutes
cartin gross