Vegan Strawberry Rhubarb Layer Cake
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
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