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Strawberry Rhubarb Cake Delight: Moist, crumbly cake with zesty lemon and rich vanilla. Perfect for summer gatherings. Save this idea so you can come back to it later.

Vegan Strawberry Rhubarb Breakfast Cake

The Flexi Vegan
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings

Ingredients
  

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 cup almond flour for tenderness
  • 1 cup organic cane sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup unsweetened non-dairy yogurt coconut or almond

Wet Ingredients:

  • 1/2 cup non-dairy milk
  • 1/3 cup neutral oil avocado or light olive
  • 2 tsp vanilla bean paste or seeds from 1 vanilla bean
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Fruit Filling:

  • 1 1/2 cups diced rhubarb 1/2-inch pieces
  • 1 cup chopped fresh strawberries
  • 1 tbsp cornstarch
  • 1 tbsp sugar to macerate

Lemon Zest Streusel:

  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 3 tbsp vegan butter chilled

Cashew Cream Drizzle:

  • 1/2 cup raw cashews soaked
  • 2 –3 tbsp non-dairy milk
  • 1 –2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Prep the pan and oven: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
  • Mac­erate the fruit: Toss strawberries and rhubarb with sugar and cornstarch. Set aside while you make the batter.
  • Make the streusel: Combine flour, brown sugar, salt, and lemon zest. Cut in chilled vegan butter until crumbles form. Chill.
  • Mix dry ingredients: In a large bowl, whisk all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
  • Mix wet ingredients: In another bowl, whisk yogurt, non-dairy milk, oil, vanilla bean paste, lemon juice, and zest until smooth.
  • Combine: Add wet to dry and fold just until no dry streaks remain. Do not overmix.
  • Assemble: Spread half the batter in the pan. Scatter half the fruit. Add remaining batter, smooth, then top with remaining fruit. Sprinkle streusel evenly.
  • Bake: Bake 40–48 minutes, until the center springs back and a tester comes out with a few moist crumbs.
  • Cool: Let cool in the pan 15 minutes, then lift out to a rack to cool completely.
  • Make the cashew drizzle: Blend soaked cashews, 2 tbsp milk, maple syrup, vanilla, and salt until silky. Add more milk for a thin drizzle.
  • Finish: Drizzle the cashew cream over the cooled cake. Slice and serve.