Strawberry Rhubarb Upside Down Cake Recipe

Introduction

This Strawberry Rhubarb Upside Down Cake is a delightful blend of sweet and tart flavors, perfect for spring and summer gatherings. Made vegan and bursting with fresh fruit, it’s a moist and tender treat that impresses every time.

Ingredients

• 3 tablespoons melted vegan butter (such as Earth Balance)
• 1/3 cup brown sugar
• 1 and 1/2 cups sliced fresh strawberries
• 1 and 1/2 cups fresh rhubarb, diced
• 1/2 cup unsweetened non-dairy milk (such as almond milk)
• 1 teaspoon apple cider vinegar
• 1/3 cup oil (such as grapeseed oil)
• 3/4 cup granulated sugar
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 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. Step 1: Preheat the oven to 350°F (175°C). Brush the melted vegan butter evenly over the base and sides of a 9-inch non-stick cake pan. Sprinkle the brown sugar evenly over the buttered base. Toss the sliced strawberries and diced rhubarb in a large bowl and spread them evenly over the brown sugar layer in the pan.
2. Step 2: In the same mixing bowl (wipe clean if needed), combine the non-dairy milk and apple cider vinegar. Stir and let sit for 5 minutes to curdle, creating vegan buttermilk. Then add the oil, applesauce, granulated sugar, vanilla extract, and orange zest. Whisk until fully combined.
3. Step 3: Add the flour to the wet ingredients. Sprinkle the baking powder, salt, and cinnamon on top of the flour. Whisk gently until just combined—avoid overmixing to keep the cake tender.
4. Step 4: Pour the cake batter evenly over the strawberry and rhubarb layer in the pan.
5. Step 5: Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
6. Step 6: Let the cake cool on a rack for 5 minutes. Run a knife around the edges to loosen it, then invert onto a plate or cake platter, tapping gently if needed. Cool completely or serve slightly warm with vegan vanilla ice cream or dairy-free whipped topping. Enjoy!

Tips & Variations

• Use fresh, ripe strawberries and rhubarb for the best flavor and texture.
• If you prefer a less tart cake, reduce rhubarb slightly and add more strawberries.
• For extra citrus aroma, add a teaspoon of orange juice along with the zest.
• Try swapping the oil for melted coconut oil for a subtle tropical note.
• Serve with a drizzle of vegan caramel sauce for an indulgent twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for about 20 seconds to enjoy warm. The upside-down topping may soften slightly but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the cake batter, which can affect the texture.

Is this cake gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend, keeping the same quantity.

Strawberry Rhubarb Upside Down Cake Recipe

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★★★★★

4.4 from 55 reviews

This Strawberry Rhubarb Upside Down Cake is a delightful vegan dessert featuring a luscious fruit topping of fresh strawberries and rhubarb baked beneath a moist, tender cake. The combination of tangy rhubarb and sweet strawberries creates a perfect balance of flavors, enhanced by a fragrant hint of orange zest and cinnamon. It’s topped by a caramelized vegan butter and brown sugar layer, resulting in a beautifully glossy finish when inverted. Ideal for spring or summer gatherings, this cake is dairy-free, egg-free, and perfect for those seeking a plant-based treat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Fruit Topping

• 3 tablespoons melted vegan butter (such as Earth Balance)
• 1/3 cup brown sugar
• 1 and 1/2 cups sliced fresh strawberries
• 1 and 1/2 cups fresh rhubarb, diced

Cake Batter

• 1/2 cup unsweetened non-dairy milk (almond milk recommended)
• 1 teaspoon apple cider vinegar
• 1/3 cup grapeseed oil
• 3/4 cup granulated sugar
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 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 ground cinnamon

Instructions

1. Prepare the pan and fruit layer: Preheat your oven to 350°F (177°C). Brush the melted vegan butter evenly over the base and sides of a 9-inch non-stick cake pan. Sprinkle the brown sugar evenly on top, then toss the sliced strawberries and diced rhubarb together and spread them evenly over the butter and brown sugar layer in the pan.
2. Make vegan buttermilk: In the same mixing bowl, add the unsweetened non-dairy milk and apple cider vinegar. Stir and let sit for 5 minutes to curdle, creating a vegan buttermilk substitute.
3. Mix wet ingredients: To the vegan buttermilk, add the grapeseed oil, applesauce, granulated sugar, vanilla extract, and orange zest. Whisk the ingredients together until fully combined.
4. Incorporate dry ingredients: Add the all-purpose flour to the wet mixture. Sprinkle the baking powder, salt, and ground cinnamon on top of the flour. Whisk gently until the batter is combined, making sure not to over mix to maintain a tender crumb.
5. Assemble the cake: Pour the cake batter evenly over the fruit layer in the prepared cake pan, spreading it out gently and evenly.
6. Bake the cake: Place the cake pan in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool and invert: Remove the cake from the oven and allow it to cool for 5 minutes on a cooling rack. Run a knife around the edges to loosen the cake, then carefully invert the pan onto a serving plate or cake platter. You may need to gently tap the top of the pan to release the cake fully.
8. Serve: Let the cake cool completely or serve it slightly warm. It pairs beautifully with vegan vanilla ice cream or dairy-free whipped topping. Enjoy your delicious strawberry rhubarb upside down cake!

Notes

• Use fresh, ripe strawberries and fresh rhubarb for the best flavor and texture.
• If you don’t have grapeseed oil, you can substitute with a neutral oil such as vegetable or canola oil.
• Allow the vegan buttermilk mixture to curdle properly for a tender cake texture.
• Don’t over mix the batter once flour and leavening agents are added to avoid a dense cake.
• Make sure to grease the pan well with vegan butter to prevent sticking when inverting.
• This cake is best served fresh but can be stored covered at room temperature for 1-2 days.

Keywords: Strawberry rhubarb upside down cake, vegan dessert, plant-based cake, fruit upside down cake, dairy-free dessert, vegan baking