Strawberry Rhubarb Upside Down Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble the cake: Pour the cake batter evenly over the fruit layer in the prepared cake pan, spreading it out gently and evenly.
- 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.
- 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.
- 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
