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Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!
Preheat your oven to 356ºF (180ºC). Lightly grease the sides of a 9-Inch springform pan and line the bottom with parchment paper.
Toss together the rhubarb and 1 1/2 tbsp of sugar in a small bowl. In another bowl toss the strawberries with 1 tsp of cornstarch. Set aside.
In a mixing bowl whisk together the flour, baking powder, baking soda, and salt.
In another mixing bowl mix together the vegan butter and sugar until creamy, using an electric hand mixer. Then mix in the non-dairy milk, yogurt, lemon juice, and vanilla extract.
Add the dry ingredients to the wet, and mix until just combined. (A couple of small lumps are okay but please do not overmix!)
Add the batter into the prepared pan, then gently tap the pan a few times on your counter to level out the top.
Spread the rhubarb and strawberries on top and gently press them into the batter (see photo above!).
Bake for 30 minutes. (If you skip the almond topping, bake the cake for 50-60 minutes in total).
After 25 minutes, prepare the almond topping. Slowly melt the vegan butter and sugar in a saucepan, then stir in the almonds.
Open the oven and spread the almond mixture over the cake. Bake for another 20-30 minutes, until a skewer comes out clean. Let cool for 15 minutes, then remove the cake from pan and set on a wire rack to cool completely.
Garnish with pomegranate and dust with a bit of powdered sugar as desired and enjoy!