Strawberry Rhubarb Cake

Carlo Cao

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Instagram : @vegaliciously | carlocao.com

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INGREDIENTS

7 oz flour

1 tsp baking powder

1 tsp baking soda

5¼ oz brown sugar

3½ oz cacao butter (melted)

Pinch of salt

½ tsp vanilla extract

½ banana (mashed)

2 tbsp apple vinegar

³⁄5 cup almond milk

10 strawberries (washed and cut into tiny pieces)

7 oz rhubarb (2-3 stalks, washed)

Handful of sliced almonds

Powdered sugar

METHOD

Preheat the oven to 320°F. Sift flour, baking powder and baking soda in a bowl. In another bowl, process the butter and sugar using a hand mixer until creamy. Add in the banana, salt, vanilla and vinegar and keep processing until the cream gets thicker and fluffier. Using the hand mixer at its lowest speed, whisk the dry mixture with the wet one until there are no lumps. Add in the strawberries and mix gently using a spatula until perfectly combined. Pour the mixture into a 9-inch baking pan covered in parchment paper and distribute the cake batter evenly. Cut the rhubarb stalks into pieces that are about 4 inches long and place them on the top of the cake. Top the cake with the sliced almonds and place it in the middle of the oven. Bake for 60-70 minutes. Once baked, let it cool completely. Dust the cake with powdered sugar and enjoy it!