Strawberry Rhubarb Cake

The strawberry season is finally here! It’s one of my favorite fruits, so I can usually hardly wait for it to come. Although the delicious, domestic ones need some more time to be available in the markets, sometimes I buy strawberries at the grocery stores.

Last time, I saw some beautiful, fresh rhubarbs, as well, and I immediately began to crave a delicious strawberry rhubarb cake, so I bought some of it and made one as soon as I got back home.

I topped a glutenfree sponge cake base with lots of fresh strawberries and rhubarbs, which sink into the dough while baking. It gives a delicious sweet and sour taste to it.

This cake is super delicious and contains no gluten, lactose, eggs, or refined sugars, only wholesome, healthy ingredients.

Ingredients

80g glutenfree oats

100g dry millet

160 g dates

120 g sugarfree apple sauce

1 1/2 tbsp erythritol (optional)

160 ml plant-based milk

2 tbsp fresh lemon juice

1/2 tsp 100% vanilla extract

1 tsp sodium bicarbonate

200 g fresh strawberries

2 stalks rhubarb (200g)

Method

1. Soak the dates in water for 3-4 hours.

2. Preheat the oven to 180 °C.

3. Slice the rhubarb into 1 cm pieces and cut the strawberries into halves or four pieces if bigger.

4. Place the oats and millet into a blender and blend them into flour. Place it in a big bowl and mix it with sodium bicarbonate and erythritol.

5. Rinse the dates and blend them with the plant-based milk, apple sauce, lemon juice and vanilla extract until smooth.

6. Mix the dry and wet ingredients and stir it well.

7. Line a 20 x 25 cm baking pan with parchment paper and pour the mixture in it.

8. Place the rhubarb and strawberry pieces on top of the mixture covering the whole cake, and press them down a little bit.

9. Bake for approx. 50 min.

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