![]() Vegan butter: This is going to make the crumble super crunchy and buttery. I have never tried making this strawberry rhubarb crumb cake with frozen berries, but I think it would work if you allow everything to come to room temperature before adding to the batter. Together, they ensure that the cake rises properly and does not deflate once removed from the oven.įresh Rhubarb and strawberries: Good, fresh ingredients are really important here. While baking powder works right away, the baking soda will rise slowly, reacting with the acid in the yogurt. Granulated sugar: For sweetness and fluffiness.Īll purpose flour: I have not tested this recipe with any other types of flour so I don’t recommend making any substitutions.īaking powder and baking soda: These ingredients will help the cake rise and give it a nice fluffy texture. I always use olive oil, but any neutral oil works too. Oil: Another way to keep the cake rich and moist. Make sure whatever you choose is plain and unsweetened. However, I would stay away from oat milk based yogurts as they tend to be pretty low in fat and may cause the cake to become dry.ĭairy free milk: I always use soy milk for baking but again, use your favorite. I like to use my favorite brand of thick and tangy coconut yogurt for the best flavor and texture, but you can use pretty much any dairy free yogurt you have. Unsweetened coconut yogurt: This helps keep the cake moist while it bakes. Easy, completely vegan, and a little too hard to stop eating! What’s in Vegan Strawberry Rhubarb Crumb Cake? ![]() The crumble crisps up in the oven for an extra crunch and an optional lemon glaze really just ties everything together. If you’re looking for a way to use up all that rhubarb and summer strawberries, this vegan strawberry rhubarb crumb cake is the way to go! Extra moist and fluffy vanilla pound cake topped with sweet strawberries and tart rhubarb. ![]()
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