Recipe Quick Vegan Strawberry Rhubarb Cake (1 bowl)

Serves: 10

INGRÉDIENTS

PRÉPARATION

Preheat oven to 350°F (180°C). Grease a cake pan and set aside.
In a large bowl, beat the softened shortening and 2/3 cup of the sugar until fluffy. You can use a stand mixer or a hand mixer.
Add the non-dairy milk, aquafaba, and vanilla extract. Continue mixing to incorporate.
Finally, add the flour, baking powder, and salt.
Mix just until well blended, but do not overmix.
Pour the batter into the cake pan and top with rhubarb slices.
Slice or dice the strawberries and scatter them over the rhubarb.
Sprinkle the top with the remaining sugar and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in its pan for 15 to 20 minutes before removing it from the pan.
Then place it on a wire rack to cool completely.
If desired, dust the cake with powdered sugar and serve.