Vegan Roasted Rhubarb & Raspberry Crumble Cake
Author: 
Recipe type: Vegan, Dessert
Serves: One 2 layer 5.5" cake
 
Ingredients
  • ROASTED FRUIT PUREE
  • 1 cup frozen raspberries
  • ½ cup diced frozen rhubarb
  • 1 tbsp sugar
  • ¼ tsp vanilla extract
  • CRUMBLE
  • 2 tbsp oats
  • 2 tbsp flour
  • 2 tbsp coconut sugar
  • A pinch of salt
  • ¼ tsp cinnamon
  • 1 tbsp coconut oil, melted
  • CAKE
  • 1 tsp apple cider vinegar
  • 1 cup unsweetened original almond milk (or another non-dairy milk)
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1½ cups all purpose flour
  • 1 tbsp cornstarch
  • 1½ tsp baking powder
  • ¼ tsp sea salt
  • ½ cup cane sugar
  • ¼ cup roasted fruit puree
  • FROSTING
  • 1 (400mL) can coconut cream, refrigerated overnight
  • 2 tbsp roasted fruit puree
  • 2 tbsp icing sugar
Instructions
  1. ROASTED FRUIT PUREE: Toss raspberries and rhubarb in sugar and arrange on a parchment lined baking sheet.
  2. Bake at 425°F for 20 minutes.
  3. Remove from the oven and cool for 5 to 10 minutes before pureeing in a blender with the vanilla extract.
  4. Lower oven temperature to 350°F. Spray two 5.5" round cake pans with cooking oil and line the bottom with a circle of parchment paper.
  5. CRUMBLE: Mix all crumble ingredients together until combined. Set aside while you make the cake batter.
  6. CAKE: In a large mixing bowl, combine vinegar and almond milk. Let it sit for 5 minutes to curdle.
  7. Once curdled, whisk in the oil, vanilla extract, and lemon zest until combined.
  8. Sift in the flour, cornstarch, baking powder, salt, and sugar. Whisk until fully incorporated, taking care not to over mix.
  9. Divide batter evenly between the two prepared cake pans. Dollop 2 tbsp of fruit puree over the surface of the batter in each pan and swirl with a skewer or a thin knife.
  10. Sprinkle half of the crumble mixture on top of each pan of batter.
  11. Bake at 350°F for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  12. Allow cakes to cool completely before frosting. The coconut cream frosting will melt even if the cake is a tinge warm.
  13. FROSTING: Whip all frosting ingredients together with a electric hand-held mixer, stand mixer, or a whisk and a lot of arm work until fluffy and smooth.
  14. ASSEMBLY: Place one cake layer (crumble side up) on a serving platter. Spread about ⅓ cup of frosting on top. Spread ¼ cup of leftover fruit puree on top of the frosting, leaving a 2cm (1") border around the edges.
  15. Top with the second cake layer upside down (so that crumble sides face each other) and cover the entire cake with remaining frosting. Decorate as desired.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-roasted-rhubarb-raspberry-crumble-cake/