You’ve probably heard the saying: The only constant in life is change. And while we all know this to be true, there is a little-known corollary to the sentiment: Cake makes everything better. Why?

In times of tremendous stress and flux, slowing down is often the only answer. Though there are many ways to slow down that do not involve baking a cake, few are as productive and delicious. Over the past 20 years (I started young!), my baking practice has become a moving meditation. Sift flour, breathe, squeeze lemons, breathe, melt coconut oil, breathe, measure vanilla, breathe. Bake. Breathe. Be.

Prep-Strawberry-Rhubarb-Upside-Down-Cake-Sonima

I know: You feel better already.

I’m here to assure you that not only does cake make everything better, but it also does not have to be a sinkhole of refined sugar and butter. Though this recipe calls for some butter and sugar in the upside-down fruit topping, the cake itself is entirely vegan. And sweetened solely with agave nectar and maple syrup. It’s perfectly but not overly sweet, moist, tastes like the changing light of spring to summer, and asks to be shared with a friend.

Strawberry-Coconut-Whipped-Cream-Sonima

Inspired by the New York Times’ Upside Down Rhubarb Cake and Renee Loux’s Cupcake Muffins.

By

Ingredients

Strawberry Rhubarb Topping
  • 1 pound rhubarb (about 3 cups sliced)
  • 1/2 pound strawberries (about 1 cup sliced)
  • 2 teaspoons cornstarch
  • 1/3 cup granulated sugar
  • pinch sea salt
  • 1/4 teaspoon vanilla extract
  • 4 tablespoons butter
  • 1/2 cup light brown sugar
Cake Batter
  • 2 cups unbleached white flour
  • 2 2/3 teaspoon baking powder
  • 1/3 teaspoon sea salt
  • 1/3 cup agave nectar
  • 1/3 cup maple syrup
  • 1/3 cup almond (or other) milk
  • 2 2/3 teaspoon lemon zest
  • 2 tablespoons + 2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 2/3 teaspoon apple cider vinegar
  • 1/3 cup + 2 tablespoons + 2 teaspoons melted coconut oil
Strawberry Coconut Whipped Cream
  • 1 can full fat coconut milk (refrigerated 2 hours, or at least the duration of cake prep and baking)
  • 4-6 strawberries
  • 1 tablespoon agave nectar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350ºF. Place can of full fat coconut milk in your fridge if you haven’t already. Place a large glass bowl for whipping coconut cream in your freezer, along with your metal beaters from your mixer.

  2. Line an 8” cake pan (or 9” pie pan, like I used) with parchment paper buttered (or oiled) on both sides, and butter (or oil) the sides of the pan.

  3. Wash and dry rhubarb and strawberries. Slice strawberries and rhubarb; rhubarb should be sliced lengthwise, in half-inch pieces. Place in a medium sized bowl and set aside.

  4. In a small saucepan, melt 4 tablespoons butter with 1/2 cup light brown sugar over low heat. Whisk constantly until sugar melts and homogenizes with the butter, making a creamy, near caramel sauce. Remove from heat and set aside.

  5. Whisk together flour, baking powder, and sea salt in a bowl. In a separate large bowl, whisk agave, maple, almond milk, lemon zest, lemon juice, vanilla, and apple cider vinegar until they’re fully blended. Then slowly pour in the coconut oil, whisking as you pour.

  6. Gradually add dry ingredients to wet, whisking as you go (or use an electric mixer). Do not overmix.

  7. In bowl of rhubarb and strawberry, toss fruit with cornstarch, pinch of sea salt, 1/4 teaspoon vanilla extract, and 1/3 cup granulated sugar.

  8. Spoon the butter and sugar mixture into prepared pan and spread evenly over the bottom. Then add the prepared strawberry and rhubarb. Spread cake batter evenly atop the fruit, smoothing with a spatula at the end.

  9. Bake for 40-45 minutes, checking every five minutes after 35. Remove from oven when a toothpick inserted in the middle comes out nearly clean.

  10. Cool on a rack for 15 minutes, then slide knife around the sides to loosen the cake. Cover the top with a large serving plate and invert. Place serving plate with upside down cake back on cooling rack and let cool before serving. Top with strawberry coconut whipped cream before eating!

  11. To make strawberry coconut whipped cream, first refrigerate 1 can of full fat coconut milk. De-stem and mash up your strawberries in a small bowl or mortar and pestle. Remove whipping bowl and beaters from freezer and assemble electric mixer. Remove coconut milk can from fridge and turn upside down. Open it up and pour off the liquid. Spoon out the remaining coconut cream into your frozen whipping bowl. Add agave and vanilla extract and get to beating. Whip until smooth, then slowly add in mashed strawberries. Incorporate them fully or leave them to marble the cream—up to you. When whipped to perfect deliciousness, cover bowl and place in fridge until you’re ready to serve the cake.

  12. This cake keeps well for several days, as it’s so moist and dense. Cover with plastic wrap and keep in a cool place on your counter or in your fridge.

Nutritional Information

Calories
389
Total Fat
153
Saturated Fat
14g
Cholesterol
10mg
Sodium
202mg
Carbohydrates
58g
Dietary Fiber
2g
Sugars
40g
Protein
3g
YIELD:

12 servings