This vegan cake is a delicious and healthy alternative to traditional cakes. Preheat your oven to 350°F. In a mixing bowl, whisk together 1/2 cup of coconut oil and 1 cup of sugar until well combined. Add in 2 flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water) and mix well. In a separate bowl, whisk together 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the coconut oil mixture, alternating with 1/2 cup of almond milk. Fold in 1 cup of chopped rhubarb and 1 cup of sliced strawberries. Pour the batter into a greased 9-inch cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before serving. This cake is perfect for vegans or anyone looking for a healthier dessert option.
