This vegan strawberry rhubarb cake recipe is perfect for those following a plant-based diet. The cake is made with a combination of almond milk, applesauce, and coconut oil, giving it a moist and fluffy texture. The cake is then topped with a layer of fresh strawberries and rhubarb, and finished with a crumbly streusel topping. The secret to this recipe is to use a vegan butter substitute in the streusel topping to create a buttery flavor. Serve this cake warm with a scoop of vegan ice cream for a delicious dessert.
