Moist Vegan Strawberry Rhubarb Upside Down Cake

I never understood the hype around rhubarb until I tried it in a cake like this one. Growing up, my mom would buy it at the farmers market, but she’d only ever make pie with it. And honestly? I wasn’t impressed.

That’s because rhubarb on its own can be pretty tart and, well, kind of weird. But when you pair it with sweet strawberries and caramelize it in brown sugar like we do here, it completely changes the game. The fruit gets soft and jammy, and when you flip this cake over, you get this gorgeous topping that tastes way fancier than the effort you put in. Plus, it’s completely vegan, so everyone at the table can dig in.

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is ideal for this upside down cake, and you’ll find it in grocery stores during spring and early summer when it’s in season. The stalks can range from green to deep red, and while the red varieties look prettier, the color doesn’t actually affect the flavor – both work equally well. Make sure to trim off any leaves if they’re still attached, as those aren’t edible, and cut your stalks into pieces about half an inch thick so they cook evenly. If fresh rhubarb isn’t available, you can use frozen rhubarb instead – just thaw it first and drain off any excess liquid before arranging it in your pan.

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Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Vegan butter: You can use coconut oil instead of vegan butter for the topping. Just make sure it’s solid (not melted) when you mix it with the brown sugar.
• Rhubarb: If rhubarb isn’t in season or you can’t find it, try using all strawberries (3 cups total) or swap half for raspberries or blackberries. The cake will be a bit sweeter without rhubarb’s tartness.
• Plant-based milk: Any non-dairy milk works here – almond, soy, oat, or cashew milk are all good choices. Pick whatever you have on hand.
• Applesauce: Mashed banana or pumpkin puree can replace the applesauce, though they’ll add their own flavor to the cake. You could also use additional oil (so 2/3 cup total) if you don’t mind a slightly denser texture.
• Orange zest: Lemon zest works great as a substitute and pairs nicely with the berries. Or just leave it out if you don’t have citrus on hand – the cake will still taste good.
• Apple cider vinegar: White vinegar or lemon juice will do the same job of creating that buttermilk effect with the milk.

Watch Out for These Mistakes While Baking

The biggest mistake when making upside-down cakes is flipping too early or too late – wait exactly 5 minutes after removing from the oven so the caramel sets enough to stick to the fruit but doesn’t harden completely, making it impossible to release.

Don’t skip letting your milk and apple cider vinegar sit for the full 5 minutes, as this creates a vegan buttermilk that helps activate the baking powder and gives you a lighter, fluffier cake.

When arranging your strawberries and rhubarb, cut them into similar-sized pieces so they cook evenly, and avoid overcrowding the pan since the fruit releases moisture as it bakes.

Finally, run a knife around the edges of the pan before flipping to ensure a clean release, and have your serving plate ready to go – once you commit to the flip, you can’t go back!

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What to Serve With Strawberry Rhubarb Upside Down Cake?

This cake is pretty rich on its own, so I like keeping things simple with a scoop of vanilla ice cream or some lightly sweetened whipped cream on the side. The cool, creamy element really balances out the tartness from the rhubarb and the sweetness of the caramelized topping. If you’re serving this for brunch or afternoon tea, a hot cup of coffee or black tea is all you need alongside a slice. For a fancier dessert presentation, you could add a dollop of coconut whipped cream and a few fresh strawberry slices on top.

Storage Instructions

Store: Keep your upside down cake covered with plastic wrap or in an airtight container at room temperature for up to 2 days. If you want it to last longer, store it in the fridge for up to 5 days, though the topping might release a bit more juice as it sits.

Freeze: This cake freezes pretty well for up to 2 months. Wrap individual slices in plastic wrap and then place them in a freezer bag, or freeze the whole cake wrapped tightly. Just know that the fruit topping might be a little softer after thawing, but it’ll still taste great.

Serve: Let frozen slices thaw in the fridge overnight or at room temperature for about an hour. You can enjoy it cold straight from the fridge, or warm it up in the microwave for 15-20 seconds if you prefer it a bit warmer with that fresh-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 15-18 g
• Fat: 55-65 g
• Carbohydrates: 300-330 g

Ingredients

For the fruit layer:

• 4 tbsp vegan butter
• 1/2 cup brown sugar
• 1.5 cups strawberries (hulled and sliced 1/4-inch thick)
• 1.5 cups rhubarb (cut into 1/2-inch pieces)

For the cake batter:

• 1/2 cup plant-based milk
• 1 tsp apple cider vinegar (curdles the milk for a vegan buttermilk effect)
• 1/3 cup oil
• 3/4 cup sugar
• 1/3 cup applesauce (I use Mott’s Unsweetened to keep it moist)
• 1 tsp vanilla extract
• 1 orange zest
• 1.75 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg

Step 1: Prepare the Vegan Buttermilk and Make the Wet Ingredients

• 1/2 cup plant-based milk
• 1 tsp apple cider vinegar
• 1/3 cup oil
• 1/3 cup applesauce
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 orange zest

Combine the plant-based milk and apple cider vinegar in a bowl and let it sit for 5 minutes—this curdling process creates a vegan buttermilk that will add tanginess and help the cake rise.

While this sits, whisk together the oil, applesauce, sugar, vanilla extract, and orange zest in another bowl until well combined.

After the milk has curdled, pour it into the wet ingredient mixture and stir to combine.

This two-component approach prevents the vinegar from prematurely reacting with the dry ingredients.

Step 2: Prepare the Dry Ingredients and Heat the Oven

• 1.75 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg

Preheat your oven to 350°F.

While it heats, whisk together the all-purpose flour, baking powder, salt, cinnamon, and ground nutmeg in a separate bowl.

I like to do the dry mix now so I’m not waiting for it while the wet ingredients are ready—this keeps the batter from sitting too long and losing lift.

Set the dry mixture aside until ready to combine.

Step 3: Prepare the Pan Base with Butter and Sugar

• 4 tbsp vegan butter
• 1/2 cup brown sugar

While the oven continues heating, prepare a 9-inch round cake pan or similar size by melting the vegan butter and brushing it evenly across the bottom and sides.

Sprinkle the brown sugar over the butter to create an even, caramelized base layer.

The butter and sugar will create a rich, sticky coating that will become the glossy top of your cake when inverted.

Make sure the sugar is distributed evenly to avoid any burnt spots.

Step 4: Arrange the Fruit in the Prepared Pan

• 1.5 cups strawberries
• 1.5 cups rhubarb

Combine the hulled and sliced strawberries with the rhubarb pieces in a bowl, gently tossing to mix.

Arrange them in an even layer over the butter and brown sugar base, pressing down lightly so the fruit sits in an attractive pattern—this becomes the visible top of the cake after flipping.

The fruit will release juices as it bakes, creating a jammy layer between the caramelized sugar and the cake, so aim for fairly compact arrangement to prevent gaps.

Step 5: Make the Final Batter and Pour Over Fruit

• wet ingredient mixture from Step 1
• dry ingredient mixture from Step 2

Fold the dry ingredient mixture from Step 2 into the wet ingredient mixture from Step 1 using a spatula or wooden spoon, mixing just until the flour is incorporated—don’t overmix, as this will develop gluten and make the cake tough.

I find that a few lumps in the batter actually lead to a more tender crumb in upside-down cakes.

Gently pour and spread the batter evenly over the prepared fruit layer, being careful not to displace the fruit arrangement.

Step 6: Bake and Cool

Bake for 35-40 minutes, until a toothpick inserted into the cake portion comes out clean and the top is lightly golden brown.

Remove from the oven and let cool for exactly 5 minutes—this gives the caramel time to set slightly but keeps it pliable enough to release from the pan cleanly.

Run a thin knife around the edges of the pan to loosen any stuck bits, then invert the cake onto a serving plate in one confident motion, allowing any caramel to flow over the top.

Moist Vegan Strawberry Rhubarb Upside Down Cake

Delicious Moist Vegan Strawberry Rhubarb Upside Down Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 8 slices

Calories 1800 kcal

Ingredients

  

For the fruit layer::

• 4 tbsp vegan butter
• 1/2 cup brown sugar
• 1.5 cups strawberries (hulled and sliced 1/4-inch thick)
• 1.5 cups rhubarb (cut into 1/2-inch pieces)

For the cake batter::

• 1/2 cup plant-based milk
• 1 tsp apple cider vinegar (curdles the milk for a vegan buttermilk effect)
• 1/3 cup oil
• 3/4 cup sugar
• 1/3 cup applesauce (I use Mott's Unsweetened to keep it moist)
• 1 tsp vanilla extract
• 1 orange zest
• 1.75 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg

Instructions

 

• Combine the plant-based milk and apple cider vinegar in a bowl and let it sit for 5 minutes—this curdling process creates a vegan buttermilk that will add tanginess and help the cake rise. While this sits, whisk together the oil, applesauce, sugar, vanilla extract, and orange zest in another bowl until well combined. After the milk has curdled, pour it into the wet ingredient mixture and stir to combine. This two-component approach prevents the vinegar from prematurely reacting with the dry ingredients.
• Preheat your oven to 350°F. While it heats, whisk together the all-purpose flour, baking powder, salt, cinnamon, and ground nutmeg in a separate bowl. I like to do the dry mix now so I'm not waiting for it while the wet ingredients are ready—this keeps the batter from sitting too long and losing lift. Set the dry mixture aside until ready to combine.
• While the oven continues heating, prepare a 9-inch round cake pan or similar size by melting the vegan butter and brushing it evenly across the bottom and sides. Sprinkle the brown sugar over the butter to create an even, caramelized base layer. The butter and sugar will create a rich, sticky coating that will become the glossy top of your cake when inverted. Make sure the sugar is distributed evenly to avoid any burnt spots.
• Combine the hulled and sliced strawberries with the rhubarb pieces in a bowl, gently tossing to mix. Arrange them in an even layer over the butter and brown sugar base, pressing down lightly so the fruit sits in an attractive pattern—this becomes the visible top of the cake after flipping. The fruit will release juices as it bakes, creating a jammy layer between the caramelized sugar and the cake, so aim for fairly compact arrangement to prevent gaps.
• Fold the dry ingredient mixture from Step 2 into the wet ingredient mixture from Step 1 using a spatula or wooden spoon, mixing just until the flour is incorporated—don't overmix, as this will develop gluten and make the cake tough. I find that a few lumps in the batter actually lead to a more tender crumb in upside-down cakes. Gently pour and spread the batter evenly over the prepared fruit layer, being careful not to displace the fruit arrangement.
• Bake for 35-40 minutes, until a toothpick inserted into the cake portion comes out clean and the top is lightly golden brown. Remove from the oven and let cool for exactly 5 minutes—this gives the caramel time to set slightly but keeps it pliable enough to release from the pan cleanly. Run a thin knife around the edges of the pan to loosen any stuck bits, then invert the cake onto a serving plate in one confident motion, allowing any caramel to flow over the top.