This raw vegan strawberry rhubarb layered cake is sweet, tart, rich, crispy, and creamy, totally dreamy! Think layers of rice crispy treats, whipped cream and of course strawberries and rhubarb.
Instead of rice crispy treats, I used my popular buckwheat crispy treats recipe, layered on top of that is cashew cream, and on top of that strawberries and dehydrated rhubarb spritzed with lemon juice, and repeated once more to make a fine layered cake.
Spring time is the best time to make this delicious recipe because rhubarb and strawberries are just coming into season. If you live in a warmer area you may be able to get you hands on some different types of berries. I though about how delicious blueberries, blackberries, and or raspberries would be added to this cake. But in the mid-atlantic, as soon as the other berries come to the farmers market, the rhubarb is gone. Maybe we’ll get lucky this year and have some overlap. Nevertheless strawberries and rhubarb are a classic duo, and never disappoint.
This recipe requires a bit of work, especially if you plan on being extra healthy and sprouting your buckwheat. Once you get the hang of sprouting, it’s extremely easy. You just have to soak, rinse and drain, until you see little tails. Sprouting removes the phytic acid, also known as anti-nutrients, from the grains. Phytic acid makes it harder for your body to absorb nutrients form the grains, so if your up to it, I definitely recommend sprouting.
Preparing Buckwheat Crispy Treats
The buckwheat is sprouted and dried to achieve a super crispy texture and then mixed with a seed or nut butter, sweetener, coconut oil, and vanilla.
You can just soak the buckwheat for 2 hours, rinse, drain and dry; or you can continue to rinse and drain until they sprout little tails. Sprouting buckwheat takes about 1-2 days of rinsing and draining every 6-8 hours or twice a day, and drying the buckwheat can take anywhere from 4-12 hours.
I use a dehydrator but you could also use an oven at it’s lowest temperature with the door cracked open to dry the buckwheat. Times will vary so make sure you don’t dry the buckwheat too long.
Preparing Raw Rhubarb and Strawberries
First thing you want to do is cut the ends off the rhubarb and slice about 1/4 inch thick, mix with a tbsp of lemon juice, lay them out flat on a dehydrator sheet, and dehydrate for about 30 minutes to an hour at 150 degrees. Because of the water content, the rhubarb will not actually heat to 150 degrees, so all you raw foodies can rest assured it will still be raw.
When you dehydrate rhubarb it softens, and the flavor becomes less tart and slightly sweeter with a hint of sour. An oven will also work well, just leave it on the lowest setting with the door cracked, they should be done in 10-20 minutes. The rhubarb doesn’t have to be extremely soft, just a little wilted on the outsides.
Then cut the strawberries long ways into about 3-4 slices, put them in a bowl, mix with a tbsp of lemon juice, and set aside.
Lemon juice helps preserve the fruit, so they don’t brown, aka oxidize.
Start by spreading out half of the buckwheat mixture to the bottom of a 9 inch spring form pan. Then add half of the cashew cream and spread it out evenly across the pan. Next you’ll add half the strawberries and rhubarb. Lastly repeat the layers once more.
Even though this recipe takes some time with all the sprouting, it’s well worth it to indulge in all the textures and flavors. This cake is so healthy I eat it for breakfast rather than dessert. It’s very low on sugar and full of easy to digest protein and fiber.
- 2.5 cups buckwheat; soaked, optionally sprouted, & dried
- 1/4 cup sunflower butter
- 1/4 cup coconut oil
- 1/8 cup coconut nectar
- 1/2 vanilla bean; or 1/2 tsp extract
- 2 cups cashews
- 1 cup water
- 2 tbsp coconut nectar
- 1 tbsp lemon juice
- pinch of sea salt
- 2 cups rhubarb; slice 1/4 inch thick
- 2 cups strawberries; sliced 1/8 inch thick
- 2 tbsp lemon juice
- Soak buckwheat for at least 2 hours, about 6 hours if sprouting. Rinse and drain in strainer, to sprout continue to rinse and drain twice a day until you see little tails, should take about 24 hours.
- Dehydrate buckwheat for 4-12 hours, or until dry, in dehydrator at 115 degrees.
- Add in the rest of the ingredients and mix well.
- Blend cashews until it becomes a fine flour.
- Add in the rest of the ingredients and blend until smooth.
- Slice fruit thinly and mix well with lemon juice to preserve.
- Spread out half the buckwheat mixture into a 9 inch spring form pan.
- Spread out half the cashew cream on top of the buckwheat.
- Spread out half the fruit on top of the cashew cream.
- Repeat once more.
- Freeze for 1.5 hours, or until firm.
- Refrigerate for the remainder of the cake's life.
- Cake lasts in fridge, completely covered and air tight, for about 5-7 days.
- To be safe, take a knife and separate the cake from the pan before releasing the spring form to prevent the cake from sticking and breaking.