Vegan strawberry rhubarb layer cake

Did you hear the news? Apparently, in all four million square miles of the United States of America, it is now legal to marry whoever the hell you want, thanks to a narrowly-won Supreme Court decision that decided “You know it is actually unconstitutional to ban same-sex marriage. Sorry about that.”

“That” being years of discrimination and oppression, but whatever, I guess. ‘Murica.

On that historic day, I was lazing around, baking cake and watching the internet explode with rainbows and unicorns as gay and lesbian couples realized everywhere that, alas, they no longer had an excuse not to get married. Uh oh. 

Being too young to even think about getting married, this decision doesn’t directly affect any of my friends or I...but it is nice to know your options are open. And I mean, come on. Unless you have a heart like a cold, shriveled piece of rotten meatloaf, it’s impossible not to feel all warm and fuzzy when the media is filled with expressions of love and joy like this.

Arrived at the foot of our driveway this morning. source

Of course, the comments sections (never read the comment section) are inevitably filled with hateful comments like—and I quote, right from Facebook, referring to the above photo posted by the New York Times—“this is sick”, “disgusting...yuckkkkk!”, “shame to the world because God will judge us harshly”, etc. etc...to which I can only say, don’t knock it ‘til you’ve tried it. Gay marriage, that is.

These sorts of remarks, made by tax-paying, voting citizens of our country, are proof of what challenges lie ahead for the LGBTQ-rights movement. The legal changes have been made. But one could argue changing attitudes is even more difficult than changing laws. If we could flip a switch and change the idiotic, homophobic opinions of many Americans in an instant, we would certainly do it—but that is not possible, and we are left to fight the uphill battle of changing society. See also: the ongoing battles against racism and misogyny, which still claim careers and friendships and even lives in our society.

As an ally, it is hard to know what my role is in the fight. But by supporting our LGBTQ friends and keeping open minds and not hesitating to engage in conversations with skeptics of the movement, I know that I—and other allies of the community—can make a difference.

Because fuck yeah, equality.

The White House just got 100 times more fabulous. source

*wipes away tears* Okay so let’s talk about cake.

Sadly, I don’t have a rainbow cake for you today. I really wanted to make a rainbow cake. Really really really really really wanted to make a rainbow cake. With natural colors and flavorings and lots of frosting and shit and two little brides made of modeling chocolate on top. It would have been fantabulous.

But all I have is this lame-ass strawberry rhubarb cake.

Aw shit, June.

Okay, maybe it isn’t exactly lame-ass. It’s pretty great. The base is a strawberry upside-down cake of sorts, very tender (okay) and delicious, with rhubarb jam filling and lemon frosting holding it all together. This cake is definitely worthy of your fresh strawberries.

Plus, it uses the same rhubarb jam I stuffed French toast several posts ago. That is one solidly awesome recipe.

All right, I’m done talking. Here’s the recipe.

__________

Vegan strawberry rhubarb layer cake

Adapted from this cake and this jam recipe

Makes one double-layer 6-inch cake, plus extra jam

___________

Strawberry cake

Ingredients

180 grams • all-purpose flour • 1 ½ cups plus 1 tablespoon

7 grams • baking powder • 1 ½ teaspoons

2 grams • salt • ¼ teaspoon

112 grams • coconut oil, softened • ½ cup

188 grams • granulated sugar • ¾ cup plus 2 tablespoons

110 grams • silken tofu, blended until smooth • ½ cup

4 grams • vanilla extract • 1 teaspoon

122 grams • nondairy milk • ½ cup

2 grams • lemon zest • 1 tablespoon

300 grams • strawberries, chopped • 2 cups

Directions

Preheat oven to 350 degrees F. Grease two 6-inch round baking pans and line the bottoms with parchment. Grease the parchment paper as well.

Whisk together 172 grams • 1 1/2 cups all-purpose flour, baking powder, and salt. Place coconut oil and sugar in the bowl of an electric stand mixer and cream until fluffy. Add tofu and beat until combined. Add vanilla and beat to combine. With mixer on low speed, alternately add flour mixture and milk, beating for a few seconds to combine after each addition. Fold in lemon zest.

In a small bowl, toss strawberries with 7 grams • 1 tablespoon all-purpose flour. Place strawberries in each baking pan, completely covering the bottom. Pour batter on top, dividing equally between pans. Bake for 22 to 25 minutes, until a toothpick inserted comes out clean. Let cool for 30 minutes before transferring to wire racks to cool completely. 

__________

Rhubarb jam

Ingredients

170 grams • rhubarb, cut into small chunks • 6 ounces

50 grams • granulated sugar • ¼ cup

2 grams • vanilla extract • ½ teaspoon

5 grams • lemon juice • 1 teaspoon

Pinch cinnamon

Directions

Combine all ingredients in a medium saucepan. Cook over medium heat until the sugar melts and the rhubarb releases some of its juices. Bring to a boil, then lower heat and simmer for 10 to 15 minutes, until the most of the rhubarb disintegrates and a significant amount of water boils off. Chill completely before using; the jam will thicken as it cools.

__________

Lemon buttercream

Ingredients

168 grams • coconut oil, softened • ¾ cup

2 grams • lemon zest, finely chopped • 1 tablespoon

240 grams • powdered sugar • 2 cups

4 grams • vanilla extract • 1 teaspoon

Pinch salt

30 grams • coconut milk, full fat • 2 tablespoons

Directions

Place coconut oil and lemon zest in the bowl of an electric stand mixer; beat until smooth. With mixer on low speed, spoon in powdered sugar and mix until combined. Add vanilla and salt and combine. Pour in coconut milk and whip until light and fluffy.  

                                                   

___________

Assembly

Ingredients

Strawberry cake

Rhubarb jam

Lemon frosting

Directions

Place strawberry cake on a work surface. Add frosting to a piping bag fitted with a large round tip. Pipe a ring of frosting around one of the cake layers; fill the center with rhubarb jam. Gently place the other layer on top and frost the entire cake with lemon frosting. Pipe another ring of frosting on top if you wish.

__________

Notice the fruit bowl lurking ominously in the background.