Vegan Strawberry Rhubarb Coffee Cake

by Jill Dalton

Vegan Strawberry Rhubarb Coffee Cake

Jill Dalton
Indulge your taste buds with this step-by-step tutorial on creating a heavenly Plant-Based Strawberry Rhubarb Coffee Cake. This recipe combines the sweetness of ripe strawberries and the tangy kick of rhubarb, resulting in a luscious topping that perfectly complements the moist and flavorful coffee cake. Whether you're an experienced baker or new to the world of plant-based treats, this easy-to-follow recipe will guide you towards a scrumptious creation that's both wholesome and indulgent. Elevate your baking game and treat yourself to a slice of pure bliss!
4.20 from 10 votes
Servings 12
Prep 15 minutes
Cook 50 minutes
Total 1 hour 5 minutes

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Crumble Topping


  • Preheat oven to 350°F.


  • Blend the dates, water and lemon juice in a blender until dates are pulverized.
  • Pour into a saucepan with the rhubarb and strawberries and cook for about 10 minutes on medium until rhubarb is soft.

Crumble Topping

  • Add crumble topping ingredients to a blender and pulse until it is a consistant crumbly texture.


  • Lightly blend the rolled oats in a blender until it turns into flour.
  • Add the oat flour, almond flour, flax meal, baking powder and baking soda to a mixing bowl and whisk to mix.
  • Add the dates almond milk and vanilla to a blender and blend until the dates are pulverized.
  • Pour blended mixture into the bowl with the dry ingredients and stir until well mixed.
  • Pour cake batter into a parchment lined springform pan and lightly smooth the surface.
  • Spoon the strawberry/ rhubarb mixture onto the surface of the cake.
  • Sprinkle the crumble topping over the entire surface.
  • Bake for 50 minutes.
  • Will keep in an airtight container in the fridge for up to a week.
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Nutrition info

Calories: 251kcalCarbohydrates: 37gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 103mgPotassium: 350mgFiber: 6gSugar: 21gVitamin A: 169IUVitamin C: 11mgCalcium: 141mgIron: 2mg

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Carla August 14, 2023 - 8:22 am

This looks delicious! I can’t have nuts or seeds. Do you have a substitution suggestion for the almond flour?

Jill Dalton August 19, 2023 - 10:12 am

Unfortunately, I don’t

Ilona August 16, 2023 - 11:36 am

Jill is it ok to use raspberries instead of strawberries? Or what other alternative would you recommend?

Jill Dalton August 19, 2023 - 10:09 am

I think raspberries would work but the topping will be a bit more tart of course.

Annemarie Danieu August 21, 2023 - 1:29 pm

Can I use any other pan other than a springform pan? I have every other pan but that one. 🥴

Jill Dalton August 22, 2023 - 9:00 am

You can use whatever pan you have but just line it with parchment so it doesn’t stick.

Juan Sánchez-Villalobos Ramírez September 23, 2023 - 10:24 am

couldn’t get rhubarb here…. so done it all as exact apart… and used tart apple as sub…. in oven now… I take it your temps are not based on fan oven but conventional??


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