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Vegan Strawberry Rhubarb Coffee Cake
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!
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Ingredients
Cake
- 1 ½ cups rolled oats
- 1 ½ cups almond flour
- 2 tbsp flax meal
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ cups deglet dates, or medjool dates
- 2 cups soy milk, unsweetened, or plant based milk of choice
- 1 tsp vanilla extract
Topping
- 1 cup rhubarb, chopped
- 1 cup strawberries, quartered
- ¾ cup deglet dates, or medjool
- ½ cup water
- 1 tbsp lemon juice
Crumble Topping
- 3 deglet dates, or medjool
- ¼ cup organic rolled oats
- ¼ cup almond flour
Instructions
- Preheat oven to 350°F.
Topping
- 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.
Cake
- 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
7 comments
This looks delicious! I can’t have nuts or seeds. Do you have a substitution suggestion for the almond flour?
Unfortunately, I don’t
Jill is it ok to use raspberries instead of strawberries? Or what other alternative would you recommend?
I think raspberries would work but the topping will be a bit more tart of course.
Can I use any other pan other than a springform pan? I have every other pan but that one. 🥴
You can use whatever pan you have but just line it with parchment so it doesn’t stick.
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??
cheers