Vegan Strawberry Rhubarb Coffee Cake

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 50

Servings:

Calories: 251kcal

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!

Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership

Equipment

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.

Scan To Watch The Video!

Nutrition