Name: Rhubarb Streusel Cake
Prep time: 10 min
Cook time: 35 min
Ingredients: 300 g Rhubarb (cut in pieces); 20 g Sugar or Erythritol (any kind of granulated sweetener should work); 100 ml Oil (any kind of neutral oil should work, if using coconut, melt first); 100 ml Sparkling Water; 70 ml Milk Substitute (Soy, Almond, Oat...); 1 tsp Apple Cider Vinegar; 1 tsp Vanilla Extract; 130 g Sugar or Erythritol (any kind of granulated sweetener should work); 120 g Spelt Flour; 80 g Whole Wheat Flour; 2 tsp Baking Powder; 1/4 tsp Salt; 60 g Spelt Flour; 30 g Coconut Oil or Vegan Margarine; 20 g Sugar or Erythritol (any kind of granulated sweetener should work); 1 Pinch Salt

Vegan Rhubarb Streusel Cake

· Vegan, Sugar Free ·

May, 25, 2020

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I love rhubarb and if you’re anything like me, you’ll love this vegan rhubarb streusel cake recipe!

I’ve made it 5 times this rhubarb season alone and it’s always been a success. Even the two times it really wasn’t and I forgot to add the sugar! 😀

But, I’ve learned two things from my failures:
1. you can add the sugar while the rest of the dough is already in the pan
2. you can leave out the sugar entirely as long as you put sugar in the streusel and smother it in icing

But for maximum effect, DON’T FORGET TO ADD THE SWEETENER!

This recipe is, of course,

Vegan

Dairy Free

Egg Free

Sugar Free (if you want!)

I usually make it with erythritol and stevia and only add a little bit of “real” sugar to the streusel. That way the first thing your tastebuds notice is the taste of sugar and coconut oil, the crunchy – crumbly texture of the streusel, followed by the tart rhubarb and moist, fluffy cake.

So far all my non-vegan friends and family were surprised it’s both vegan AND (almost) sugar-free because it really doesn’t taste healthy at all (in a good way)!

Perfect for Picknicks, garden parties, afternoon tea, or any other kind of springtime activity that requires cake.

Print Recipe

Rhubarb Streusel Cake

Vegan, Sugar free

Prep Time10 mins

Cook Time35 mins

Course: Dessert, Snack

Cuisine: Austrian

Keyword: baked goods, cake, dairy free, egg free, healthy, rhubarb, sugar free, vegan

Servings: 12 Slices

Ingredients

Rhubarb

300 g Rhubarb cut in pieces
20 g Sugar or Erythritol any kind of granulated sweetener should work

Wet Ingredients

100 ml Oil any kind of neutral oil should work, if using coconut, melt first
100 ml Sparkling Water
70 ml Milk Substitute Soy, Almond, Oat…
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
130 g Sugar or Erythritol any kind of granulated sweetener should work

Dry Ingredients

120 g Spelt Flour
80 g Whole Wheat Flour
2 tsp Baking Powder
1/4 tsp Salt

Streusel

60 g Spelt Flour
30 g Coconut Oil or Vegan Margarine
20 g Sugar or Erythritol any kind of granulated sweetener should work
1 Pinch Salt

Instructions

Preparations

Preheat oven to 180°C / 350° Fahrenheit
Line a 30cm x 20 cm (12 in x 8 in) baking pan with baking paper or generously grease pan to avoid sticking
Cut the rhubarb in 2 cm / 3/4 inch pieces and coat with the sugar or sweetener of choice

Cake Batter

Combine all dry ingredients in a bowl
Combine all wet ingredients in a seperate bowl
Mix dry and wet ingredients until no dry spots or clumps remain
Put the batter into your lined baking pan and spread to the edges with a spoon or spatula
Evenly distribute rhubarb on top of the batter

Streusel

Combine all ingredients and pulse with a food processor until small clumps form
Sprinkle streusel on cake

Baking

Bake for around 35 – 40 minutes until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean (apart from the odd crumb)