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.
Rhubarb Streusel Cake
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)
Notes
If you try my vegan rhubarb streusel cake recipe, please let me know how you liked it!
