Rhubarb Streusel Cake
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PREP TIME 25 mins
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COOK TIME 35 - 40 mins
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TOTAL TIME 2 hrs 20 mins
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YIELDS 6-8 servings
Ingredients
Cake Base
- 250 ml (1 cup) almond milk
- 60 ml (1/4 cup) maple syrup
- 60 grams (1/4 cup) Ostro Organics Coconut Oil
- 20 grams fresh yeast, 1/2 of a cube or 2 teaspoons dry yeast
- 525 to 600 grams (3 1/2 to 4 cups) light spelt flour
- 1/2 teaspoon vanilla powder
- 1 cardamom pod, ground
- 1/4 teaspoon sea salt
Rhubarb Topping
- 500 grams (3 cups) rhubarb, chopped (around 6 stalks)
- 3 tbsp Lemon Juice
- 1 tbsp maple syrup
Vegan Streusel
- 150 grams (1 cup) light spelt flour
- 100 grams (1/2 cup) coconut sugar
- 60 grams (1/4 cup) Ostro Organics Coconut Oil
- 1 tbsp almond milk
- 1/2 tsp pure vanilla extract
- Pinch sea salt
Instructions
Cake Base
- Place the milk, maple syrup, and coconut oil to a small saucepan and heat on low until the coconut oil is melted and the mixture is just warm to the touch.
- Pour this mixture into a large mixing bowl and sprinkle the yeast over it. Let this sit for 15 minutes, or until it is bubbling or foaming, before adding the remaining ingredients.
- Add 1 cup of flour, along with the vanilla, salt, and cardamom to the mixing bowl and stir to combine. Stir in another 1 cup of flour, then start adding in 1/2 cup increments and the other ingredients.
- Once it becomes too difficult to stir, generously flour your countertop and turn the dough out to knead it. Knead for about 10 minutes, adding more flour as necessary, until a smooth, soft dough forms.
- Grease a large mixing bowl and place the finished dough in it to rise. Cover the bowl with a tea towel and place it in a warm place. Until the dough has doubled in size. This may take up to an hour.
- Preheat your oven to 180C / 350F and line a large baking sheet with parchment paper. You can also use two small baking sheets! Gently punch the dough down and then place it onto the prepared baking sheet. (Or sheets)
- Use your hands to press the dough into the pan, going from the center to the edges, until it reached the same thickness throughout. Again, cover with a tea towel to let the dough rise slightly. Now cut the rhubarb and prepare the streusel.
- Add the rhubarb in an even layer over the cake, then top with the streusel. Bake for 35-40 minutes, or until the edges of the cake are golden. Remove from the oven and let it cool before serving. Serve with coconut whipped cream and strawberries.
Rhubarb Topping
- Coarsely chop the rhubarb and place in a bowl with lemon juice and maple syrup. Use a wooden spoon to coat the fruit, then add it to the cake.
Vegan Streusel
- Add all of the ingredients to a bowl and use your hands to squeeze the ingredients together until a crumbly mixture forms. Sprinkle the finished streusel over the rhubarb on the cake in an even layer.
Joanne's Tip:
Make sure the rhubarb and the streusel are well spread into the corners of the baking sheet.
Description
This Rhubarb Streusel cake is a healthy twist on the Austrian classic, as it is vegan and can also be made gluten free. Made with coconut oil and sugar and a soft spelt base. It’s essentially bread and a vegetable and therefore totally acceptable for breakfast.
This is a yeasted recipe, with a sweet cake base and a rhubarb crumble topping. Streusel is just sugar, fat, and flour mixed into a crumbly blend, the same thing you’d use to top a rhubarb or strawberry crisp. In this case it’s coconut sugar, Coconut Oil, and spelt flour. I haven’t used any oats in this recipe.
We love serving this Streusel with fresh strawberries and whipped coconut cream.
