Vegan Rhubarb Crumble Cake

Recipe for a super fluffy vegan Rhubarb Crumble Cake - all dairy-free and egg-free. The cake consists of a simple one-bowl vanilla batter, soft rhubarb pieces and perfectly browned crumble / streusel.

Course Dessert

Cuisine Vegan

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 278kcal

Author Elephantastic Vegan

Ingredients

Ingredients for the vanilla batter

1 1/3 cup all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon coconut oil , liquid
1/2 teaspoon coconut vinegar
1/4 teaspoon vanilla extract
3/4 cup lukewarm water

Ingredients for the streusel

1/4 cup cold vegan butter (EarthBalance, Alsan,...)
2/3 cup all-purpose flour
1/4 cup white sugar

Ingredients for the rhubarb pieces

3 stalks rhubarb
1 teaspoon white sugar

US Customary - Metric

Instructions

For the RHUBARB: Wash, peel and cut the rhubarb stalks in pieces. Put them in a bowl, and sprinkle them with 1 teaspoon of white sugar or your preferred granulated sweetener. Let them sit for about 20 minutes.
For the simple one-bowl VANILLA BATTER: Preheat the oven to 360°F/180°C. Place all the dry ingredients for the cake base in a mixing bowl and combine, add the wet ingredients and whisk until it's a smooth batter.
For the STREUSEL: Put the cold butter, all-purpose flour and sugar in a bowl, mix and knead with your hands until crumbly.
ASSEMBLE and BAKE: Oil the baking pan lightly and pour in the cake batter. Drain the rhubarb and spread the pieces evenly onto the cake better. Sprinkle the crumble on top. Bake it in the oven for about about 25 minutes. When the crumble is nice and golden, your cake is ready.

Notes

My baking pan for this cake was 10x8" / 26x20cm.

Nutrition