Recipe for German Rhubarb Cake with Streusel ( Vegan & Gluten-free)


This easy recipe for Rhubarb Cake is a vegan and gluten-free version of a traditional German rhubarb streusel cake that uses oat and almond flour in both batter and streusel topping. Refined sugar-free as well.

overhead shot of vegan glutenfree rhubarb coffee cake with streusel topping

This easy recipe for German Rhubarb Cake is refined sugar-free, gluten-free and vegan! 

So excited to share this vegan recipe for my German Rhubarb Cake with you guys today! A healthy gluten-free and vegan spin on traditional German cake recipe! Rhubarb season is finally in full swing here in Canada and I cannot wait to make all my favorite rhubarb recipes

This easy rhubarb cake is the kind of cake that takes minutes to make and that is perfect for breakfast or a sweet afternoon treat. It is made with a mix of oat flour and ground almonds, making it super moist AND gluten-free. I love the texture, it’s so so wholesome with wonderful juicy tart bursts in the middle, thanks to the chopped rhubarb.

overhead shot of a cut vegan German Rhubarb Cake with Almond Streusel Topping on a white cake platter

Baking gluten-free cakes with oat flour: 

I love baking with oat flour as it behaves so much like wheat flour. It lends soft and fluffy texture to cakes and quick bread and comes with a mild flavor, slightly nutty. Especially delicious when paired with tangy rhubarb. 

The absence of gluten definitely makes a difference in a cake so this cake is not super light and airy in texture. It is more similar to cakes baked with spelt or whole wheat flour than to refined wheat flour. 

You can make oat flour from whole rolled oats at home. You just need a good blender, coffee or spice grinder or food processor.

If you’re not extremely sensitive to gluten, any oat flour will do for this recipe. If you have celiac disease it’s important to look for gluten-free certification—you’ll see it displayed prominently on the package.

 

a slice of vegan glutenfree rhubarb cake on a small cake plate dusted with icing sugar

What can I use instead of oat flour? 

You could make this recipe for vegan rhubarb cake with whole wheat flour or spelt flour if you don’t mind gluten and don’t feel like grinding oats.  Wheat flour of course works as well. The baking time might be shorter so check after 35 minutes. 

Vegan Rhubarb Cake with Streusel Topping on a white plate

Tips for making this recipe for rhubarb cake: 

  • To make oat flour, simply process oats in the blender until you obtain a fine powder.
  • Xanthan gum is an optional addition, but it will help your cake hold together a little better and not crumble
  • This version baked in a 20-cm springform pan will stay quite juicy and moist for days. 
  • Instead of coconut sugar, you can use brown sugar or date sugar to keep it refined sugar-free.
  • For a lighter texture, use whole wheat flour instead of oat flour.

More rhubarb recipes you will love: 

Did you make and love this gluten-free vegan recipe for rhubarb cake? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Vegan Rhubarb Crumble Cake

This easy recipe for Rhubarb Cake is a vegan and gluten-free version of a traditional German rhubarb streusel cake that uses oat and almond flour in both batter and streusel topping. Refined sugar-free as well.

Course Dessert
Cuisine German
Keyword rhubarb cake with streusel, rhubarb coffee cake, vegan rhubarb cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9
Calories 300 kcal

Ingredients

Cake BAtter

  • 100 g coconut sugar
  • 100 g vegan butter
  • 150 g oat flour mixed with 1 tsp xanthan gum
  • 100 g ground almonds or hazelnuts
  • 1 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 tsp baking powder
  • 125 ml coconut milk or almond milk

Topping

  • 300 g Rhubarb, chopped cut into in 1 inch pieces

Streusel

  • 50 g oat flour
  • 50 g ground almonds
  • 5 tbsp almonds, chopped
  • 50 g vegan butter or margerine
  • 50 g sugar cane or dates

Instructions

  1. Preheat the oven to 350F (180C). With a hand mixer, cream the sugar and butter. Add the rest of the ingredients for the batter and mix until well combined. Transfer batter to a buttered 20-cm springform pan and smooth the top with a spatula.
  2. Add the chopped rhubarb and press gently.
  3. In your mixer, combine crumble ingredients until the texture resembles wet sand. Spread evenly over the rhubarb.
  4. Bake the cake in the preheated oven for around 50 minutes. If using wheat flour, the baking time might be a tad shorter. Test for doneness by inserting a toothpick. Enjoy

Recipe Notes

  • To make oat flour, simply process oats in the blender until you obtain a fine powder.
  • Xanthan gum is an optional addition, but it will help your cake hold together a little better and not crumble
  • This version baked in a 20-cm springform pan will stay quite juicy and moist for days. 
  • Instead of coconut sugar, you can use brown sugar or date sugar to keep it refined sugar-free.
  • For a lighter texture, use whole wheat flour instead of oat flour.


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