Go Back
Vegan Rhubarb Cake with Streusel Topping on a white plate

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


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


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


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


  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.