This blog post also is available in German.
Today’s recipe kills two birds with one stone! Whereby the rumour shall not arise that we vegans kill birds, so this must not be taken literally. What this means is that the crumble cake I created for you today has two grandiose qualities, which I will tell you right away. It is suitable for beginners and perfect for the recycling of leftovers!
Are you still a little skeptical? Then let me describe it briefly in detail.
Crumble is super easy
The above sentence actually already explains it. There’s practically nothing you can do wrong with a crumble cake and it’s super easy to veganize. One of the easiest and quickest to prepare cakes. Countless variations are possible with the most different fruits depending on the season.
Whether you’re just stretching out your feelers in the baking world or you’ve recently started living vegan and don’t have as much experience, this crumble cake is perfect for you. I can also highly recommend it to those of you who simply want to bake something without animal ingredients or have vegan friends/relatives who announced their visit.
Residues/supplies to use up? Bake a crumble cake
His uncomplicated way makes the crumble cake the perfect dessert for using up leftovers.
You still have some dry cookies in the tin? Fruits in the freezer or vegetable compartment that should soon be used up? A fancy ingredient has been in your pantry for ages and you never needed it? Or from the last baking afternoon there are still small amounts of ground nuts, flour or other baking ingredients left for which you can’t find any other use? Don’t throw them away! You can use all these ingredients for crumble cakes! For me, for example, it was a minimal residue of coconut flour that I wanted to use up for a long time and the rest of the vegan butter from the Easter brunch. And unhappy that there was a little more room in the freezer again after I took out the rhubarb, I wasn’t either.
Just get creative and adjust my recipe to your taste, to suit what you have at home. If you have little experience with baking, I recommend that you stick to the recipe the first time you try it and become more experimental the next time. Otherwise:
- Fruit can be exchanged one to one. The juicier a fruit is, the less extra liquid you need, or the more oatmeal you need to soKâk up the liquid.
- This recipe contains coconut flour, which has the property of absorbing liquids. You can replace the coconut flour with regular flour, but you may need less vegetable milk.
- You can easily exchange the flour or at least a part of it for ground biscuits or nuts.
But now I don’t want to keep the delicious recipe from you! The crumble cake with rhubarb and coconut was very well received by everyone who tried it! If that’s not a reason for baking!
I’m always immensely happy about feedback, even negative ones. If you’ve tested the cake (or any other recipe from me), then leave me a comment or share your result on Instagram and tag me on your picture. So, enough chatter here comes the recipe.
Read you soon
By the way, picture number three was the first version. As I loved the pic I wanted to share it as well.
Vegan Rhubarb Coconut Crumble Cake
crust & crumbles
- 170 g whole wheat flour organic
- 30 g coconut flour organic
- 75 g xylitol organic
- 100 g vegan butter cold, organic
- 4 tbsp plantbsed milk organic
- 1 tbsp coconut oil organic
- 500 g frozen rhubarb organic
- a little bit water
- 1 tbsp xylitol organic
- 1 tsp vanilla extract
- 2 tbsp grated coconut organic
- 2 tbsp oatmeal organic
- 3-4 tbsp rhubarb cooking water
- 1 tsp raspberry powder optional
Mix flour, coconut flour, xylitol and butter in a bowl by hand until the mixture is crumbly. If your butter is not salty, add a pinch of salt.
Place 75g of the mixture in a separate bowl and refrigerate. These are the crumbs for later.
Add vegetable milk to the rest of the dough and mix to a dough. Put the dough in the fridge for about 30 minutes.
Preheat oven to 180 Celsius.
Melt the coconut oil in a pan and grease the tray with it. Remove the dough from the fridge and form a cake crust (directly in the tray). I first formed the edge, pressed it down nicely and then the base. Place the formed crust in the fridge for another 10 minutes.
Put the frozen rhubarb in a pan, cover the bottom of the pan lightly with water and simmer covered for about 10-15 minutes at medium heat until the rhubarb is soft enough.
Pierce the bottom of the cake with a fork and bake the crust on the lowest rack for 10 minutes.
Sieve the cooked rhubarb and collect the cooking liquid. Mix rhubarb pieces with grated coconut, xylitol, vanilla extract and oat flakes. Add 3 to 4 tablespoons rhubarb boiling water if it is too dry. The mixture should be puree-like. If you want a pink/pink colour, add raspberry powder.
Take the cake out of the oven, pour in the rhubarb filling, smooth it down and sprinkle the crumbles over it. If they are too dry, add a tablespoon of rhubarb boiling water so that you can form nice crumbles.
Put the cake back in the oven. Bake for 15 minutes on the lowest rack. Bake for another 10 minutes on the middle rack.