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Vegan Rhubarb Coconut Crumble Cake

Course Dessert
Cuisine German
Keyword baking, cake, crumble cake, vegan
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 1 cake
Author Velvet & Vinegar

Ingredients

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

filling

  • 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

Instructions

  • 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.