A small departure from pie, this coffee cake is a perfect accompaniment to a brunch. For one, it’s a coffee cake – so it’s cinnamon-y and great with coffee. Plus it’s got a mouth-watering balance of sweet vanilla and the tart rhubarb. The rhubarb offers small juicy bursts of tartness in contrast to the soft, moist cake.
Vanilla Rhubarb Coffee Cake [Vegan]
- 1/4 cup brown sugar
- 2 tablespoon flour
- 2 tablespoon oats
- 1/4 teaspoon salt
- 2 tablespoons vegan margarine (cold)
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1/3 cup coconut oil, melted (canola works too!)
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 1/2 tablespoon egg replacer plus 2 tablespoons warm water, mixed well
- 2 cups chopped rhubarb (thin slices), use the red pieces over the green parts of the stalk for this recipe as they tend to be sweeter and less bitter
- Preheat the oven to 350°F.
- Combine the flour, baking soda, salt and cinnamon in a large bowl and mix well.
- Measure the almond milk into a liquid measuring cup. Add the apple cider vinegar and whisk furiously until the mixture becomes frothy. Set aside. The vinegar helps to create a buttermilk flavor.
- In a small bowl whisk the oil, sugar, vanilla and the egg replacer mixture. Add the almond milk. Mix until combined.
- Add the wet mixture to the dry ingredients. Stir until just combined.
- Add the rhubarb pieces and use a sweeping motion with your spatula to gently mix them in. This is called folding. Visualize folding the batter around the pieces of rhubarb.
- Pour the batter into an 8-inch greased cake pan and set aside while you prepare the crumb topping.
- Mix the brown sugar, flour, oats and salt in a small bowl. Use a pastry cutter or clean hands (my recommendation) to mix the margarine into the sugar mixture. Remember that the margarine should be cold! Mix until you have little pieces of margarine covered in sugar, oat and flour. Sprinkle on top of the batter.
- Bake for 30-35 minutes. The crumb topping should be browned and crisp looking and the cake should be golden.