Print

Gluten Free Rhubarb Cake with strawberries

A zoomed in view of the corner of a piece of gluten free rhubarb cake to show the layers and crisp topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

A delicious paleo and gluten-free coffee cake with fresh strawberries and rhubarb!

Ingredients

Units Scale

Wet ingredients:

  • 1/2 cup coconut butter, melted but not hot
  • 3/4 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup full fat coconut milk

Dry Ingredients:

Strawberry and rhubarb:

  • 2 1/2 cups thinly sliced fresh rhubarb
  • 1 cup fresh strawberries, chopped coarsely

Streusel topping:

  • 2/3 cup cassava flour (or gluten-free 1-to-1 flour)
  • 2/3 cup coconut sugar
  • 1/4 cup melted coconut butter
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350 deg F and grease a 9 x 13” glass baking dish with coconut oil. Add wet ingredients to a large mixing bowl. Mix thoroughly with a whisk.
  2. In a separate bowl, add dry ingredients and mix well. Add the dry ingredient mixture to the bowl of wet ingredients in 1/2 cup increments, mixing as you go.
  3. Pour the batter into the baking pan. Evenly distribute the rhubarb slices and strawberries across the top.
  4. In a clean mixing bowl, add all ingredients for streusel topping and mix well with a fork. Sprinkle the topping evenly over the strawberries and rhubarb.
  5. Bake for 35-40 minutes or until the topping is lightly crisp and a toothpick inserted into the center comes out clean. Allow to cool and enjoy!

Notes

Variations:

  • Coconut sugar can be replaced with any granulated sugar.
  • Cassava flour can be replaced with gluten-free 1-to-1 flour in equal amount.
  • Replace the strawberry and rhubarb layer with other berries or fruits. We like plums, peaches, and blackberries!
  • Coconut milk can be replaced with ½ cup milk and ½ cup yogurt or sour cream.

Storage: Store this coffee cake in an airtight container in the refrigerator for up to 5 days. Or cut into individual servings and freeze in an airtight container for up to 6 months.

Find it online: https://vibrantlygfree.com/strawberry-rhubarb-coffee-cake/