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

Gluten Free Rhubarb Cake with strawberries and streusel


  • Author: Jamie
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 12 1x
  • Diet: Gluten Free

Description

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


Ingredients

Scale

Wet ingredients:

  • ½ cup coconut butter, melted but not hot
  • ¾ cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup full fat coconut milk

Dry Ingredients:

Strawberry and rhubarb:

  • 2 ½ cups thinly sliced fresh rhubarb
  • 1 cup fresh strawberries, chopped coarsely

Streusel topping:

  • ⅔ cup cassava flour (or gluten-free 1-to-1 flour)
  • ⅔ cup coconut sugar
  • 1/4 cup melted coconut butter
  • ½ 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.

  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: Paleo Baking

Keywords: paleo coffee cake, almond flour coffee cake