German vegan rhubarb crumble cake, gluten-free
This vegan and gluten-free version of a German rhubarb cake will definitely become a classic! The traditional wheat flour is replaced with oat and almond flour for a more nutritious dessert.
Ingredients
Cake Layer
- 100 g raw cane or date sugar
- 100 g vegan butter
- 150 g oat flour*
- 100 g almonds finely ground
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 125 ml plant milk
- 300 g fresh rhubarb in 1 inch pieces
Vegan Crumble
- 50 g oat flour
- 50 g almonds finely ground
- 50 g vegan butter
- 50 g sugar cane or dates
Instructions
- Preheat the oven to 350F (180C). With a handmixer, whip the sugar and butter together. Add the rest of the batter ingredients and mix until well combined. Transfer to a 20-cm springform and smooth the top with a spatula.
- Add the rhubarb and press gently.
- With your hands or the mixer, combine the crumble ingredients until the texture ressembles wet sand. Spread evenly over the rhubarb.
- Bake in the preheated oven for around 50 minutes. If using wheat flour, the baking time might be shorter. The cake is ready when a toothpick inserted in the middle comes out clean.
Video
Notes
- To make oat flour, simply process oats in the blender until you obtain a fine powder.
- This version baked in a 20-cm mould will stay quite juicy. If you prefer drier cakes, use a moul up to 26 cm big, but note that it will be quite thin since this flour mix won't rise as much as wheat or spelt).
Nutrition
Calories: 401kcalCarbohydrates: 42gProtein: 8gFat: 24gSaturated Fat: 4gSodium: 186mgPotassium: 352mgFiber: 5gSugar: 20gVitamin A: 787IUVitamin C: 3mgCalcium: 144mgIron: 2mg
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