Are you looking for an easy strawberry rhubarb coffee cake recipe that’s dairy-free? If so, this might be just what you need.
Recently one of our daughters was diagnosed with a severe intolerance to milk protein. She’s also supposed to avoid nuts that come from trees for now. So for the past twelve weeks we’ve been vigilant about checking all the labels on all the food we buy. As always, we’re trying to make more of our meals from scratch.
I’ve been baking at home for a long time, and we have a whole binder full of “family-approved” favorite recipes. Now my task is to go through all of these recipes to change them up and remove the dairy. No milk, no butter, no sour cream, no margarine.
Depending on the original recipe, I’m replacing dairy ingredients with the following:
- coconut milk
- oatmeal milk
- coconut oil
- canola oil (may try grapeseed oil too)
- crushed flax seeds
This dairy-free strawberry rhubarb coffee cake recipe evolved with some trial and error. It uses oat milk instead of regular milk.
Baking with oat milk works well in our recipes because we love that oat flavor. However, oat milk is also denser than the 1% dairy milk I normally use. So I add a little oil to lighten it up.
Dairy-Free Strawberry Rhubarb Coffee Cake Recipe
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup packed brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup oat milk with 1 tbsp vinegar mixed in
- 1/2 cup canola oil (you could use coconut oil - need 1/2 cup liquid oil, NOT solid coconut oil)
- 1 cup finely chopped fresh strawberries
- 1 cup finely diced rhubarb
- CRUMBLE TOPPING INGREDIENTS
- 1/2 tsp cinnamon
- 4 tbsps brown sugar
- Set oven temp to 350 degrees Fahrenheit.
- Grease an 8 x 8 cake pan.
- Combine all the dry ingredients (the first five) in a large bowl.
- Make a well in the middle.
- Combine wet ingredients (egg, oatmeal + vinegar, oat milk, and canola oil) in a medium bowl.
- Pour the wet ingredients into the well in the dry ingredients bowl.
- Add the strawberries and rhubarb.
- Mix in the fruit gently, otherwise, you'll end up with pink coffee cake!
- Stir until just moistened.
- Scrape into the cake pan with a spatula.
- In a small bowl, combine the topping ingredients.
- Sprinkle over the coffee cake.
- Pop it in the oven.
- Check after 30 minutes to ensure the center is set. (I just stick a butter knife in the middle).
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 187Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 12mgSodium 160mgCarbohydrates 28gFiber 1gSugar 12gProtein 3g
How do you adapt traditional recipes to make them dairy-free? Let us know in the comments below.
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