Easy Strawberry Rhubarb Coffee Cake Without Milk
This easy strawberry rhubarb coffee cake without milk is a spring and summer favorite in my house. Freezes well and is great with vanilla ice cream!
Ingredients
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- ¾ cup packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup oat milk with 1 tablespoon vinegar mixed in
- ½ cup canola oil you could use coconut oil - need ½ cup liquid oil, NOT solid coconut oil
- 1 cup finely chopped fresh strawberries
- 1 cup finely diced rhubarb
- CRUMBLE TOPPING INGREDIENTS
- ½ teaspoon cinnamon
- 4 tbsps brown sugar
Instructions
- Set oven temp to 350 degrees Fahrenheit.
- Grease an 8 x 8 cake pan OR line it with parchment paper
- Combine all the dry ingredients (the first five) in a large mixing 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.
- Pour batter into the cake pan with a spatula.
- In a small bowl, combine the topping ingredients.
- Sprinkle topping over the top of the cake batter.
- Pop it in the oven.
- After 30 minutes, use a cake tester or knife to ensure the center is set. (I just stick a butter knife in the middle).
- Serve warm, or let the cake cool on a rack
- Enjoy with whipped cream, vanilla ice cream, or just as a simple cake snack!
Notes
Your oil needs to be liquid, so if room temperature oil is solid, warm it in a medium saucepan over medium heat.
Instead of brown sugar, use coconut sugar for a sweetener.
For a tropical variation, add shredded coconut to your cake mix.
Nutrition
Serving: 1gCalories: 187kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 12mgSodium: 153mgFiber: 1gSugar: 12g
Tried this recipe?Let us know how it was!