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This Rhubarb Streusel cake is a healthy twist on the Austrian classic, as it is vegan and can also be made gluten free. Made with coconut oil and sugar and a soft spelt base. It’s essentially bread and a vegetable and therefore totally acceptable for breakfast.
This is a yeasted recipe, with a sweet cake base and a rhubarb crumble topping. Streusel is just sugar, fat, and flour mixed into a crumbly blend, the same thing you’d use to top a rhubarb or strawberry crisp. In this case it’s coconut sugar, Coconut Oil, and spelt flour. I haven’t used any oats in this recipe.
We love serving this Streusel with fresh strawberries and whipped coconut cream.