Rhubarb Coffee Cake
While technically a dessert there’s no reason you couldn’t serve this bad boy as part of your breakfast! Got Rhubarb? Want a delicious, moist, whole food plant based coffee cake that’s gluten free, plant-based, and refined sugar free? It’s right here, goddamnit!!!
Serves: 8 slices or 16 squares
2 cups oat flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 cup pure maple syrup
1/2 cup unsweetened plain plant based milk
1/2 cup unsweetened apple sauce
2 cups rhubarb, diced
1 cup almond flour
2 tbsp maple syrup
1 tsp cinnamon
Preheat your oven to 325°F. Line a square baking dish with parchment paper, unless you have one of those sweet ass silicon trays.
In a large mixing bowl, throw oat flour, baking powder, and cinnamon together in a bowl and mix that shit up nicely.
Add in the 1/4 cup of maple syrup, milk, and apple sauce. Mix together with the dry stuff until just combined. Now toss in the rhubarb and mix until just combined and distributed nicely. Pour that shit in your your 8x8 pan.
Grab another bowl or rinse and dry the same bowl and then add together the almond flour, 2 tbsp maple syrup, and cinnamon - mix together with a fork until it forms a sweet-ass crumble. Spread the crumble evenly on top of the cake batter. Gently press down on the crumble to help it stick to the top of the cake batter.
Bake in oven for 40 minutes. Once the coffee cake is done baking, remove from the oven and set that beautiful bastard on the counter to cool down for a few minutes. Be patient - at least ten minutes before you SMASH IT INTO YOUR FACE! Store leftovers on the counter for a few days or in the fridge for up to 2 weeks.
You can make a drizzle with this if you want - or serve with ice cream or rhubarb jam. You do you. Feel free to throw some nuts on the crust too if you want!
If you don’t have almond flour you can make some in a high speed blender. Just pulse it on and off for 30-60 seconds - keep an eye that it doesn’t turn into almond butter.
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