Take the classic pie combo to the next level with this Strawberry Rhubarb Coffee Cake! Made with coconut flour and a few other simple ingredients, it’s the perfect nourishing summer dessert!
“This post is sponsored by pacific foods, as always, the opinions stated are my own.”
Coming in hot with another dessert recipe today! No this is not a brownie, nor a blondie (we’ve been blowing up the blog with those lol) but a cake recipe because it was time for a change. And nope, it’s not a flourless recipe because I had coconut flour that needed to be used up so here we are.
This recipe was influenced by my dad’s favorite pie and the greatest pie flavor (in my opinion)of all……STRAWBERRY RHUBARB PIE! Does anyone know what rhubarb is good for besides pie? I honestly have no clue, but what I do know that it is a critical part of this pie!
For this coconut flour cake, I based it off of one of my Lemon Cranberry Cake recipe. If you are scared to bake with coconut flour, don’t be! It’s different from other flours (please don’t sub coconut flour one for one with another flour it will be a disaster lol) because it’s highly absorbent. That is why I added 3 eggs and a cup of Pacific Food‘s Cashew Vanilla Unsweetened Non-Dairy Beverage!
We have partnered with Pacific Foods for this recipe + recipe video becuase we share similar values when it comes to foods. Pacific Foods is all about nourishment, and so are we! The foods you are consuming should taste good and nourish your body at the same time<<<<<life motto right there.
This strawberry rhubarb coffee cake is so good that you’ll want it for breakfast, snack and dessert alike! It’s not hard to make either! Here is a video to showcase how easily you can make it:
Not too complicated right?? Now go ahead and make it!
Strawberry Rhubarb Coffee Cake {Paleo + Gluten-free}
Ingredients
- 1/2 cup + 2 Tbsp coconut flour
- 1/2 tsp. baking soda
- 3 eggs beaten
- 1/4 cup pure maple syrup
- 1 cup Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage
- 1/2 cup strawberries
- 1/2 cup fresh rhubarb finely chopped
- 1/2 walnuts chopped
- 2 Tbsp. coconut sugar
Instructions
- Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.
- Add strawberries, rhubarb and 2 Tbsp. of maple syrup in a sauce pan on medium-low heat. Let simmer until rhubarb is softened, drain excess liquid.
- Mix together coconut flour and baking soda in a large bowl, Add in eggs and mix. Add in maple syrup and cashew milk and mix until batter is smooth.
- Fold in strawberry-rhubarb mixture. Pour batter into parchment paper lined pan.
- To make topping, mix together walnuts and coconut sugar. Sprinkle evenly on top.
- Bake for about 25-30 minutes, or until done.
- Let cool. Take out of pan and slice into 9 pieces.
- Enjoy!
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Lovely mix! Rhubarb and coffee! Delicious!
This recipe looks scrumptious. Thanks for sharing, saving for sure!
Thank you Addison! Hope you enjoy!
Thanks Darlene!
This looks so amazing 😍 perfect for a breakfast treat!