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    Home » Desserts » Paleo Strawberry Rhubarb Coffee Cake

    Paleo Strawberry Rhubarb Coffee Cake

    Published: May 16, 2018 · Modified: Dec 3, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 11 Comments

    Jump to Recipe Print Recipe
    Paleo Strawberry Rhubarb Coffee Cake

    This Paleo Strawberry Rhubarb Coffee Cake with a coconut crumble topping is tender, grain-free and dairy-free. It’s sweetened with maple syrup and coconut sugar.  You'd never guess it's gluten-free!

    Paleo Strawberry Rhubarb Coffee Cake on a plate with a bowl of strawberry-rhubarb compote.

    Strawberry Rhubarb Coffee Cake to celebrate spring and summer mornings!

    Who doesn't love that classic combo of strawberries and rhubarb? (Actually, my brother told me last week that he doesn't! He likes both rhubarb and strawberries, but on their own.)

    But for the rest of us, here's a tender, gluten-free and paleo Strawberry Rhubarb Breakfast Cake to enjoy a morning cup of coffee or tea.

    Paleo Strawberry Rhubarb Coffee Cake on a plate with a gold fork.

    Made with almond and coconut flours and sweetened with coconut sugar and maple syrup, this cake is ideal for those following a paleo diet. And unlike many gluten-free baked goods, this breakfast cake is moist, tender and holds together nicely. No dry, crumbly cake to fall apart on your plate!

    This coffee cake recipe has three parts, but it's not time-consuming. You do have to make some strawberry-rhubarb compote, but I've purposely listed the ingredient amounts to make more than what you'll need for this cake. With the leftover rhubarb compote (which is just another name for stewed rhubarb) you can make this Strawberry Rhubarb Smoothie, this Skinny Strawberry-Rhubarb Parfait, a Rhubarb Bellini, Strawberry Rhubarb Chia Overnight Oats or just serve it with ice cream or yogurt.

    Paleo Strawberry Rhubarb Coffee Cake on a plate with a bowl of strawberry rhubarb compote

    I adapted this cake from my Gluten-Free Apple Cinnamon Coffee Cake, one of my most popular recipes. This time, I substituted strawberry-rhubarb compote for applesauce, and I added finely chopped fresh strawberries instead of apples. I grated lemon zest for a hint of lemon and made a naturally sweetened coconut crumble topping.

    I've had fun experimenting with different flavours of this basic paleo coffee cake. Besides the Apple Cinnamon, I've also made Pumpkin Pecan Caramel Coffee Cake.  But this strawberry-rhubarb version is perfect for a spring and summer brunch or dessert. It has just the right balance of sweet and tart.

    Did I mention it will make your kitchen smell heavenly?

    You will need:

    • 1 large saucepan
    • 1 small bowl
    • 1 medium bowl
    • 1 large bowl
    • 1 8 x 8 inch baking pan
    • parchment paper

    Serving suggestions

    • for brunch with coffee
    • as an afternoon snack with tea
    • for dessert with a dollop of whipped coconut milk or dairy-free ice cream

    How long will this coffee cake keep?

    This cake will stay fresh for three days or longer when stored in an airtight container. It freezes well, too!

    Taking a bite of Paleo Strawberry Rhubarb Coffee Cake

    Looking for more delicious recipes using rhubarb? Try these 10 Ways to Use Rhubarb That Aren't Pie!

    Paleo Strawberry Rhubarb Coffee Cake on a plate with a bowl of strawberry rhubarb compote

    Paleo Strawberry Rhubarb Coffee Cake

    This Paleo Strawberry Rhubarb Coffee Cake with a coconut crumble topping is tender, moist and free of grains and dairy products. It’s sweetened with maple syrup and coconut sugar.  You'd never guess it's gluten-free!
    Print Pin Rate
    Course: Cakes and Cupcakes
    Cuisine: American, Canadian
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 12 small
    Calories: 231kcal
    Author: Elaine
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    Ingredients

    Strawberry Rhubarb Compote

    • 4 cups rhubarb chopped
    • ⅓ cup water or orange juice
    • ¼ cup maple syrup or honey
    • ½ cup strawberries finely chopped

    Coffee Cake

    • ¼ cup coconut oil melted
    • ¼ cup maple syrup
    • ⅓ cup coconut sugar
    • ½ cup strawberry rhubarb compote
    • 4 large eggs
    • 1 cup almond flour Superfine
    • ¼ cup coconut flour
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • 1 tablespoon lemon zest
    • 2 cups fresh strawberries finely chopped

    Coconut Crumble Topping

    • ¼ cup coconut flour
    • ½ cup coconut
    • 2 tablespoon coconut sugar
    • 2 tablespoon maple syrup
    • 2 tablespoon coconut oil not melted

    Instructions

    • Stir rhubarb, water and maple syrup (or honey) in a large non-reactive pot. Bring to a boil, then reduce the heat and simmer for 10 - 15 minutes or until rhubarb is tender. Remove from heat. Mash, or use an immersion blender or pulse in a food processor to purée the rhubarb. Add the finely chopped strawberries. Store in a glass jar in the refrigerator. 
      Note:  you only need ½ cup of this compote for the coffee cake. Use the remainder in this Strawberry Rhubarb Smoothie, Rhubarb Bellini Prosecco Cocktail, or in this Skinny Strawberry Rhubarb Breakfast Parfait.

    Strawberry Rhubarb Coffee Cake

    • Heat oven to 325°F. Line an 8 x 8 baking pan with parchment paper.
    • Make the coconut crumble topping first. In a small bowl, combine all ingredients and set aside.
    • In a large bowl, combine oil, maple syrup, coconut sugar and ½ cup of strawberry rhubarb compote. Stir well.
       Add the eggs and beat until well combined.
    • In a medium bowl, combine the finely ground almond flour, coconut flour, baking soda, salt and lemon zest.
    • Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold in the finely diced strawberries.
    • Spread in prepared pan. Top with coconut crumble. Bake at 325°F. for 45 - 50 minutes. Let cool, then carefully remove from pan and remove parchment paper. Cool completely before slicing 
    • If desired, but not necessary, drizzle with a glaze made with ½ cup powdered sugar and 1 to 2 Tablespoons lemon juice.

    Nutrition

    Calories: 231kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 198mg | Potassium: 94mg | Fiber: 3g | Sugar: 12g | Vitamin A: 90IU | Vitamin C: 14.9mg | Calcium: 44mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

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    Reader Interactions

    Comments

    1. Chef Markus Mueller

      May 22, 2018 at 4:44 pm

      His looks great! I've been dabbling with gluten free food lately, and since I have fresh rhubarb in the garden, this seems like a good fit!

      Reply
      • Flavour & Savour

        May 22, 2018 at 6:59 pm

        Thanks Markus,
        It's the time of year for all things rhubarb!

        Reply
    2. Lily {Gastro Senses}

      May 22, 2018 at 3:50 pm

      Loving all the summer fresh strawberries and rhubarb now in season! Can’t wait to put them to use in this delicious cake 🙂

      Reply
    3. Jessica

      May 22, 2018 at 3:37 pm

      5 stars
      I LOVE coffee cakes! And this rhubarb version is SO up my alley! Perfect for the summertime, can't wait to try this out!

      Reply
    4. Corinna | Friendly Pantry

      May 22, 2018 at 2:25 pm

      This looks scrumptious! My hubby doesn't like strawberries on their own, but does with rhubarb, so I'll have to try this soon! My daughter has a gluten intolerance so this will be perfect. Thanks!

      Reply
    5. Cathy

      May 22, 2018 at 7:20 am

      5 stars
      I love recipes like this that have other uses for one of the parts. This must be delicious with that strawberry-rhubarb combo in there!

      Reply
    6. Denise from Urb'n'Spice

      May 22, 2018 at 5:41 am

      5 stars
      Yum, Elaine! This strawberry rhubarb coffee cake looks amazing. I appreciate that it could also be used for a grain free client of mine (and I must try the other coffee cakes that you listed as well - the pumpkin pecan caramel coffee cake also sounds divine! I cannot wait to try it - thanks for sharing.

      Reply
      • Flavour & Savour

        May 22, 2018 at 7:01 pm

        Thanks Denise!
        These paleo coffee cake recipes always turn out for me. Hope you get a chance to try one of them soon!

        Reply
    7. Leanne | Crumb Top Baking

      May 22, 2018 at 2:52 am

      5 stars
      I love sweet treats that are loaded with clean eating ingredients! I can definitely see myself enjoying a piece of this for breakfast with a cup of coffee!!

      Reply
    8. Flavour & Savour

      May 21, 2018 at 8:43 pm

      Thanks Nicole,--and yes, it is insanely delicious. We had a great weekend in Vancouver at a track meet!

      Reply
    9. Nicole | What She Ate

      May 21, 2018 at 8:39 pm

      5 stars
      I'm loving all of these delicious gluten free recipes you've been pumping out lately, Elaine! This looks insanely delicious! Hope you had a great long weekend. 🙂

      Reply

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    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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