Dairy-Free Rhubarb Coffee Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup unsweetened milk alternative ((Jenny uses coconut milk beverage))
• 2 teaspoons orange zest
• 1/2 teaspoon vanilla extract
• 1 1/4 cups sugar
• 1/2 cup dairy-free buttery sticks
• 3/4 cup unsweetened dairy-free yogurt ((Jenny uses So Delicious coconut milk yogurt))
• 1 1/2 cups rhubarb (sliced thin (about 3 large stalks))
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 11 ounces canned coconut milk or coconut cream
• 2 tablespoons packed light brown sugar
• 2-3 tablespoons agave nectar
• 1/8 teaspoon salt (or to taste)
• 3/4 teaspoon vanilla extract

Instructions

1. 1

   --- Rhubarb Coffee Cake ---

2. 2

   Preheat your oven to 350ºF and lightly grease an 8×8-inch baking pan.

3. 3

   In a small bowl, whisk together the flour, baking powder, and salt.

4. 4

   In a small bowl, whisk together the milk alternative, zest, and vanilla.

5. 5

   In a mixing bowl, cream the 1 1/4 cups sugar and butter alternative with a hand mixer on medium speed until light and fluffy. Add the yogurt and mix well.

6. 6

   Add the flour mixture in three additions, alternating with the milk mixture, mixing after each addition until the ingredients are just combined. Do not overmix.

7. 7

   Fold in the rhubarb.

8. 8

   Pour the batter into your prepared pan and even it out.

9. 9

   --- Cinnamon Sugar Topping ---

10. 10

    In a small bowl, combine the 2 tablespoons sugar and cinnamon. Sprinkle this mixture evenly on top of the cake.

11. 11

    Bake the cake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

12. 12

    Let the cake cool completely before serving or garnishing with the sauce.

13. 13

    --- Vanilla Coconut Sauce ---

14. 14

    While the cake is cooking, combine the coconut milk, brown sugar, agave nectar, and salt in a small pan and bring to a simmer.

15. 15

    Let simmer for 30 to 45 minutes, whisking every 5 minutes to make sure it doesn't burn or bubble over.

16. 16

    You will know it’s done when it is thick enough to coat the back of a spoon. It should reduce down to about 1/2 of the original.

17. 17

    Remove the pan from the heat and whisk in the vanilla. Let the sauce cool completely.

18. 18

    Drizzle the cooled sauce over the cooled cake.

19. 19

    Store leftover sauce tightly sealed in a jar or container in the refrigerator for up to 2 weeks. It will thicken as it cools, but you can warm it gently to thin it out.