Cinnamon Rhubarb Coffee Cake with Creamy Vanilla Coconut Sauce (Grand Prize Winner!)


The Grand Prize Winner of The Spring Fling Dairy-Free Recipe Contest, sponsored by So Delicious Dairy Free, is Jenny Dunklee of The Lazy Vegan Baker. She won us over with her light and fluffy vegan Cinnamon Rhubarb Coffee Cake.

Our tasters found Jenny’s recipe to be perfectly sweet and nicely tart. The vanilla coconut sauce adds a sweet and creamy drizzle, but it is still amazing without. We noted that Jenny was the only entrant to tackle this stubborn vegetable, and she did it with finesse. Her rhubarb coffee cake intrigued and delivered, while making great use of coconut milk yogurt in place of eggs, coconut milk beverage rather than dairy milk, and Culinary coconut milk instead of cream.

Cinnamon Rhubarb Coffee Cake with Creamy Vanilla Coconut Sauce (Grand Prize Winning Recipe) - #vegan #dairyfree #eggfree #soyfree

This Cinnamon Rhubarb Coffee Cake is dairy-free, vegan, and delicious on it’s own.

Cinnamon Rhubarb Coffee Cake with Creamy Vanilla Coconut Sauce (Grand Prize Winning Recipe) - #vegan #dairyfree #eggfree #soyfree

This easy Creamy Vanilla Coconut Sauce is optional, but a nice sweet touch.

Cinnamon Rhubarb Coffee Cake with Creamy Vanilla Coconut Sauce (Grand Prize Winning Recipe) - #vegan #dairyfree #eggfree #soyfree

We admit, the cake and sauce are irresistible when paired.

Jenny says, “Last weekend, my dad brought me rhubarb, freshly cut from his garden in Vermont. I love rhubarb season. For me, it is the marker of Spring really arriving; it is the first fruit/vegetable that demands to be baked into something delicious. On it’s own, this rhubarb coffee cake is really really good and a perfect Sunday morning treat with coffee or tea. Adding the Vanilla Coconut Sauce turns it into a rich, decadent, indulgence.” We at Go Dairy Free couldn’t agree more.

Congratulations to Jenny! She will be enjoying a $1000 gift card to Whole Foods or Amazon (her choice!) for making this award-wising Cinnamon Rhubarb Coffee Cake.

Cinnamon Rhubarb Coffee Cake with Creamy Vanilla Coconut Sauce (Grand Prize Winning Recipe) - #vegan #dairyfree #eggfree #soyfree

Special Diet Notes: Cinnamon Rhubarb Coffee Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Note that Culinary Coconut Milk is equivalent to canned coconut milk or coconut cream, but comes in a handy little aseptic package with a spout and is all-natural / made without tons of additives (like many other brands!).

This recipe is included in the Sarah’s Recipes and Alisa’s Recipes categories because we tested and approved this recipe in our kitchens! But the recipe and image were created by Jenny Dunklee.

Cinnamon Rhubarb Coffee Cake with Creamy Vanilla Coconut Sauce
Prep time
Cook time
Total time
Serves: 9
Rhubarb Cinnamon Coffee Cake:
Vanilla Coconut Sauce
  • 1 11-ounce package So Delicious Original Culinary Coconut Milk (equivalent of canned full-fat coconut milk or cream)
  • 2 tablespoons packed light brown sugar
  • 2-3 tablespoons agave nectar
  • 1-2 generous pinches salt, or to taste
  • ¾ teaspoon vanilla extract
Rhubarb Cinnamon Coffee Cake:
  1. Preheat oven to 350ºF. Lightly grease an 8×8 baking pan.
  2. Mix the flour and baking powder in a small bowl and set aside.
  3. Mix the coconut milk beverage, orange zest, and vanilla in a separate bowl and set aside.
  4. With a mixer, cream the margarine and sugar together on medium speed until light and fluffy.
  5. Add the coconut milk yogurt and mix well.
  6. Add the flour mixture in three additions, alternating with the milk mixture, mixing after each addition until the ingredients are just combined.
  7. Fold in the rhubarb and then pour the batter into the prepared pan.
  8. Mix together the 2 tablespoons sugar and cinnamon and sprinkle evenly on top of the cake.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool completely before serving or garnishing with sauce.
Vanilla Coconut Sauce
  1. While the cake is cooking, combine the coconut milk, brown sugar, agave nectar, and salt in a small pan and bring to a simmer.
  2. Let simmer for 30-45 minutes, checking on it every 5-10 minutes or so to give it a stir with the whisk and make sure it’s not going to bubble over.
  3. You will know it’s done when it is thick enough to coat the back of a spoon. It should reduce down to about ½ of the original.
  4. Remove from heat and whisk in the vanilla.
  5. Let cool completely. Drizzle over cake, and store leftovers tightly sealed in a jar or container in the refrigerator for up to 2 weeks.
Cinnamon Rhubarb Coffee Cake with Creamy Vanilla Sauce: This grand prize winning recipe is shockingly dairy-free, vegan and a top mom pick!

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  3. The instructions don’t say when the coconut milk, orange zest, and vanilla are added. Presume these are combined with the creamed margarine and sugar mixture, right? Thanks.

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