Description
This Coconut Rhubarb Cake is a moist and flavorful dessert featuring the tangy brightness of rhubarb combined with the tropical aroma of shredded coconut. Perfectly balanced with coconut sugar and enriched with coconut oil and coconut milk, this cake offers a delightful gluten-free option when using a gluten-free flour blend. It’s an easy-to-make, naturally sweetened treat ideal for spring and summer gatherings.
Ingredients
Scale
Dry Ingredients
- 2 cups diced rhubarb (fresh or frozen)
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup shredded unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup coconut sugar (or granulated sugar)
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 1/2 cup canned coconut milk (or any non-dairy milk)
- 1 tsp vanilla extract
Optional Toppings
- 1/4 cup chopped nuts or seeds for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt to evenly distribute the leavening agents and coconut.
- Mix Wet Ingredients: In a large bowl, combine the coconut sugar, melted coconut oil, unsweetened applesauce, coconut milk, and vanilla extract. Whisk until the mixture is smooth and well blended.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture gently. Take care to avoid overmixing to keep the cake tender.
- Add Rhubarb: Fold the diced rhubarb into the batter, ensuring even distribution without crushing the fruit.
- Prepare for Baking: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the optional chopped nuts or seeds on top if using.
- Bake the Cake: Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Serve and enjoy!
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use fresh or frozen rhubarb; if using frozen, thaw and drain excess moisture before using.
- The coconut sugar can be replaced with granulated sugar, but it may affect the flavor slightly.
- Optional nuts or seeds enhance texture and add crunch but can be omitted for nut-free versions.
- Store cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
