Description
This Coconut Rhubarb Breakfast Cake is a delightful, moist, and fruity treat perfect for a wholesome morning. Combining tart rhubarb with rich coconut flavors, it offers a balanced sweetness using coconut sugar and natural coconut oil, making it a flavorful, gluten-free-friendly breakfast or snack option.
Ingredients
Scale
Fruits and Flavorings
- 2 cups diced rhubarb (fresh or frozen)
- 1 tsp vanilla extract
Dry Ingredients
- 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)
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 after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and coconut into the flour.
- Combine Wet Ingredients: In a large bowl, mix the coconut sugar, melted coconut oil, unsweetened applesauce, canned coconut milk, and vanilla extract until you achieve a smooth, homogeneous mixture.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet ingredients gently to avoid overmixing, which can make the cake tough.
- Add Rhubarb: Carefully fold in the diced rhubarb, distributing it evenly throughout the batter without crushing it.
- Transfer and Top: Pour the batter into the prepared baking pan. Optionally, sprinkle chopped nuts or seeds on top for added texture and flavor.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is cooked through.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice into 9 servings and enjoy.
Notes
- Fresh or frozen rhubarb can be used; if frozen, thaw and drain excess moisture before using.
- To keep this recipe gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- You can substitute coconut sugar with granulated sugar or a natural sweetener of choice.
- Melted coconut oil can be replaced with another neutral oil if desired.
- For a nut-free version, omit the optional nuts or seeds topping.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be enjoyed warm or at room temperature and pairs well with a cup of tea or coffee.
