Description
This Coconut Rhubarb Breakfast Cake is a moist and flavorful treat perfect for starting your day. Made with fresh or frozen rhubarb, shredded coconut, and coconut sugar, it combines tropical and tangy flavors in a tender cake. The recipe is simple, gluten-free adaptable, and uses coconut oil and coconut milk for a dairy-free option, making it a wholesome breakfast or snack.
Ingredients
Scale
Fruit and Toppings
- 2 cups diced rhubarb (fresh or frozen)
- Optional: 1/4 cup chopped nuts or seeds for topping
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)
- 1 tsp vanilla extract
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 all leavening agents and dry components.
- Combine Wet Ingredients: In a large bowl, mix the coconut sugar, melted coconut oil, applesauce, coconut milk, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently to avoid overworking the batter which can make the cake dense.
- Add Rhubarb: Fold in the diced rhubarb evenly through the batter to distribute the tart fruit for balanced flavor in every bite.
- Transfer Batter and Add Toppings: Pour the batter into the prepared baking pan. If using, sprinkle chopped nuts or seeds evenly over the top for an added crunch and texture.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into servings and enjoy.
Notes
- You can substitute gluten-free flour blend to make this cake gluten-free.
- Using canned coconut milk gives a richer texture, but any non-dairy milk like almond or oat milk works well.
- For a sweeter cake, increase the coconut sugar slightly, or add a drizzle of honey or maple syrup over slices before serving.
- Applesauce helps keep the cake moist while reducing the need for additional oil or butter.
- Feel free to mix nuts or seeds such as walnuts, pecans, or pumpkin seeds for added nutrition and crunch.
