Description

This Coconut Rhubarb Breakfast Cake is a moist and flavorful treat perfect for a morning indulgence or a healthy snack. Made with fresh or frozen rhubarb, shredded coconut, and naturally sweetened with coconut sugar and applesauce, it combines tangy and tropical flavors with a tender crumb. The cake is free from dairy and can be easily adapted to be gluten-free, making it an excellent choice for various dietary needs.

Ingredients

Scale

Main 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
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 Topping

1/4 cup chopped nuts or seeds

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it and lining with parchment paper to ensure the cake doesn’t stick.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, shredded unsweetened coconut, baking powder, baking soda, and salt to evenly distribute all the dry components.
Combine Wet Ingredients: In a larger bowl, mix the coconut sugar, melted coconut oil, unsweetened applesauce, canned coconut milk, and vanilla extract until the mixture is smooth and well incorporated.
Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Mix gently to avoid overworking the batter, which keeps the texture tender.
Add Rhubarb: Carefully fold in the diced rhubarb, ensuring they are evenly distributed throughout the batter.
Prepare for Baking: Pour the batter into the prepared baking pan and, if using, sprinkle the chopped nuts or seeds evenly over the top.
Bake the Cake: Place the pan in the oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Use fresh or frozen rhubarb as per availability; just ensure it’s diced uniformly.
You can substitute all-purpose flour with gluten-free flour blend to make it gluten-free.
For a nut-free option, skip the optional topping or use seeds instead.
Coconut sugar can be replaced with granulated sugar or other natural sweeteners.
This cake keeps well in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
To make it vegan, ensure the sugar and any optional toppings are vegan-friendly.