Rhubarb Coconut Cake - Vegan

by Feli Chic'Cuisine

With its tangy and tart rhubarb combined with sweet, delicate coconut flakes, this Rhubarb Coconut Cake strikes a perfect balance of flavors in every bite. The tartness of the rhubarb is complemented by the sweetness of the coconut flakes, resulting in a truly unique and delicious cake that that is simply irresistible. — Photo @Feli Chic'Cuisine

The Rhubarb Coconut Cake strikes a perfect balance of flavors with its tangy and tart rhubarb and sweet, delicate coconut flakes. This cake is a unique and delicious treat that is hard to resist. The sweetness of the coconut flakes beautifully complements the tartness of the rhubarb, making each bite a truly delightful experience.

This cake is not only vegan-friendly, but also so easy to make. The base is a simple cake batter made with all-purpose flour, coconut flakes, sugar, baking powder, almond milk, vegetable oil, and vanilla extract.

Enhance the flavor and texture of this cake by adding some chopped rhubarb that has been caramelized with vanilla. This will not only add more depth to the rhubarb flavor but also create a beautiful marbled effect throughout the cake. You can easily achieve this by cooking the rhubarb with vanilla and sugar until it is tender and caramelized, and then incorporating it into the cake batter before baking. The result is a stunning and delicious dessert.

Once baked, top with powdered sugar and dehydrated strawberries, raspberries or other berries. These dehydrated berries provide a tangy flavor that perfectly complements the sourness of the rhubarb and the sweetness of the coconut.

Whether it's a gathering with friends or a special occasion, this cake is a perfect addition to any event. It's a fantastic way to utilize any extra rhubarb you may have from your garden or the farmer's market.

So why not give this vegan rhubarb coconut cake a try? It's sure to be a crowd-pleaser and a dessert that you'll come back to again and again!

What is Rhubarb?

Rhubarb is a hardy perennial plant that thrives in cooler climates, and it reaches its peak during late spring and early summer. The edible part of the plant consists of the stalks, which are typically harvested from April to June each year. Depending on the variety of the plant, the stalks can be green or red in color, and their taste can range from sour to a subtle sweet and bitter flavor.

When selecting rhubarb, it's important to look for stalks that are firm and brightly colored. The leaves, on the other hand, are not edible and should be removed and discarded.

Rhubarb is a versatile ingredient in cooking and baking. It's often used in desserts such as pies, cakes, and crisps, but it can also be added to savory dishes such as sauces. Its tart flavor pairs well with sweet ingredients such as sugar, honey, and fruit.

Tips for Safe Consumption of Rhubarb

One thing to keep in mind is that rhubarb leaves contain a high amount of oxalic acid, which can be toxic if ingested in large quantities. Therefore, it's essential to only consume the stalks and avoid the leaves altogether.

Rhubarb is a unique and flavorful plant that is harvested during the spring and early summer. Its stalks can be green or red in color and offer a tart taste that pairs well with sweet ingredients. When using rhubarb in cooking and baking, be sure to only use the edible stalks and discard the leaves to avoid any potential toxicity.

Prepare the rhubarb

Prepare the batter and bake

To serve

Prep. Time: 35 min

Cooking Time: 40 min

Serves: 1 square cake \ 12x9 inch (32x24 cm) cake pan

Ingredients

400 g rhubarb, cut into 1 inch (2.5 cm)
2 tbsp golden sugar (brown sugar)
2 tsp vanilla bean paste

For the batter

275 g all-purpose flour
100 g coconut flakes
2 heaping tsp baking powder
pinch of salt
150 g sugar
100 ml vegetable oil
300 ml almond milk (soy milk/oat milk)
1 tsp apple cider vinegar or white wine
powdered sugar, to serve

Method

1. Preheat oven to 200°C (400°F/gas mark 6). Put the rhubarb in a baking pan. Sprinkle over 2 tablespoons sugar, add the vanilla bean paste, mix together to coat the rhubarb and put in the oven for 15-20 minutes. Remove, pour away any liquid from the tin and leave the rhubarb to cool.

2. Reduce oven to 170°C (350°F/gas mark 3 1/2). Line a 12 x 9 inch (32 x 24 cm) square baking pan or a 10 inch (26 cm) round cake pan with baking paper. Set aside.

3. In a bowl, mix the flour with coconut flakes, baking powder and salt. In an other bowl (large bowl) beat together the sugar and oil until creamy. Once is creamy, light and fluffy, add the almond milk and vinegar. Mix to combine. Incorporate the dry ingredients into the mixture. Gently, stir in the rhubarb.

4. Pour the batter into the prepared baking pan and bake for 40-45 minutes. let the cake to cool for a few minutes before cutting. Sprinkle with powdered sugar and serve.