Description

This Coconut Rhubarb Breakfast Cake is a moist, flavorful treat perfect for spring mornings or any time you crave a delicious, fruit-filled cake. Featuring tart rhubarb and shredded coconut, it combines wholesome ingredients like coconut sugar, coconut oil, and non-dairy milk to create a dairy-free, gluten-friendly option when using gluten-free flour. Easy to prepare and bake, it’s a delightful cake that’s both refreshing and satisfying for breakfast or brunch.

Ingredients

Scale

Fruit

2 cups diced rhubarb (fresh or frozen)

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

Optional Topping

1/4 cup chopped nuts or seeds

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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 ensure easy removal of the cake after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt until fully combined. This ensures even distribution of the leavening agents and coconut throughout the batter.
Combine Wet Ingredients: In a large bowl, mix the coconut sugar, melted coconut oil, unsweetened applesauce, coconut milk, and vanilla extract until the mixture is smooth and homogenous, providing a well-blended base for the batter.
Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Mix gently and just until combined—do not overmix to avoid a dense texture.
Add Rhubarb: Fold in the diced rhubarb gently, distributing the tart fruit evenly throughout the batter for flavor and texture.
Prepare for Baking: Pour the batter into the prepared baking pan and, if desired, sprinkle chopped nuts or seeds evenly over the top for added crunch and flavor.
Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean, indicating it’s fully cooked.
Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into 9 servings and enjoy your nutritious breakfast cake.

Notes

You can use fresh or frozen rhubarb; if frozen, thaw and drain excess moisture before adding.
This cake works well with gluten-free flour blends for those avoiding gluten.
The applesauce adds moisture and reduces the need for additional fats, making this cake lighter.
For a nut-free option, skip the optional nuts or seeds topping.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
The cake can be reheated gently before serving if desired.