Rhubarb Coconut Cake - Vegan
by 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 dessert 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 cake has a soft, tender crumb and a hint of texture from the coconut flakes. It's a simple, delicious dessert that's perfect for anyone who loves a mix of sweet and sour, and it's completely vegan.
Whether you're hosting friends or celebrating a special occasion, this cake is the perfect addition to any event. It’s also a great way to use up any extra rhubarb you have from your garden or the farmer's market.
A Cake with Extra Flavor and a Tangy Twist
To make this cake even better, I added chopped rhubarb caramelized with vanilla. It brought out a richer rhubarb flavor and created a beautiful marbled effect.
I cooked the rhubarb with vanilla and sugar until it was soft, then mixed it into the batter before baking. The result was a delicious, stunning cake!
Once baked, I topped it with powdered sugar and dehydrated berries like strawberries or raspberries. Their tangy flavor pairs perfectly with the rhubarb and coconut.
What to Know About Rhubarb
Rhubarb is a cool-weather plant, harvested in late spring and early summer. Only the stalks are edible, and they can be green or red with a tart flavor.
Rhubarb works well in both sweet and savory dishes, often used in pies, cakes, and sauces, pairing nicely with sweet ingredients like sugar and honey.
Tip for Safe Consumption: When selecting rhubarb, choose firm, brightly colored stalks. Always use the stalks and avoid the leaves, as they contain toxic oxalic acid.
How to Make Rhubarb Coconut Cake
Prepare the rhubarb
1. Cut the rhubarb into 1-inch pieces. Sprinkle with 2 tablespoons of sugar, add the vanilla bean paste, and mix to coat the rhubarb.
2. Place it in a baking pan and bake in the oven for 15-20 minutes. Remove from the oven, discard any liquid in the pan, and let the rhubarb cool.
Prepare the Batter
3. In a bowl, mix the flour with coconut flakes, baking powder, and salt. In another large bowl, beat together the sugar and oil until creamy.
4. Once it's creamy, light, and fluffy, add the almond milk and vinegar (white wine). Mix to combine. Gradually incorporate the dry ingredients into the mixture. Gently stir in the rhubarb.
Bake
5. Pour the batter into the prepared baking pan and bake for 40-45 minutes.
To Serve
6. Sprinkle with powdered sugar.
Delicious and refreshing! I absolutely love this Rhubarb Coconut Cake! The tangy rhubarb pairs so beautifully with the sweet coconut, and the texture is perfect - moist and light. The vegan twist doesn’t sacrifice any taste, it’s a must-try!
Rhubarb Coconut
Vegan Cake
The caramelized rhubarb gives it such depth, and the coconut adds a lovely tropical touch. It's the perfect dessert for any occasion.
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).
2. Cut the rhubarb into 1-inch pieces. Place it in a bowl, sprinkle with 2 tablespoons of sugar, add the vanilla bean paste, and mix to coat the rhubarb.
3. Place the coated rhubarb in a baking pan and bake in the oven for 15-20 minutes. Remove from the oven, discard any liquid in the pan, and let the rhubarb cool.
4. Reduce the oven to 170°C (350°F/gas mark 3 1/2). Line a 12 x 9 inch (32 x 24 cm) rectangular baking pan or a 10 inch (26 cm) round cake pan with baking paper. Set aside.
Make the Batter
5. In a bowl, mix the flour with coconut flakes, baking powder, and salt. In another large bowl, beat together the sugar and oil until creamy.
6. Once the mixture is creamy, light, and fluffy, add the almond milk and vinegar (white wine). Mix to combine. Gradually fold in the dry ingredients, then gently stir in the rhubarb.
7. Pour the batter into the prepared baking pan and bake for 40-45 minutes. Let the cake cool for a few minutes before cutting. Sprinkle with powdered sugar and serve.
Enjoy!
”A compromise is the art of dividing a cake in such a way that everyone believes that he has got the biggest piece”. - Paul Gauguin
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