Rhubarb Coconut Cake - Vegan
- felichiccuisine
- Apr 3
- 5 min read
Delicious. Refreshing. Dairy-free.
A moist, fragrant plant-based cake with caramelised rhubarb and a delicate coconut crumb. This Rhubarb Coconut Vegan Cake is one of those bakes that feels both comforting and a little unexpected in the best way. The sharpness of roasted rhubarb melts into a soft, tender coconut sponge, creating a dessert that is light yet full of character.
The rhubarb is gently caramelised before baking, which deepens its flavour and gives a natural jam-like sweetness. Paired with coconut, it adds a subtle tropical note that makes this cake perfect for spring, summer, or any moment when you want something a little special but still simple and wholesome.
Completely dairy-free and egg-free, this cake proves that vegan baking can be just as rich, satisfying, and elegant as traditional recipes.
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!
Why You Will Love This Rhubarb Coconut Cake - Vegan
This recipe stands out because it balances simplicity with depth of flavour. The texture is soft and moist, while the rhubarb adds bursts of tangy fruitiness in every bite.
You will love it because:
The rhubarb becomes soft, caramelised, and almost jam-like
Coconut adds warmth and a subtle tropical aroma
The cake stays moist for days
It is naturally dairy-free and egg-free
It is easy to prepare with everyday ingredients
It works beautifully for dessert, brunch, or afternoon tea
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.
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.
Tips for Best Rhubarb Coconut Cake - Vegan
For a perfect Rhubarb Coconut Vegan Cake:
Always roast the rhubarb first to intensify flavour
Do not skip draining excess rhubarb liquid
Fold batter gently to keep the cake light
Use full-fat coconut flakes for richer flavour
Allow the cake to cool before slicing for clean cuts
Serve slightly warm for the best texture
In this recipe, pre-baking the rhubarb first intensifies its flavour and prevents excess moisture from affecting the cake texture.
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.
Frequently Asked Questions
Question | Answer |
Can I use frozen rhubarb? | Yes. Thaw it completely and drain any excess liquid before using to avoid a soggy cake. |
Can I make this cake gluten-free? | Yes. Use a good-quality gluten-free flour blend designed for baking. |
Can I substitute the almond milk? | Absolutely. Oat milk, soy milk, or coconut milk work beautifully in this recipe. |
Why is vinegar added to the batter? | The vinegar reacts with the baking powder and helps create a lighter, softer texture in vegan cakes. |
Do I need to roast the rhubarb first? | Yes. Roasting intensifies the flavour and prevents excess moisture from affecting the cake texture. |
Can I reduce the sugar? | Slightly, yes. However, rhubarb is naturally tart, so some sweetness helps balance the flavour. |
Can I freeze this vegan cake? | Yes. Wrap it well and freeze for up to 2 months. Thaw at room temperature before serving. |
How should I store the cake? | Store covered at room temperature for 2 days or refrigerated for up to 5 days. |
What does the coconut add to the cake? | Coconut adds a delicate sweetness, soft texture, and subtle tropical flavour that pairs beautifully with rhubarb. |
Can I serve the cake warm? | Yes. It is delicious slightly warm with coconut yogurt, vegan cream, or simply on its own. |
Love this recipe? Please leave a comment and star rating ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
Rhubarb Coconut Vegan Cake
Recipe
The caramelized rhubarb gives it such depth, and the coconut adds a lovely tropical touch. It's the perfect dessert for any occasion.
Serving: 12 squares
Calories: 250 kcal/per serving
Prep Time: 35 min
Baking Time 40 min
Cooling Time:10 min
Total Time: 1 hour 25 min
Ingredients
For the Rhubarb
400g (3 cups) rhubarb, cut into 1-inch (2.5 cm) pieces
2 tbsp golden sugar or brown sugar
2 tsp vanilla bean paste
For the Batter
275g (2¼ cups) all-purpose flour
100g (1¼ cups) coconut flakes
2 heaping tsp baking powder
Pinch of salt
150g (¾ cup) sugar
100ml (⅓ cup + 1 tbsp) vegetable oil
300ml (1¼ cups) almond milk, soy milk, or oat milk
1 tsp apple cider vinegar or white wine vinegar
To Finish
Powdered sugar, for dusting
Method
Preheat oven: Preheat oven to 200°C (400°F/gas mark 6).
Prepare rhubarb: 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.
Bake rhubarb: 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.
Prepare pan: 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.
Make batter: 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. 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.
Bake cake: 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!
Notes
1. For extra coconut flavor, toast the coconut flakes before adding to the batter
2. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
3. The cake can be frozen for up to 2 months - wrap tightly in plastic wrap.
A Thought Among Flavours“Everything in food is about the balance of sweet and sour." — Bobby Flay |
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
Have you tried making this Rhubarb Coconut Cake? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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