Coconut Rhubarb Breakfast Cake

Name: Coconut Rhubarb Breakfast Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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: 1/4 cup chopped nuts or seeds for topping

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

Coconut Rhubarb Breakfast Cake a soft and moist cake infused with the tropical sweetness of coconut and the tart zing of rhubarb. Perfect for a breakfast treat, an afternoon snack, or a simple dessert, this cake strikes a balance between sweet and tangy flavors while being incredibly easy to prepare.

Why You’ll Love This Recipe

Simple and quick to prepare: With just 15 minutes of prep time, this cake is ideal for busy mornings or impromptu baking sessions.

Wholesome ingredients: Packed with rhubarb, coconut, and non-dairy options, it’s a feel-good treat that doesn’t compromise on flavor.

Diet-friendly: It’s easily adaptable to gluten-free, dairy-free, and vegan diets with simple swaps.

Versatile: Enjoy it as a light breakfast, a snack, or even a healthy dessert.

Beautifully textured: The shredded coconut adds a delightful chewiness, while the rhubarb ensures the cake stays moist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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: 1/4 cup chopped nuts or seeds for topping

Directions

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan. Line it with parchment paper for easy removal.

In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.

In a separate large bowl, mix the coconut sugar, melted coconut oil, applesauce, coconut milk, and vanilla extract until smooth.

Gradually fold the dry ingredients into the wet ingredients, stirring gently to avoid overmixing.

Add the diced rhubarb and fold it into the batter.

Pour the batter evenly into the prepared pan. If desired, sprinkle chopped nuts or seeds on top.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice into squares and serve warm or at room temperature.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 9 squares

Calories: 210 kcal per serving

Variations

Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Add some crunch: Top the batter with a mixture of chopped nuts or seeds, such as almonds, pecans, or sunflower seeds, before baking.

Citrus twist: Add a teaspoon of orange or lemon zest to the batter for a bright citrus flavor.

Berry option: Replace some or all of the rhubarb with fresh or frozen berries like blueberries or strawberries for a sweeter variation.

Chocolate drizzle: For an indulgent touch, drizzle melted dark chocolate over the cooled cake.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days.

Freezing: Wrap individual squares in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Reheating: Warm individual slices in the microwave for 10–15 seconds for a freshly baked feel.

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FAQs

Can I use frozen rhubarb?

Yes, frozen rhubarb works well in this recipe. No need to thaw it beforehand; just fold it into the batter as you would fresh rhubarb.

Can I make this recipe vegan?

Absolutely! The recipe is already vegan-friendly as it uses non-dairy milk, applesauce, and coconut oil.

What can I use instead of coconut sugar?

You can substitute coconut sugar with granulated sugar, brown sugar, or even maple syrup. Keep in mind that liquid sweeteners might slightly alter the texture.

How do I prevent overmixing the batter?

To avoid overmixing, gently fold the wet and dry ingredients together just until no streaks of flour remain. Overmixing can make the cake dense instead of light and fluffy.

Can I use another fruit instead of rhubarb?

Yes, you can swap the rhubarb with fruits like apples, pears, or even pineapple. Adjust the sweetness accordingly, as some fruits may be less tart than rhubarb.

Conclusion

This Coconut Rhubarb Breakfast Cake is a delightful blend of tropical sweetness and tangy rhubarb, perfect for starting the day or enjoying as a light snack. With simple, wholesome ingredients and plenty of room for customization, it’s sure to become a favorite. Bake a batch and enjoy the perfect balance of flavor and texture in every bite.

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