Description
A deliciously soft and moist Coconut Rhubarb Breakfast Cake that combines tropical coconut sweetness with the tangy zing of rhubarb. This easy-to-make treat is perfect for breakfast, a snack, or a healthy dessert, and is customizable for gluten-free, dairy-free, and vegan diets.
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
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt.
- In a large bowl, mix coconut sugar, melted coconut oil, applesauce, coconut milk, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet ingredients. Avoid overmixing.
- Fold in diced rhubarb.
- Pour batter into the prepared pan and sprinkle with optional nuts or seeds.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
For a gluten-free version, use a gluten-free flour blend.
Frozen rhubarb can be used without thawing.
Add orange or lemon zest for a citrusy twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 squares
- Calories: 210 kcal
