Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Rhubarb Breakfast Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 88 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 9 squares
  • Category: Breakfast Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Coconut Rhubarb Breakfast Cake is a moist, flavorful treat combining the tartness of rhubarb with the tropical notes of coconut. Perfect for a morning pick-me-up or brunch gathering, this cake is made with wholesome ingredients including coconut sugar, shredded coconut, and a blend of non-dairy milk and applesauce for a dairy-free option. Lightly sweetened and textured with fresh or frozen rhubarb, it’s a deliciously unique twist on traditional breakfast cakes.

Ingredients

Fruits

  • 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

Instructions

  1. 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 and prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, shredded coconut, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and flavor.
  3. Combine Wet Ingredients: In a large bowl, mix coconut sugar, melted coconut oil, unsweetened applesauce, coconut milk, and vanilla extract until the mixture is smooth and homogenous.
  4. Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix to maintain a tender texture.
  5. Add Rhubarb: Fold in the diced rhubarb gently, distributing it evenly throughout the batter.
  6. Transfer and Add Topping: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the optional chopped nuts or seeds on top if using.
  7. Bake: Place the pan in the oven and bake for 30–35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slice into 9 squares and serve.

Notes

  • You can use fresh or frozen rhubarb for this recipe; just be sure to dice it evenly.
  • Substitute all-purpose flour with a gluten-free blend to make this cake gluten-free.
  • Using coconut sugar adds a subtle caramel flavor but granulated sugar works as well.
  • The applesauce helps keep the cake moist and replaces eggs to make it vegan-friendly.
  • Feel free to add chopped nuts or seeds for added texture and flavor.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://slsrecipes.com/coconut-rhubarb-breakfast-cake-recipe-2/