Try this straightforward upside-down rhubarb coconut cake perfect to share with a group or during a special occassion.
Ingredients
For the topping
- 1 bunch of fresh rhubarb cut into 1-inch pieces (UK: about 500g / US: about 1.1 lb)
- 1 cup of granulated sugar UK: 200g / US: 1 cup
For the cake
Wet ingredients
- 300 ml almond milk
- 100 ml melted coconut oil
- 125 g caster sugar
- ½ teaspoon of salt
- 2 tsp vanilla extract
- zest of 1 lemon
Dry ingredients
- 200 g plain flour
- 100 g coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
For the decoration
- Toasted coconut flakes
- Whipped coconut cream
Instructions
- Begin by washing the rhubarb and cutting it into 2-inch pieces. Cut each piece in half and place them in a bowl.
- Next, sprinkle the rhubarb with sugar and cover with water. Set this aside and let the rhubarb soak.
- While the rhubarb is soaking, line and grease a 7-inch round cake tin. Sprinkle the bottom with a bit of sugar, then arrange the soaked and softened rhubarb pieces in a pretty pattern.
- Now, preheat your oven to 180C.
- For the cake, combine all wet ingredients in a jug. In a separate bowl, mix all dry ingredients.
- Slowly fold the wet ingredients into the dry to create the cake batter.
- Pour the cake batter over the arranged rhubarb pieces in the cake tin.
- Pop the cake in the oven and bake for about 45 minutes, or until a toothpick comes out clean and the top is nicely browned.
- Carefully cut around the edges of the cake, then flip it upside down to reveal the beautiful pattern.
- To finish, sprinkle your cake with toasted coconut flakes to decorate and serve with freshly whipped coconut cream on the side.