Haha!! I just sat and wrote (On Monday) about how I had 30 days to whip my butt into shape and today I give you CAKE!
Why not, right? With the influx of news, I feel like I need to eat cake. I mean a little cake never hurt anyone. Eep?! This particular cake was meant for breakfast or as a snack because it is just lightly sweet, gingery and vanilla scented. The rhubarb is a tart contrast (I love that sour kick to it!) and such a pretty color! I feel like if you chose really red rhubarb (mine wasn’t quite as ripe) it would be more vibrant in color- but I still think this is so pretty.
The girls wanted to make sure that I let you know that they completely advocate for sprinkling this cake with powdered sugar. In fact, they insist on it.
OK- try this- it truly takes 10 minutes to make this cake and stick it in the pan and then you can bake it while you are doing anything (yoga, laundary, facebook ogling, cooking dinner, etc) and then just slice, (powdered sugar) and serve!
- 1 cup coconut milk
- 1 tablespoon apple cider vinegar
- 2 cups All Purpose Gluten Free Flour (I use Bobs Red Mill)
- ¾ cup sugar (or beet sugar)
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon xanthum gum
- ½ teaspoon kosher salt
- ¼ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 stalk of rhubarb
- ½ teaspoon of sugar
- 1 teaspoon of coconut oil, melted
- Preheat the oven to 350 degrees. Prepare a 9” cake pan with a round of parchment paper and a spray of coconut oil.
- In a small bowl, combine the coconut milk and the vinegar and set aside.
- In the bowl of a standing mixer fitted with a whisk attachment combine the dry ingredients.
- Pour in the oil, vanilla and coconut milk combination and whisk until you have a fluffy well-combined cake batter. Transfer the batter to the prepared cake pan.
- Cut the stalk in half (into two pieces) and then thinly slice each half into paper thin strips of rhubarb. Weave the rhubarb strips over the top (or just lay them over the top). Sprinkle the rhubarb with the sugar and then brush them with the coconut oil.
- Bake the cake for 50-60 minutes until the cake is cooked through in the center. Let the cake cool and then slice and serve.
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Are you using canned coconut milk, or the kind that is refrigerated (in a carton)? And, which one do you usually rely on for most of your recipes? Thanks, hoping to bake this for a get together this weekend.
Great question Mary- refrigerated unsweetened coconut milk in the carton!
Thank you Heather!
what can you use if no xanthum gum?
Sadly kim- there is no substitute for that and it is a really important ingredient for GF baking so that the texture is right.
Sounds delicious!
Oh my goodness, Stunning cake!!
This cake sounds amazing! Love the rhubarb criss cross!
Heather, you always make vegan foods look so good! Def trying this cake soon 🙂
can you use Almond milk instead of coconut milk?
Absolutely Patricia!
I know this is an old thread, but hopefully I’ll get a reply! This looks absolutel beautiful, however, in my family’s traditional rhubarb cake, we had a lot more rhubarb. If one wanted to up the rhubarb, do you have any suggestions for them? E.g. addition of cornstarch/sugar mix to make sure the flip stays stable? Would you advise against? Maybe I’ll try and report?!