So you may notice things looking a little different around here today. As I mentioned in my last post, I have been working with Noor from BlogMePretty for the last few weeks to update the look and feel of the blog and its finally here. And to celebrate, I baked a cake.
This is the first cake to feature on this site. This is largely because I’m hot really a huge cake fan. Don’t get me wrong, I don’t mind cakes. Sure, they have their good points – they are sweet and filled with cream and often chocolate – and anything filled with chocolate cant really be that bad, right? But if I’m going to go down the chocolate route, then I’m more likely to pick a bar or a cookie or a truffle. Its nothing personal, its just the way its always been. When I was younger, my favorite type of cake was icecream cake. I know – not technically a cake. One birthday I even had a cake made entirely out of chocolate. Yes, also not a real cake.
But this cake is different. For a start, its not chocolate based, so it doesn’t have to compete for my affection with any other chocolatey goods. Instead, its quite light and moist and sweet – but not too sweet. The soft, spongey coconut center is perfectly complimented by the tart rhubarb topping. And the rhubarb itself is a plus in my book – its my new favorite vegetable-masquerading-as-a-fruit. If for some reason you don’t like rhubarb (and if so, I still think you should try it here and then see if you still dont like it), you could easily replace it with peaches, berries or apple, or omit the fruit completely and the coconut flavour be the star of this cake. And, finally, rather than being packed full of processed and refined flours and sugars this cake is instead grain free and full of healthy fats, with no refined sugar in sight. This cake ticks all the metaphorical boxes and has surged to the top of my lists of cakes (real cakes – trust me, nothing can compete with a “cake” made entirely of chocolate!)
Grain-free coconut and rhubarb cake
Notes: The first time I made this cake I used the 2 Tbsp of maple syrup, however I omitted it the second time and thought it was fine, though I generally dont like my sweets too sweet. You could also use flour instead of the almond meal, though make sure you use a GF certified flour if you are intending to keep the cake gluten free.
2 cups shredded, unsweetened coconut
1/2 cup coconut sugar
1 cup almond milk
1/3 cup coconut oil
1/2 cup of almond meal
2 Tbsp maple syrup, optional
1 tsp baking powder
1 tsp bicarb soda
1 small bunch rhubarb, finely sliced (about 1.5 cups sliced)
2 Tbsp coconut sugar
Preheat oven to 180C || 355F (170C || 340 F fan-forced)
Grease and line a 9″ springform pan.
Add coconut to a food processor and process until finely ground, resembling almond meal. Add the remaining dry ingredients and pulse once or twice to combine.
Add the wet ingredients and process a few seconds until all ingredients are combined.
Pour into a prepared cake tin and sprinkle the chopped rhubarb evenly on top, and then the 2 Tbsp’s of coconut sugar.
Bake for 45 minutes, checking after 40 minutes – the edges should be brown and starting to come away from the side, and a skewer inserted should come out mostly clean.