Rhubarb-coconut cake

Rhubarbs are in season and I have several bags of ready-to-use, cut-up rhubarbs in the freezer, so I figured it was time to put some of them to good use!

I like to freeze my rhubarbs in bags of about 300 grams. Once they defrost and you have squeezed the leftover water out of them, there’s about 180 grams left. That’s generally a good amount for most recipes.

In case you didn’t know rhubarbs are actually a vegetable and so good for you! They are full of vitamin C and calcium and just great for so many things. Desserts are one option and definitely my preferred one! Rhubarbs go great with coconut, so I decided to develop a recipe with both of those ingredients. This is my end result, a moist and delicious cake, and in my opinion with the perfect sweet and sour ratio.

Ingredients: (Makes about 20 pieces)

1 bag of frozen rhubarbs (180 grams defrosted)

15 pitted dates

1/2 cup / 1 deciliter of water

3 organic eggs

1/2 cup / 1 deciliter of almond milk

2 tbsp melted coconut oil

1/2 tsp salt

2 tsp baking powder

1/2 tsp vanilla bean powder

1/4 cup / 1/2 deciliter coconut fibers

1/2 cup / 1 deciliter of shredded coconut

1/2 cup / 1 deciliter oats

1 tbsp honey or agave

1 tbsp psyllium husk

Directions:

Start by taking out three bowls. Add the oats to a blender and blend until you have oat flour. Transfer to one of the bowls. Then mix in the rest of the dry ingredients. Set aside. Then blend the dates with the water until it turns into a smooth paste without clumps. Transfer to the second bowl. Separate the egg yokes from the egg whites (put the egg whites in the third bowl) and add the egg yokes, almond milk and honey/agave to the blended dates. Whisk for about a minute using a hand mixer. Then whisk the egg whites until they turn stiff and you can turn the bowl upside down without the whites falling out. Put aside. Add the dry ingredients to the date mixture and whisk. Then carefully fold in the egg whites. Add the rhubarbs last and stir well. Put the batter in a cake baking tray and bake for about 25-30 minutes at 350 F / 175 C. Once the cake is done, sprinkle with shredded coconut for decoration.

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Tip: Try to substitute the rhubarbs with fresh or frozen raspberries and leave out the honey/agave. You won’t be disappointed!

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