Friday, August 14, 2015

Recipe: Rhubarb Cake The Better Way



1 ½ cups flour (I used a mix of coconut-gluten-free-tigernut flour)
1 ½ cup coconut flakes
2 tsp baking powder
pinch of salt
½ cup sugar (I used coconut sugar)
1/2 cup coconut oil
1 ¼ cups almond- or coconut milk
1 tsp apple cider vinegar
2 cups chopped rhubarb
+  powdered sugar & cinnamon for serving


Preheat the oven to 350 F / 180 C. Mix the flour with coconut flakes, baking powder and salt. In an other bowl, whisk the sugar with oil until creamy. Add milk and vinegar. Whisk a little more. Mix dry ingredients with wet ones, add rhubarb and mix it in. Pour the batter into a baking dish covered with parchment paper. Bake for 40-45 minutes. Let cool for a few minutes before cutting. Sprinkle with powdered sugar and cinnamon. Enjoy!

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