Rhubarb and coconut cake

Name: Rhubarb and coconut cake
Prep time: 30 min
Total time: 65 min
Yield: 12
Cuisine: Swiss cuisine
Ingredients: 150 g light spelt flour; 10 g Maizena cornflour; 1 tbsp baking powder; 1 tbsp sodium bicarbonate; 100 g coconut flakes; 40 g icing sugar; 2 tbsp coconut flakes; 150 g maple syrup; 200 g plain vegan yoghurt substitute; 100 g apple sauce; 200 g rhubarb; 130 g vegan quark substitute; 3 tbsp rapeseed oil

Vegan desserts Swiss cuisine

Total: 1 hr 5 min. | Active: 30 min.

vegan, lactose-free

409 Likes

All eyes are on the rhubarb! The slightly tart vegetable is perfectly complemented in this recipe by the exotic flavour of coconut. The sweet, nutty taste of the coconut goes beautifully with the acidity of the rhubarb without stealing the show.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

Batter
150 g	light spelt flour
10 g	Maizena cornflour
1 tbsp	baking powder
1 tbsp	sodium bicarbonate
100 g	coconut flakes
200 g	plain vegan yoghurt substitute (see note)
100 g	apple sauce
3 tbsp	rapeseed oil
150 g	maple syrup
200 g	rhubarb, cut into approx. 1 cm slices

Topping
130 g	vegan quark substitute (see note)
40 g	icing sugar
2 tbsp	coconut flakes

How it's done

Batter

In a bowl, mix the flour with all the other ingredients up to and including the coconut flakes. Add the yoghurt substitute and all the other ingredients up to and including the maple syrup, mix. Fold in the rhubarb using a rubber spatula. Transfer the batter to the prepared tin.

To bake

Approx. 35 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly. Remove the cake from the tin, leave to cool on a rack.

Topping

Place the quark substitute in a bowl, sieve in the icing sugar, mix well, spread on top of the cake. Sprinkle with coconut flakes.

Show complete recipe