Rhubarb Cake

 This bright and bold rhubarb cake is soft, satisfying, and completely plant-based — made with coconut flour, tangy rhubarb, and topped with a creamy beet-berry glaze that turns heads. Finished with crunchy walnuts and a gentle swirl of coconut yogurt, it's a treat that feels both special and wholesome.

This cake is:

• Vegan

• Gluten-free

• High in fiber

• Made with whole-food ingredients

• Refined sugar-free

…and incredibly beautiful, naturally.

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Upside-Down Rhubarb Cake

Ingredients (one 20–22 cm cake, serves 8)

For the cake:

• 200 g rhubarb, chopped

• ½ cup coconut flour

• 1 tsp baking soda

• ½ tsp baking powder

• Pinch of salt

• 1 tsp vanilla extract

• 1 tsp apple cider vinegar or lemon juice

• ½ cup unsweetened plant milk

• ⅓ cup coconut yogurt (or applesauce)

• 2 tbsp pumpkin purée or almond butter

• 2 tbsp erythritol or coconut sugar (adjust to taste)

For the beet-berry glaze:

• 1 small cooked beetroot

• ½ cup frozen or fresh berries (blueberries or raspberries)

• 3 tbsp coconut yogurt

• 1–2 tbsp erythritol or another sweetener

• 1 tsp lemon juice (optional, for tang)

For decoration:

• Walnut halves

• 1 tbsp coconut yogurt (center topping)

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Directions

1. Preheat the oven to 180°C (355°F). Grease a 20–22 cm round baking dish or line with parchment.

2. In a bowl, mix dry ingredients: coconut flour, baking soda, baking powder, salt, and protein powder if using.

3. In a second bowl, whisk together plant milk, yogurt, pumpkin purée, sweetener, vanilla, and vinegar.

4. Combine the wet and dry mixtures. Stir in the chopped rhubarb. The batter will be thick — that’s normal with coconut flour.

5. Spread the batter evenly into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cool fully before glazing.

6. Make the glaze: Blend beetroot, berries, yogurt, sweetener, and lemon juice until smooth and pourable.

7. Decorate the cake: Pour the glaze over the cooled cake, letting it spread naturally. Arrange walnut halves in a ring and place a spoonful of coconut yogurt in the center.

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Storage & Serving

This cake keeps well in the fridge for up to 3 days. Serve chilled or at room temperature. Perfect with tea, or as a light and colorful dessert.

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Nutrition Info (per 1/8 slice — estimated)

• Calories: ~130 kcal

• Protein: ~5 g

• Fat: ~7 g

• Carbs: ~12 g

• Fiber: ~5 g

• Sugar: ~3 g (mostly from rhubarb and berries)