rhubarb cake with coconut flour (gluten free/keto)

I think I’m not going to become a fan of cakes fully made with coconut flour. I just don’t like either consistency or aftertaste. And I didn’t plan to include this recipe here, but since my partner said that for him this cake is great and ate most of it, I decided to add it to my collection. Maybe someone else will like it as much as him. For me it was kind of fail.

I used a recipe from fitoservegoup – I stumbled upon photos of this cake on Instagram, and decided to try. Aesthetically pleasing combination of rhubarb and strawberries. But have no idea how come their came out so happy yellow, when mine after adding 2 teaspoons of cinnamon came out somewhere between brown and grey. You can see clearly on my photos that it’s not as pretty 😦

Oh, and another thing why I don’t like the idea of coconut flour cakes – I feel like the taste of flour dominated delicate taste of rhubarb and strawberries (that burned slightly on top by the way).

Anyway, if you decide to bake this cake let me know what do you think about it in the comments below.

coconut flour rhubarb cake

gluten free rhubarb cake

rhubarb cake with coconut flour (gluten free/keto)

NOTE: my measuring cup is 250ml regular glass

INGREDIENTS for a 21 cm / 8 inch baking tray:

  • 6 large eggs
  • 340g cream cheese (I used family pack of Philadelphia)
  • 125g clarified butter
  • 1/2 cup xlylitol
  • 2 cups sliced rhubarb
  • couple strawberries
  • 2 tsp cinnamon powder
  • 1 ¼ cup coconut flour
  • ¾ cup full-fat sour cream
  • 2 tsp baking powder
  • 1/4 tsp natural rock salt

DIRECTIONS

All the ingredients should have room temperature.

Grease with butter or coconut oil your baking tray, I’ve used a round one but you can also use loaf pan as the original recipe.

Mix butter, sugar replacement and cream cheese using handheld mixer. Next add eggs one by one, and mix until combine. In a separate bowl combine all the dry ingredients: coconut flour, cinnamon, baking powder and salt. Add dry ingredients to wet ingredients and mix on a low speed until you get uniform batter.

Add sour cream and combine everything together using a spoon or spatula. Batter will be very thick – that’s because a large amount of coconut flour, and it’s absolutely normal.

Add the rhubarb and stir, you can also add strawberries chopped in small pieces. I just cut them lengthwise in quarters and pressed into the butter already placed in the baking trey.

Bake about 70 minutes, check if it’s ready using a toothpick or a wooden skewer. I always use wooden skewer – it’s long so I don’t need to be afraid to burn myself putting my hand into the hot oven. Baking time depends of the oven, and the size of trey you’re going to use, so I think that skewer method is the best to define when the cake is ready.

After baking let it to cool down completely, coconut flour is a bit weird and in my opinion needs to “set”, differently from regular flour cakes, that you can slice and eat even when hot.

I’ve kept it in room temperature for about 3 days and it was fine.

rhubarb cake coconut flour

 

no flour rhubarb cake

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