Description
This Easy Rhubarb Upside-Down Cake is AIP, paleo and vegan and so delicious. Tangy rhubarb is tossed in maple sugar to complement a soft and light cake spiced with ginger, cinnamon and lemon.
Ingredients
Rhubarb Topping
- 1 lb fresh or thawed rhubarb, cut into 1-inch pieces
- 1/4 cup coconut or maple sugar
- 1.5 TBSP tapioca starch
Cake Batter
- 1 cup unsweetened applesauce
- 1/2 cup palm shortening
- 1/2 cup full fat additive free coconut milk
- 3 TBSP maple syrup
- 1 tsp pure vanilla extract
- 3/4 cup tapioca starch
- 1/2 cup cassava flour
- 1/4 cup coconut flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 TBSP lemon zest
- 1 TBSP apple cider vinegar
Instructions
- Preheat oven to 375F and line an 8-inch springform pan with parchment paper.*
- In a large bowl, combine rhubarb pieces with maple or coconut sugar and tapioca starch and allow to sit while you make the cake batter.
- In the bowl of a stand mixer combine applesauce, palm shortening, coconut milk, maple syrup and vanilla extract. Don’t worry if the mixture is lumpy and curdled – it will come together with the dry ingredients**
- In a separate bowl, combine tapioca starch, cassava flour, coconut flour, cinnamon, ginger, salt and baking soda.
- With the stand mixer on low speed, slowly add the dry ingredients to the wet ingredients.
- Finally, fold in lemon zest and apple cider vinegar. Mixture should be light and fluffy.
- Scatter or evenly distribute the sugar-coated rhubarb onto the parchment paper in the cake pan.
- Pour the cake batter on top the rhubarb pieces and smooth with a spatula
- Bake in the middle rack of oven for 30-35 minutes or until toothpick inserted into the center comes out clean.***
- Allow cake to cool 10 minutes before releasing the cake, flipping it over onto a cooling rack and carefully peeling away the parchment paper from the top of the cake.****
- Allow the cake to cool fully before slicing into it for optimal texture.
Notes
* A springform pan makes the removal of the cake a lot easier, but you can definitely use another shaped pan if you don’t have access to a springform.
** You can also do this in a food processor or by hand with a whisk in a large bowl.
*** After reader feedback noting that more cooking time was required, I updated the recipe to include a baking range to accomodate different ovens
**** You want to ensure the cake has cooled slightly so that it doesn’t break apart but be careful about letting it cool too long or it will be difficult to separate the sticky rhubarb topping from the parchment paper.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking