Chocolate Rhubarb Upside Down Cake (Gluten Free, Vegan, Paleo, Egg free, Dairy free, Grain free)
Hey gang!- It’s rhubarb season and I’m looking for as many neato ways to use it up as I can, before its all gone.
I love when seasonal fruits start popping up- you almost drown yourself in them and then as soon as you’re almost sick of it, another new fruit comes in season and its on to the next adventure! For now, its rhubarb time.
I wanted to try something a little unusual, and I figured a chocolate upside down cake would be perfect. Now, if you need it to be nut free- please try the awesome recipe at Whole Life Nutrition Kitchen. Brilliant blog, it is :D
Why on earth would I put chocolate and rhubarb together, you might ask?
Well, I was supposed to make two chocolate cakes for my family dinner last night. And I kiiiiiiiiiiiiiiiiiiinda ran out of time because my sister’s little beanies were getting hungry and I couldn’t keep the oven running…. So, I figured, may as well use up the extra batter left over and try something a little unusual!
NOTE : this makes the most phenomenal chocolate cake, ever. So, you can always just make it without the rhubarb. However, the rhubarb is awesome. Just sayin’ :)
Chocolate Rhubarb Upside Down Cake (GF, Paleo, Vegan, Grain Free)
- 1/2 cup + 4 tbsp non dairy milk of your choice
- 1/4 cup coconut oil, melted
- 1/2 cup honey (Vegan: 3/4 cup agave nectar)
- 2 tbsp finely ground flax seed (flax free: try 3 tbsp ground chia)
- 2 tsp apple cider vinegar
- 1 over ripe banana, mashed
- 1 packet unflavoured gelatine (about 1 tbsp), (Vegan: 1 tbsp agar agar powder)
- 1 tsp evaporated coffee crystals or espresso powder
- juice of 1 lemon ( 2tbsp)
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 2/3 cup arrowroot starch
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- zest of 1 lemon
1. Preheat your oven to 350. Mix the wet ingredients first- the longer you let them sit to swell, the better the final result (I let mine sit overnight). Put all the wet ingredients in a bowl and blend with a hand blender or puree in the food processor.
2. In a separate bowl, mix the dry ingredients without the lemon zest, pas through a sifter, and then stir in the lemon zest.
3. Add the wet ingredients to the dry ingredients (no rhubarb yet!), and mix.
4. Cover the bottom of an 8 inch (or 12 inch) round cake pan with the chopped rhubarb, generously. Scatter the coconut sugar over top. Pour the cake mix over top.
5. Bake at 350 for 30-45 minutes on the middle rack of the oven- its ready when it feels solid in the middle. Let cool inside the pan 15 minutes before removing, so the juices can absorb well.
6. Turn out on a serving platter- voila!