Coconut Rhubarb Olive Oil Cake
Recipe No. 37
I baked this cake for my most recent bake sale. I tested this recipe multiple times to get it right. That meant, I tasted it many times :’) Since the bake sale, I’ve been meaning to share the recipe so we’re here now. My last recipe for June. I was inspired by rhubarb being in season and my desire to bake a vegan variation of an angel cake. The fluffy coconut sponge is as close as I can get. Fluffy heaven, yum.
Also, here are some photos of the cake I prepared for my bake sale <3
There is this thing with Rhubarb. I don’t know how quickly I can get into the pot before I feel nauseous. Something about the smell of fresh raw rhubarb get’s me good. When the rhubarb starts cook, jam starts to the form, the aroma is divine.
This recipe is for a 4” round cake. If you want to make an 10” to serve more, please double triple the recipe <3 I’m going to detail each ingredient list and method together in sections for this publication.