The Grand Prize Winner of The Spring Fling Dairy-Free Recipe Contest, sponsored by So Delicious Dairy Free, is Jenny Dunklee of The Lazy Vegan Baker. She won us over with her light and fluffy vegan Cinnamon Rhubarb Coffee Cake.
Our tasters found Jenny’s recipe to be perfectly sweet and nicely tart. The vanilla coconut sauce adds a sweet and creamy drizzle, but it is still amazing without. We noted that Jenny was the only entrant to tackle this stubborn vegetable, and she did it with finesse. Her rhubarb coffee cake intrigued and delivered, while making great use of coconut milk yogurt in place of eggs, coconut milk beverage rather than dairy milk, and Culinary coconut milk instead of cream.
Jenny says, “Last weekend, my dad brought me rhubarb, freshly cut from his garden in Vermont. I love rhubarb season. For me, it is the marker of Spring really arriving; it is the first fruit/vegetable that demands to be baked into something delicious. On it’s own, this rhubarb coffee cake is really really good and a perfect Sunday morning treat with coffee or tea. Adding the Vanilla Coconut Sauce turns it into a rich, decadent, indulgence.” We at Go Dairy Free couldn’t agree more.
Congratulations to Jenny! She will be enjoying a $1000 gift card to Whole Foods or Amazon (her choice!) for making this award-wising Cinnamon Rhubarb Coffee Cake.
Special Diet Notes: Cinnamon Rhubarb Coffee Cake
Note that Culinary Coconut Milk is equivalent to canned coconut milk or coconut cream, but comes in a handy little aseptic package with a spout and is all-natural / made without tons of additives (like many other brands!).
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ⅔ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- 2 teaspoons orange zest
- ½ teaspoon vanilla extract
- ½ cup dairy-free margarine (such as Earth Balance)
- 1¼ cups sugar
- ¾ cup So Delicious Dairy Free Unsweetened Coconut Milk Yogurt
- 1½ cups rhubarb, sliced thin (about 3 large stalks)
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
- 1 11-ounce package So Delicious Original Culinary Coconut Milk (equivalent of canned full-fat coconut milk or cream)
- 2 tablespoons packed light brown sugar
- 2-3 tablespoons agave nectar
- 1-2 generous pinches salt, or to taste
- ¾ teaspoon vanilla extract
- Preheat oven to 350ºF. Lightly grease an 8×8 baking pan.
- Mix the flour and baking powder in a small bowl and set aside.
- Mix the coconut milk beverage, orange zest, and vanilla in a separate bowl and set aside.
- With a mixer, cream the margarine and sugar together on medium speed until light and fluffy.
- Add the coconut milk yogurt and mix well.
- Add the flour mixture in three additions, alternating with the milk mixture, mixing after each addition until the ingredients are just combined.
- Fold in the rhubarb and then pour the batter into the prepared pan.
- Mix together the 2 tablespoons sugar and cinnamon and sprinkle evenly on top of the cake.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before serving or garnishing with sauce.
- While the cake is cooking, combine the coconut milk, brown sugar, agave nectar, and salt in a small pan and bring to a simmer.
- Let simmer for 30-45 minutes, checking on it every 5-10 minutes or so to give it a stir with the whisk and make sure it’s not going to bubble over.
- You will know it’s done when it is thick enough to coat the back of a spoon. It should reduce down to about ½ of the original.
- Remove from heat and whisk in the vanilla.
- Let cool completely. Drizzle over cake, and store leftovers tightly sealed in a jar or container in the refrigerator for up to 2 weeks.