Cinnamon Rhubarb Coffee Cake with Creamy Vanilla Coconut Sauce

• Produce

  • 2 tsp Orange, zest
  • 1 1/2 cups Rhubarb, thin

• Canned Goods

  • 1 11-ounce package So delicious original culinary coconut milk

• Condiments

  • 2 tbsp Agave nectar
  • 1/2 cup Margarine, dairy free

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 tbsp Brown sugar, packed light
  • 1/2 tsp Cinnamon, ground
  • 1 generous pinches Salt
  • 1 3/8 cups Sugar
  • 1 1/4 tsp Vanilla

• Other

  • ¾ cup So Delicious Dairy Free Unsweetened Coconut Milk Yogurt

Found on godairyfree.org

Ingredients

• 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

Directions

• 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.