Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

Get ready to whip up an Upside-Down Rhubarb Coconut Cake that's absolutely going to rock your world! Imagine the tartness of rhubarb mingling with the mild sweetness of coconut flour – it's a match made in heaven. And guess what? It's all vegan-friendly without even trying to be!

Prep time: 30 minutes
Cooking time: 45 minutes

Ingredients (Serves 10):

For the topping:

• 1 bunch of fresh rhubarb, cut into 1-inch pieces (UK: about 500g / US: about 1.1 lb)
• 1 cup of granulated sugar (UK: 200g / US: 1 cup)

For the cake:

Wet ingredients:

• 300 ml almond milk
• 100 ml melted coconut oil
• 125g caster sugar
• 1/2 teaspoon of salt
• 2 tsp vanilla extract
• Zest of 1 lemon

Dry ingredients:

• 200g plain flour
• 100g coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda

For the decoration:

• Toasted coconut flakes
• Whipped coconut cream

Instructions:

1. Begin by washing the rhubarb and cutting it into 2-inch pieces. Cut each piece in half and place them in a bowl.
2. Next, sprinkle the rhubarb with sugar and cover with water. Set this aside and let the rhubarb soak.
3. While the rhubarb is soaking, line and grease a 7-inch round cake tin. Sprinkle the bottom with a bit of sugar, then arrange the soaked and softened rhubarb pieces in a pretty pattern.
4. Now, preheat your oven to 180C.
5. For the cake, combine all wet ingredients in a jug. In a separate bowl, mix all dry ingredients.
6. Slowly fold the wet ingredients into the dry to create the cake batter.
7. Pour the cake batter over the arranged rhubarb pieces in the cake tin.
8. Pop the cake in the oven and bake for about 45 minutes, or until a toothpick comes out clean and the top is nicely browned.
9. Carefully cut around the edges of the cake, then flip it upside down to reveal the beautiful pattern.
10. To finish, sprinkle your cake with toasted coconut flakes to decorate and serve with freshly whipped coconut cream on the side. Enjoy!