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  • Diabetic Living Australia

    MELTING MOMENTS

    Feb 09, 2022 6 minutes

    Cook’s Tip

    Keep the cake in an airtight container in the fridge for up to 3 days. To freeze, wrap portions in plastic wrap and put in a resealable plastic bag. Label, date and freeze for up to 3 months.

    COCONUT, RHUBARB AND CHOCOLATE CAKE

    PREP 15 MINS (+ 15 MINS COOLING) COOK 50 MINS SERVES 12 (AS A SNACK OR DESSERT)

    150g trimmed rhubarb, cut into
    4cm pieces
    2 Tbsp water
    1 tsp ground cinnamon
    110g (½ cup) caster sugar or granulated sugar substitute
    80g (½ cup) wholemeal self-raising flour
    75g (½ cup) self-raising flour
    75g (½ cup) coconut flour
    45g (¼ cup, lightly packed) dark brown sugar
    3 Tbsp Dutch cocoa powder, sifted
    1 tsp baking powder
    2 x 60g eggs
    160ml (2⁄3 cup) skim milk
    70g light margarine, melted
    Extra Dutch cocoa powder, to serve (optional)

    Put the rhubarb, water, cinnamon and 2 Tbsp of the caster sugar in a medium saucepan. Cover and bring to a simmer over medium-high heat. Reduce heat to

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