Strawberry-Rhubarb & Olive Oil Chocolate Cake w/ Chocolate Whip | dolly and oatmeal #glutenfree

i know i said last week that i was essentially going to wait until memorial day weekend to break into rhubarb season and make a pie, but i couldn’t wait. i saw these beautiful vibrant stalks and the first juicy strawbs at the market the other day, and i broke down and bought them. maybe this is a totally cliche thing to do when you’re pregnant (or just an emotional human being) but cake, guys. cake to ring in the fruity baking season that beats all others!

as i’ve mentioned before, my one consistent go-to pregnancy craving has been strawberries. from the beginning i was eating at least 2 pints per week, so, needless to say, strawberry season has been all i’ve been wanting/dreaming about! there are so many ways to use strawberries, or any in-season berry for that matter. but my fave is to really let the fruit shine in its most natural way. so in this situation i thought topping the cake with these sweet, juicy babes was the only way to do them proper justice.

things i love about this cake:

chocolate & rhubarb & strawberries = everything
the cake is so light and subtle it can totally be eaten as breakfast :)
the chocolate whip! fluffy, creamy, and adds just enough to make this cake a bit more luscious
california olive ranch’s rockin’ new mild and buttery olive oil
if you look at it from above it looks like a huge strawberry-topped doughnut
if you look at it from the side it looks like an even bigger cupcake ;)

but seriously, this is one of my favorite cakes i’ve made and shared here on the blog! i hope you enjoy it! xo

*this post was created in partnership with california olive ranch. all opinions, as always, are my own. thank you for supporting the sponsors that keep dolly and oatmeal going!

strawberry-rhubarb & olive oil chocolate cake w/ chocolate whip | gf + df

i've been using superfine brown rice flour for baking for the last couple of months and have been loving how tender and delicate it makes baked goods. you can certainly use regular brown rice flour here 1:1, but i would nudge you to try the superfine variety some day - it's really great to work with! (i bought this brand.)

| makes one 8-inch round bundt cake // serves 8 |

1 cup superfine brown rice flour
1 cup (gluten free) oat flour
1/3 cup cacao powder, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coconut sugar
1/2 cup california olive ranch mild and buttery olive oil
3 large farm eggs
1 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1 cup sliced rhubarb
1 pint strawberries, sliced or whole (depending on size)

chocolate whip

1 can full-fat coconut milk, refrigerated overnight
2 tablespoons cacao powder
2 tablespoons powdered coconut sugar*
2 teaspoons pure vanilla extract
pinch of salt

*to make powdered coconut sugar: blend 1/2 cup coconut sugar in a high-speed blender (preferably a Vitamix) on high for about 30-40 seconds, until powdery. store extra in an air tight container.

method

preheat oven to 350°F and oil an 8-inch bundt pan, dust pan with cacao powder and set aside.
in a large bowl, whisk together the flours, cacao powder, baking powder, baking soda, and salt. set aside.
in another large bowl, beat together the sugar and oil with an electric mixer on medium-low speed until mixture is wet and sandy. add the eggs one at a time, beating them on low until fully incorporated. add the applesauce and vanilla, and beat together once more until mixed.
in 3-4 applications, add the dry ingredients to the wet and blend on low until mixed. repeat until everything is incorporated. set the electric mixer aside and use a rubber spatula to fold in the sliced rhubarb.
evenly distribute the batter in your prepared pan and smooth the top with the spatula.
bake until a cake tester inserted into the center of the cake comes out clean, about 35-40 minutes. set cake on a cooling rack and allow it to cool completely. once cool, run a thin knife around the sides to loosen it. invert the cake onto a large plate, platter, or cake stand.
frost with the chocolate whip and top with sliced or whole strawberries. slice and serve, or cover cake lightly with parchment in the refrigerator. leftover cake can be stored in the fridge for up to 3-4 days.

chocolate whip

turn coconut milk can over and open from the bottom. pour out the coconut water (reserve for smoothies, etc.) and scoop the solidified coconut cream into a mixing bowl. add the cacao powder, sugar, vanilla, and salt, and beat together with an electric mixer until all the ingredients are mixed and frothy. taste for sweetness adding more sugar if necessary. cover with cling wrap and refrigerate until ready to use. (cream can be made a day in advance.)