This scrumptious healthy rhubarb cake is made with ground almonds, olive oil, and sweetened with applesauce and a little honey. A gluten free and low sugar rhubarb cake, it's also moist and delicious, and a perfect spring time snack or dessert.
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Why make this rhubarb almond cake recipe?
- Healthy rhubarb and almond cake is very moist, yummy, and a little squidgy. It's not overly sweet, and the tangy, slightly tart flavour of rhubarb is delicious.
- This flourless rhubarb cake recipe is made with ground almonds and a little coconut flour. Both of these are naturally gluten-free, high fibre and nutritious. They are also grain-free, and low in carbs. (I also use a similar combination of flours in this healthy sticky toffee pudding recipe.)
- Made with healthy fats. Healthy dairy-free rhubarb cake is made without butter. Almonds provide richness, and there's a little olive oil.
- A low sugar rhubarb cake. Most of the sweetness comes from the applesauce, which makes it a healthy choice.
- With almonds and eggs, there's plenty of protein to keep you feeling full and satisfied.
- This easy gluten free rhubarb cake is also simple to make.
Ingredients
Rhubarb. There's a generous quantity of rhubarb in this recipe. Make the most of this traditional British flavour whilst it's in season in spring and early summer! I used fresh rhubarb, but if you want to use frozen rhubarb, defrost it in a colander so that the liquid runs out and doesn't make the cake too wet.
(You might also like these other healthy gluten free rhubarb recipes such as stewed rhubarb or this oaty gluten free rhubarb crumble)
Applesauce. This healthy sugar substitute in the cake makes it low in refined sugar and deliciously moist in texture. Make sure that you use unsweetened applesauce.
There's also a couple of tablespoons of sugar to mix with the rhubarb, plus a little honey. It's easier to use a runny honey so that it mixes in easier. Or if you prefer, use maple syrup.
Eggs are an essential part of the structure of the cake.
Olive oil. There's only a little added oil in this cake as the almonds provide plenty of richness. If you prefer, you can replace the olive oil with coconut oil or melted butter.
Ground almonds add a lovely texture to this gluten free rhubarb cake. I used a packet of ready ground almonds. You could also grind you own in a high powered blender.
Ground almonds add a very subtle flavour to cakes, so if you like the flavour of almonds, add a few drops of almond extract to enhance the flavour. You can also add some extra flaked almonds on top of the cake.
Coconut flour. There's a small amount of coconut flour in the recipe, and it's important to weigh it accurately. Coconut flour behaves very differently to other types of flour in baking. It absorbs a lot of liquid, so using too much can quickly dry the cake out.
(Store leftover coconut flour in the fridge. You can use it to make healthy coconut flour chocolate muffins, blueberry muffins and grain free apple crumble.)
Healthy rhubarb cake also needs baking powder to help the structure and give the cake some lift and springiness.
Variations
You can add some spice to the cake if you'd like. Try half a teaspoon of ground cinnamon, or a quarter teaspoon of ground ginger or cardamon.
You could also tweak the flavour with vanilla, or a little grated orange zest.
How to make healthy rhubarb cake
Trim the rhubarb and cut into pieces about 1.5cm. If the stalks are large, slice them lengthwise before you chop them. Add to a bowl along with 2 tablespoons of sugar. Stir to mix, and leave to one side.
Preheat the oven to 170 degrees (150 fan)
Prepare a 22cm springform or loose bottomed cake tin. Grease the sides, and line the bottom with greased baking paper.
Break the eggs into a large mixing bowl, and add the honey, applesauce, olive oil and almond extract if using. Beat well until pale and frothy. I prefer to use a handheld mixer, but you could make the batter with a hand whisk.
Add the ground almonds, baking powder and coconut flour and mix well.
Add the rhubarb, and stir well to mix.
Spoon the almond cake batter into the prepared tin. If liked, top with flaked almonds.
Bake for 60 minutes. If necessary, turn partway so the top cooks evenly. Gluten free rhubarb almond cake should be golden brown and springy to the touch.
Leave to cool in the tin for 30 minutes, then remove the side of the tin. Allow to cool completely before removing from the base.
Expert tip
Gluten free rhubarb cake is quite fragile, so I find it easier to invert the cake on a board to remove the base and paper, and then turn it back onto a serving plate.
Serving and storage
This healthy rhubarb cake is lovely as a snack cake with a cup of coffee. Or serve it as a healthy dessert. Honestly, it's probably healthy enough for breakfast too;)
It would be perfect served at Easter with a dollop of yogurt or this easy homemade custard.
As rhubarb almond cake is moist, it needs to be eaten within a day or two. If you are not eating it on the day it is made, store it covered in the fridge.
Healthy rhubarb cake also freezes well. Wrap well and freeze for up to 3 months.
FAQs
After the day it is baked, it is best to store this cake covered in fridge.
Cakes made with gluten free flour can sometimes dry out and even be a bit sandy in texture. This gluten free rhubarb cake recipe is made with almond flour, applesauce and olive oil which naturally give it a very moist texture.
If you want to use a 20cm round cake tin for this recipe, reduce the quantities of all the ingredients to 75% (ie 3 eggs, 150g ground almonds etc). Check the cake after 45 minutes cooking time.
If you want to make this healthy rhubarb cake in a square tin, use a 20x20cm tin.
Other healthy rhubarb recipes
Make the most of the rhubarb season with these other healthy rhubarb recipes. They are all gluten free and low in added sugar.
You might also like this post with other gluten free afternoon tea recipes.
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Recipe
Healthy Rhubarb Cake
Equipment
- 22cm springform tin
- handheld mixer or whisk
- baking paper
Ingredients
- 400 g rhubarb
- 2 tablespoon sugar
- 4 eggs
- 100 ml applesauce unsweetened
- 50 ml olive oil or use coconut oil/melted butter
- 50 ml honey
- 200 g ground almonds
- 40 g coconut flour
- 2 tsp baking powder
Optional
- ½ teaspoon almond extract
- 30 g flaked almonds
Instructions
- Trim, and cut the rhubarb into 1.5cm pieces. If the stems are large, cut them in half lengthwise before slicing them.400 g rhubarb
- Add the rhubarb to a bowl with the sugar and stir to mix. Set aside.2 tbsp sugar
- Preheat the oven to 170 degrees (150 fan)
- Grease and line the bottom of a round 22cm springform tin.
- Break the eggs into another bowl. Add the applesauce, honey, olive oil and almond extract if using. Whisk until the mixture is pale and frothy.4 eggs, 100 ml applesauce, 50 ml olive oil, 50 ml honey, ½ tsp almond extract
- Add the ground almonds, coconut flour and baking powder and mix well.200 g ground almonds, 40 g coconut flour, 2 tsp baking powder
- Add the rhubarb to the cake mixture and stir to mix.
- Spoon the mixture into the prepared tin and smooth the top level. Add the flaked almonds if using. Bake for 1 hour until golden and firm to the touch.30 g flaked almonds
- Leave to cool in the tin. When cool, remove from the tin carefully as the cake is quite fragile.
Notes
Nutrition
Please note nutritional information is for guidance only
Annie says
The list of ingredients doesn't include baking powder -- how much should be used?
Wendy Faulkner says
Hi, I'm sorry, I've amended the recipe card now. There should be 2 teaspoons of baking powder in the recipe. Thanks for pointing this out. Enjoy the rhubarb cake!
Eva says
This cake is definitely on my ever-expanding to-make list lol...just regretting not buying some rhubarb earlier🤪 I'm assuming 40g of spelt flour would work too. Thanks.
Wendy Faulkner says
Rhubarb freezes well if you want to put some aside for later! But actually, spelt flour won't do the same job, coconut flour is very different to other types of flour. You'll need to use about 3 times as much spelt flour and you might need to experiment a little until it looks like the texture in the pictures. I'm trying spelt flour in some other recipes at the moment, there should be some coming soon!
Carly B says
Really glad I found this - totally scrumptious and very moist.
Victoria says
Could i use AP flour in place of coconut flour?
Wendy Faulkner says
Hi, I'm sorry, but coconut flour is very different from other types of flour. It's much more absorbent, so it behaves very differently in a recipe.