This scrumptious gluten free rhubarb cake is made with ground almonds, olive oil, and sweetened with applesauce and a little honey. It's moist and delicious, a perfect spring time snack or dessert which is also healthy.
Why make this rhubarb almond cake recipe?
- The tangy, slightly tart flavour of rhubarb is delicious in a cake. Like other cakes made with ground almonds, the texture is very moist, yummy, and a little squidgy.
- There's no refined gluten free flour blend, instead this flourless cake recipe uses ground almonds and a little coconut flour. Both of these are naturally gluten free and high in fibre and nutrients. They are also grain free, and low in carbs.
- This cake is made with healthy fats. There's no butter in the cake, and it is dairy free. Almonds provide richness, and there's a little olive oil.
- The recipe is low in refined sugar. Most of the sweetness comes from the applesauce, which makes it a healthy choice.
- With the 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.
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.
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, but if you've got a high powered blender you could make your own. 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.
This cake also needs baking powder to help the structure and give the cake some lift and springiness.
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 gluten free 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.
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.
This gluten free rhubarb cake is lovely as a snack cake with a cup of coffee. Or serve it as a healthier dessert. 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 covered in the fridge.
Rhubarb cake also freezes well. Wrap well and freeze for up to 3 months.
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 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 gluten free rhubarb cake in a square tin, use a 20x20cm tin.
Other healthy rhubarb recipes
You might also like this post with other gluten free afternoon tea recipes.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
You can also follow me on Pinterest and Facebook. Or subscribe to the newsletter to receive delicious healthy recipes straight to your inbox.
Gluten Free Rhubarb Cake
- 22cm springform tin
- handheld mixer or whisk
- baking paper
- 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
- ½ teaspoon almond extract
- 30 g flaked almonds
- Trim, and cut the rhubarb into 1.5cm pieces. If the stems are large, cut them in half lengthwise before slicing them.
- Add the rhubarb to a bowl with the sugar and stir to mix. Set aside.
- 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.
- Add the ground almonds, coconut flour and baking powder and mix well.
- 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.
- Leave to cool in the tin. When cool, remove from the tin carefully as the cake is quite fragile.
Please note nutritional information is for guidance only