Gluten Free Rhubarb Cake
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.
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
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.
- 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.
Notes
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.
Nutrition
Calories: 202kcalCarbohydrates: 15.4gProtein: 6.2gFat: 14.2gSaturated Fat: 1.9gFiber: 4.2gSugar: 8.9g
Tried this recipe?Let us know how it was!