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Writer's pictureFreya Bennett-Overstall

Rather Good Gluten-Free Rhubarb, Almond and Cinnamon Cake.

Updated: Aug 11

As requested, here is my super moist and not-to-sweet gluten-free rhubarb, almond and cinnamon cake recipe.


We have had an endless supply of home grown rhubarb this year. Hence, I have been trying all sorts of rhubarb recipes...I have to admit the rhubarb chutney was not a hit. This gluten-free rhubarb, almond and cinnamon cake has been a big hit though.

"Mmmm, this cake is rather good!" – Simon

Since I shared a few photos of this cake on socials, the recipe has been requested by many, so here it is.


Rather Good Gluten-Free Rhubarb, Almond and Cinnamon Cake Recipe


Ingredients:


  • 325g rhubarb (3-4 large stalks)

  • 7-8 Tblsp raw sugar

  • 35g millet

  • 1 lemon

  • 2 large eggs, room temperature

  • 1/3 cup, 110g coconut yoghurt (dairy-free) or greek yoghurt

  • 50g light virgin olive oil or macadamia oil

  • 120g blanched almond flour

  • 135g self-raising gluten free flour (I use Orgran)

  • pinch of sea salt

  • cinnamon


Directions:


  1. Line spring-form baking tin with baking paper. Preheat oven to 185°C.

  2. Mill millet in TMX* on speed 9 until fine.

  3. Slice the rhubarb stalks diagonally, approximately 2-3cm long. Dice any less attractive pieces of rhubarb, until you also have about 1 cup of diced rhubarb.

  4. Place the sliced rhubarb in a bowl with 3 Tblsp of sugar. Place the diced rhubarb in a seperate bowl and also cover with 3 Tblsp sugar.

  5. Add lemon zest and juice to the diced rhubarb.

  6. Lightly stir both rhubarb bowls and let sit.

  7. Add the 2 eggs, yoghurt and oil to ingredients in TMX*. Mix on speed 3, for 30-60 seconds, until mixed.

  8. Add almond flour, gluten-free flour and salt to the ingredients in the TMX*. Mix on speed 3, for 1-2 minutes, until mixed.

  9. Add diced rhubarb to ingredients in the TMX*. Mix on speed 3, for 30-60 seconds, until lightly mixed.

  10. Scrape the mixture into the prepared baking tin and then top with the sliced rhubarb, including the sugar and lemon juice. Sprinkle with cinnamon and 1-2 tablespoons of sugar (depending on your desired sweetness). Place a tray under the baking tin in the oven, to catch any syrup.

  11. Bake cake until it is golden on top and a skewer tester, inserted near the centre of the cake, comes out clean. It usually takes about 50-60 minutes .

  12. The cake is delicious served warm, with a dollop of yoghurt on the side (I like Vanilla Cocobella). It is best eaten within the first 2 days of baking. Store the cake covered, at room temperature, for the first day. It is then best to keep the cake in the fridge for up to 5 days (if it lasts that long). If you have a microwave it's yum to warm an individual slice up.


Bon appetit!


Please share in the comments section how you find this recipe and if you add in any modifications.


xx F


Notes -

  • TMX* - stands for Thermomix. I use a Thermomix for this recipe. If you don't have a Thermomix you can use a an alternative mixer or mix it manually.

  • If you are fine with gluten you can use wheat flour instead of GF flour.

  • You can make the cake grain-free by omitting the millet and GF flour, replace with 95g cassava flour and 30g tapioca flour.

  • You can make the cake refined sugar free by using maple syrup or honey in place of sugar.


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