Almond Rhubarb Cake (Gluten-Free, Low-GI)
photo by InnerHarmonyNutriti
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
1 9-inch round cake
- Serves:
- 8
ingredients
- 709.77 ml rhubarb, sliced
- 14.79 ml lime juice or 14.79 ml lemon juice
- 44.37 ml coconut sugar crystals
- 236.59 ml almond meal (or almond slices ground in food processor)
- 118.29 ml coconut flour
- 118.29 ml coconut sugar
- 9.85 ml baking powder
- 1.23 ml salt
- 118.29 ml sour cream or 118.29 ml yogurt
- 2 eggs, beaten
- 4.92 ml almond extract
- 118.29 ml sliced almonds
- 2.46 ml olive oil, for coating the pan
directions
- Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
- In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
- In another bowl, place all the dry ingredients from almond meal to salt and mix.
- Add wet ingredients from sour cream or yogurt to almond extract and mix.
- Fold in the rhubarb mixture and mix gently.
- Pour the batter into the round baking pan and top with almond slices.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- When the cake is no longer hot, remove it from the pan and cool on a wire rack.
- Infuse love, slice and serve with a scoop of ice cream (if you wish)!
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