Almond Rhubarb Cake (Gluten-Free, Low-GI)

READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups rhubarb, sliced
  • 1
    tablespoon lime juice or 1 tablespoon lemon juice
  • 3
    tablespoons coconut sugar crystals
  • 1
    cup almond meal (or almond slices ground in food processor)
  • 12
    cup coconut flour
  • 12
    cup coconut sugar
  • 2
    teaspoons baking powder
  • 14
    teaspoon salt
  • 12
    cup sour cream or 1/2 cup yogurt
  • 2
    eggs, beaten
  • 1
    teaspoon almond extract
  • 12
    cup sliced almonds
  • 12
    teaspoon olive oil, for coating the pan
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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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