Almond & Rhubarb Cake (Gluten-Free) Recipe

Name: Almond & Rhubarb Cake (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup Rhubarb (sliced); 1 tbsp Lime or lemon juice; 3 tbsp Coconut sugar or Lakanto; 250 ml Almond flour; 125 ml Coconut powder; 125 ml Coconut sugar or Lakanto; 2 tsp Baking powder; 1/4 tsp Salt; 125 ml Sour cream or unsweetened yogurt; 2 Eggs; 1 tsp Almond essence; 125 ml Sliced almonds; 1 Oil or butter to grease cake pan

Servings: persons

3 cup Rhubarb (sliced)
1 tbsp Lime or lemon juice
3 tbsp Coconut sugar or Lakanto
250 ml Almond flour
125 ml Coconut powder
125 ml Coconut sugar or Lakanto
2 tsp Baking powder
1/4 tsp Salt
125 ml Sour cream or unsweetened yogurt
2 Eggs
1 tsp Almond essence
125 ml Sliced almonds
1 Oil or butter to grease cake pan

1
Preheat the oven to 180C.
2
Grease the 21-cm round cake pan with oil or butter.
3
Place the sliced rhubarb, lime or lemon juice, and 3 tablespoons of sugar into a bowl.
4
Mix it up and set aside.
5
In a separate bowl, combine the ingredients on the list from the almond powder down to the salt, and mix.
6
Add the sour cream or yogurt, beaten egg, and almond extract.
7
Mix together.
8
Add the rhubarb and gently mix it in.
9
Transfer the batter to the cake mold and top with almond slices.
10
Bake for 45-50 minutes until an inserted skewer comes out clean.
11
Once cooled, remove from the cake pan and place on a wire rack to cool.
12
Infuse with love and gratitude.
13
Slice it up and serve with fruits or vegetables.

1029

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cup Rhubarb (sliced), 1 tbsp Lime or lemon juice, 3 tbsp Coconut sugar or Lakanto, 250 ml Almond flour, and more.

Yes, Almond & Rhubarb Cake (Gluten-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond & Rhubarb Cake (Gluten-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions