Dairy Free
Gluten & Grain Free
Low Disaccharide
A tasty cake with the sourness of the fruit, and the crunchy topping.
Serves: 10-12
Prep time: 10 mins
Cooking time: 40 mins
Ingredients
- 1 cup almond meal
- 3/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger (ground)
- 4 eggs
- 1/2 cup almond milk
- 3 tbsp coconut oil (melted)
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 cup rhubarb, sliced 1/2 cm pieces
- TOPPING
- 1 cup almonds, roughly chopped
- 1 tbsp cinnamon
- 1/4 cup coconut oil
- 2 tbsp honey
Method
- Preset oven to 180°C (350°F).
- Grease and line a 23cm (9″) cake tin
- Mix topping ingredients together in a bowl, and set aside.
- In a mixer, whisk almond flour, coconut flour, baking soda, salt, cinnamon and ginger together.
- Add eggs, milk, oil, honey and vanilla extract.
- Beat in mixer or food processor for 1 minute.
- Stir in rhubarb.
- Pour mixture into prepared cake tin, and sprinkle topping evenly over the top.
- Press gently into the cake mixture.
- Bake for 30-40 minutes, until skewer inserted comes out clean.
- Remove from oven and cool 5 minutes in tin.
- Lift by baking paper onto wire cooling rack.
- Serve warm or cold.
