RHUBARB AND CINNAMON CAKE by allergy cooking my way


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


  • 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
  • 1 cup almonds, roughly chopped
  • 1 tbsp cinnamon
  • 1/4 cup coconut oil
  • 2 tbsp honey


  • 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.


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