Dairy Free

Gluten & Grain Free

Low Disaccharide

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Amazing streusel topping on tangy rhubarb and healthy cinnamon!

Serves: slab 20 x 25cms,

 cut to preferred size slices

Prep time: 20 mins

Cooking time: 25-30 mins


  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1/2 cup Natvia
  • 1 tbsp cinnamon (Ceylon or True Cinnamon is best)
  • 2 lg stalks rhubarb, sliced 1cm pieces
  • 3 large eggs (not cold)
  • 1/3 cup coconut oil
  • 1 tsp vanilla essence
  • 1 cup almond meal
  • 1/4 cup Natvia
  • 1/8 tsp salt
  • 3 tbsp cinnamon
  • 2 tbsp coconut oil
  • 2 tbsp honey


  • Preset oven to 180°C (350°F).
  • Line a 20 x 25cm baking dish with baking paper
  • Cake Base
  • In large bowl mix almond flour, coconut flour, salt, baking soda, Natvia and cinnamon, then stir in rhubarb.
  • In another bowl beat eggs and melted coconut oil and honey. (Warm not hot).
  • Pour wet ingredients into dry ones, and mix well until combined.
  • Flatten mixture onto the base of the prepared baking dish.
  • Streusel
  • In large bowl mix almond flour, salt, cinnamon and Natvia.
  • Warm coconut oil and honey together, mix well and pour into dry mixture.
  • Continue mixing until thoroughly combined, and pinch mixture to represent chunky clusters.
  • Evenly spread over prepared cake base, pressing slightly on top.
  • Bake in oven for 25-30 minutes, test with inserted skewer (if it comes out clean when inserted, it is ready.)
  • Remove from oven, and gently lift from pan with baking paper, onto wire cooling rack. (if difficult, leave to cool in baking dish)
  • This should be kept refrigerated, and is suitable to freeze.


Suitable to freeze.

Delicious with yoghurt on top!


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