Gluten-Free & Vegan Norwegian Rhubarb Cake

10 servings
45 min

This Gluten-Free & Vegan Norwegian Rhubarb Cake is deliciously balanced between tart and sweet. The sweet almond tones are surprisingly complementary to the tartness of the rhubarb making this a well-rounded rhubarb cake. Serves as a delicious birthday cake, a delicious dessert option for any gathering or simply as a coffee cake to have around the house for a delicious treat. Lower in sugar than the average cake and with the high-protein almond flour, it also makes this a great keto dessert for those who are carb conscious.



I must confess that rhubarb is one of those things that gets me a little nostalgic about my grandma’s baking. She would often make rhubarb pies, crisp, or jam that was freshly picked from her garden, which was always full of organic fruits and vegetables. Memories of picking fruits and vegetables till our shirts were brimming but barely making it back without eating ¾ of what we’ve picked.


For more details, click here to see the original post.

Gluten-Free & Vegan Norwegian Rhubarb Cake

Recipe details

  • 10  servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info

Ingredients

Dry Ingredients

  • 1 1/2 cups Almond flour (packed)
  • ¾ cup Potato starch
  • ¼ cup Cornstarch (or arrowroot starch)
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Ground flax seed

Wet Ingredients

  • ½ cup Sugar of choice
  • 1/3 cup Vegan butter
  • ¼ cup Plain Vegan Yogurt
  • ½ tsp Apple cider vinegar
  • ½ cup almond milk
  • 1 tsp Vanilla
  • 1 tsp Almond essence
  • 1 tsp Orange rind grated

Toppings

  • 4 Stalks rhubarb chopped
  • ½ cup Almond slivers
  • 2 tbsp Raw cane sugar

Instructions


Preheat oven to 350˚F and grease a 8” cake pan with removable bottom. Also, line the sides with parchment paper for easy removal.
In a large bowl, mix in your dry ingredients till well combined.
In a separate bowl, cream your sugar and butter together until you have a homogenous mixture. Then, mix in the rest of the wet ingredients.
Make a well in the dry ingredients then pour wet ingredients and mix till well combined.
Pour batter in the cake pan then add chopped rhubarb, almond slivers and raw cane sugar in that order.
Bake for 30-40 minutes or until toothpick comes out clean.
Remove from oven, let cool for 10 minutes, then remove from cake pan. Keep refrigerated for up to 4 days.

Happy as a Yam
Want more details about this and other recipes? Check out more here!
Go

Comments

  • Susan Susan on Sep 02, 2021

    does the fruit need to be rhubarb? Will peaches and/or/blueberries work too?

    • Mary knight Mary knight on Sep 02, 2021

      It would be scrumptious with any fruit. Rhubarb, however, is very tart and tangy, which peaches and blueberries are not. Rhubarb has a lot of texture and fiber, again lacking in blueberries and peaches. There probably is another more available fruit you could substitute though that has a strong texture and tartness similar to rhubarb. But again, it would taste great with any fruit that you like, I'm certain.

  • Lise Desbiens Lise Desbiens on Sep 03, 2021

    can you use frozen rhubarb?

Next