A delicious and moist gluten-free rhubarb cake, perfect for any occasion. This recipe uses almond flour and coconut flour to keep it gluten-free while maintaining a soft and tender crumb.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder gluten-free
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup rhubarb chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine almond flour, coconut flour, baking powder, and baking soda.
- In another bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 22gProtein: 6gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 105mgFiber: 3gSugar: 12gVitamin A: 400IUVitamin C: 2mgCalcium: 80mgIron: 1.5mg