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Gluten-Free Rhubarb Cake
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Norwegian Rhubarb Cake

This Norwegian Rhubarb Cake has sweet almond tones are surprisingly complimentary to the tartness of the rhubarb making this a deliciously well-rounded cake. 
Course Dessert
Cuisine Northern Europe, Norwegian, Scandiavian
Keyword birthday cake, cake, Coffee Cake, Dairy-Free, Gluten-Free, gluten-free & dairy-free dessert, gluten-free & vegan dessert, gluten-free dessert, Keto dessert, Low calorie, Low Carb, Low sugar, Rhubarb, Rhubarb Cake, vegan dessert
Prep Time 10 minutes
Cook Time 35 minutes
Servings 10
Calories 225kcal
Author Happy as a Yam Recipes

Equipment

  • Springform Pan

Ingredients

Dry Ingredients

  • 1 cups Almond flour (packed)
  • ¾ cup Potato starch
  • ¼ cup Cornstarch (or arrowroot starch)
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • 1 tbsp Ground flax seed

Wet Ingredients

  • ½ cup Sugar of choice
  • ⅓ 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 an 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.
    Rhubarb Cake Toppings
  • 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.