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Gluten and dairy-free almond & coconut rhubarb cake
Gluten and dairy-free almond & coconut rhubarb cake
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Indulgent dairy and gluten-free cake.
Ingredients:
  • 175g pure icing sugar, plus extra to sprinkle
  • 160g almond meal
  • 5 egg whites
  • 110g coconut oil, at room temperature
  • 40.00 ml flaked almonds
  • 350g trimmed rhubarb, cut into 4cm pieces
  • 24.00 gm pure icing sugar
Instructions:
  • Roast the rhubarb to perfection! Simply preheat your oven to 220°C or 200°C fan-forced. Combine rhubarb, icing sugar, and 2 tablespoons of water in a baking dish. Gently mix and lay them out in a single layer. Roast for 15 minutes until tender yet firm. Let it cool before serving. Enjoy!
  • Preheat oven to 180°C (160°C fan-forced). Grease and line an 18cm springform pan with baking paper.
  • - Sift sugar into a large bowl, then add almond meal and whisk together. - In a separate large bowl, whisk egg whites until just foamy, then add coconut oil and almond mixture and stir until combined. - Pour the batter into a prepared pan and arrange rhubarb on top, pressing slightly. Sprinkle with flaked almonds. - Bake for 1 hour 15 minutes, then cool in the pan for 5 minutes. - Remove the sides of the pan and cool on a wire rack.
  • Dust with additional powdered sugar.

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