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Rhubarb and almond olive oil cake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
"Deliciously moist gluten-free cake with a light texture, thanks to a blend of flours and almond meal."
Ingredients:
  • 250ml (1 cup) almond milk
  • 100g organic panela sugar
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 tsp vanilla bean paste
  • 2 eggs, lightly whisked
  • 115g (3/4 cup) buckwheat flour
  • 40g (1/3 cup) almond meal
  • 35g (1/4 cup) coconut flour
  • 1.25 gm bicarbonate of soda
  • 150g rhubarb, trimmed, cut into 5cm pieces
  • 30.00 ml natural flaked almonds
  • Coconut yoghurt, to serve (optional)
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease the base and sides of a 21cm shallow square cake pan, line it with baking paper, leaving some overhang. In a small saucepan over low heat, combine almond milk, sugar, oil, and vanilla bean paste. Stir and cook for 4 minutes until the sugar dissolves. Transfer the mixture to a bowl and let it cool for 6 minutes.
  • Combine eggs with milk, then mix in buckwheat flour, almond meal, coconut flour, baking powder, bicarbonate of soda, and cinnamon. Pour into pan, smooth the top, add rhubarb randomly, sprinkle with almonds, then bake for 25 minutes until a skewer comes out clean.
  • Allow the dish to cool in the pan for 5 minutes, then transfer it to a wire rack. Cut it into 12 pieces and serve warm with a dollop of coconut yogurt if desired.

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