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Gluten-Free Rhubarb Breakfast Cake (Sugar-Free)

You will want to make this gluten-free rhubarb breakfast cake on repeat. And when the rhubarb season is over, you can use other fruits. This cake is so easy to make, naturally sweet, and so beautiful. It’s perfect for when you want to start the day with a healthy treat, but you can have it any time of the day, solo or with guests.

However, I know that peaches season has started (oh, Texas peaches!!), so feel free to replace rhubarb with peaches. In fact, what is so great about this cake is that it can be made with different fruits. I only tried peaches, apples, and rhubarb, but I think cherries and plums will work well.

The mix of lectin-free, gluten-free flour for the rhubarb cake

The flour mixture I used for this rhubarb recipe without sugar is made of chestnut flour, tigernut flour, and coconut flour. I know chestnut is a bit of a pain to find in the US, but Amazon sells it as well as It might be a little more expensive, but you will save on sweetener because chestnut flour is sweet. Whenever I use chestnut flour and tigernut flour in my cakes, the amount of sweetener I add is minimal.

In Europe, chestnut flour is common in gluten-free baking, so it can be found more easily in supermarkets or specialty stores. It’s also less expensive because the one you usually find in the US is imported from Italy – where chestnut flour is common and used in specific dessert recipes.

I guess you are much more familiar with tigernut flour. In the US, I love Organic Gemini brand (no affiliation). Despite the name, tigernuts are not nuts but small tubers. Both chestnut and tigernut are very nutritious, albeit a bit carby.

Chestnut flour and tigernut flour are naturally sweet and very flavourful. So there is not much need for added sweeteners or flavors. I did use one teaspoon of local honey, but you can use yacon syrup or another sweetener. I call this a rhubarb breakfast cake for a reason. It doesn’t have to be extremely sweet.

I also recommend reading my article Quick guide to lectin-free, gluten-free flours for more information on the different types of flours that are both gluten-free and lectin-free.

What are the nutritional benefits of rhubarb?

Rhubarb is not even a fruit. It is a vegetable, is very low in calories, and is packed with nutrients such as vitamin B, C, and K, protein dietary fiber, magnesium, manganese, potassium, calcium, beta-carotene, zeaxanthin, and lutein. I think that’s another reason a breakfast rhubarb cake makes total sense.

If you have ever tried rhubarb before, you know it has a sour, or tart taste profile. Very fresh and crisp, I would say. So traditionally, a lot of sugar is added to rhubarb in desserts.

That’s why I love combining all these types of flours with an earthy, sweet taste profile and the tartiness of rhubarb. However, if you want more sweetness, you can always drizzle some yacon syrup or even local honey on top.

Other ingredients are coconut milk, coconut flour, shredded coconut, and hazelnut butter, so everything is tasty and naturally sweet. If you don’t find hazelnut butter, you can use pecan or any nut butter you have. Or even make your own.


I get a lot of questions about substitutions. While sometimes substitutions are easy to make, I develop a recipe with a certain combination of flour because I choose the types of flour-based on the taste and texture I want to get.

I can’t personally recommend a substitution in this case, but a reader told me she made the cake with hazelnut flour instead of chestnut flour, and it worked well. However, someone else told me they tried almond flour, and it didn’t work so well. Feel free to experiment and leave a comment, so other people get inspired to try (or not).

There are so many fruits you can use as a substitute for rhubarb: peaches, plums, figs, cherries, blueberries, blackberries, and raspberries, or you can mix rhubarb with strawberries for more flavor and sweetness.

The size and the dish

This gluten-free rhubarb breakfast cake is about 6, 7in diameter, making four portions. I use a ceramic tart dish, similar to this one. For me, it makes four servings. You could also use small, individual dishes. You can make it in the full-size pie or tart dish if you double the quantity. But since this cake should be flipped after being cooked, I’d recommend a smaller cake pan size to ensure the cake doesn’t break.

So far, I have made this cake several times, and I have never had a problem flipping it. Just make sure you add a generous quantity of coconut oil to the dish before adding the fruits and the cake batter.

Fresh rhubarb
Diced rhubarb
The batter for the rhubarb cake in a baking pan

About measurements

I created this cake while in Denmark, and I didn’t have my measuring cups and spoons, so I used a normal spoon to measure. As a side note, it is so difficult to find American measuring tools in Europe. Since then I’ve made this cake many times, with the same tools. It works since the quantities are so small and the batter is very forgiving. If you add too much flour by mistake, you can always add a little bit more coconut milk.

If you have fresh figs, I have adapted this recipe to make a Fresh Fig Cake With Hazelnuts. It’s the perfect way to use those delicious and nutritious fresh figs.

Until then, enjoy the rhubarb season.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Gluten-Free Rhubarb Breakfast Cake (Sugar-Free)

1 Star2 Stars3 Stars4 Stars5 Stars (13 votes, average: 4.38 out of 5)
By Claudia Curici Serves: 4
Prep Time: 10 minutes Cooking Time: 30 minutes

A delicious morning treat that is easy to make using a variety of seasonal fruits.


  • 1 tablespoon coconut oil, for greasing the dish
  • about 6 rhubarb sticks, chopped in 1/2 inch pieces (or more to fully cover the bottom of the dish)
  • 4 tablespoons chestnut flour
  • 4 tablespoons tigernut flour
  • 1 tablespoon coconut flour
  • 2 tablespoons shredded coconut
  • 3/4 teaspoon baking powder
  • pinch of salt
  • 1 big pastured-egg
  • 2 tablespoons hazelnut butter (or another nut butter)
  • 1 teaspoon honey (or another sweetener of your choice), more if you have a sweet tooth
  • 1 teaspoon vanilla extract
  • 12-15 tablespoons full fat coconut milk



Preheat the oven to 350F.


Prepare the dish by generously coating it with coconut oil and arrange the rhubarb pieces on the bottom of the dish to fully cover it.


Mix the dry ingredients in a small bowl.


In a bigger bowl, combine the egg with the nut butter, honey and 10 tablespoons of the milk and mix well with a hand blender. Start adding the flour and incorporate it into the liquid. When you are done with adding the dry ingredients, you can add more of the coconut milk and combine well until you get a creamy batter that won't be easy to pour but it won't be too solid either. You can pour from the bowl in the dish with the help of a spoon. Level the batter and bake the cake on the middle rack for about 30 minutes.


Let it cool for about 20 minutes before you turn it upside down, with the help of a plate. Check first the sides to see if there is any resistance. Place a flat plate on the top of the cake and turn everything upside down. Lift the baking dish carefully. This cake should come out easily from the dish if the dish is well greased. Serve warm or cold, I love it both ways.


Please read the entire post before you start.

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  • Reply
    June 5, 2020 at 6:44 am

    I can’t find tigernut flour, what could I replace it with? Thank you x

    • Reply
      June 9, 2020 at 5:19 am

      It’s hard to make recommandations of substitutions when I have not tried it myself. Please read the paragraph about substitutions and see the two examples I gave, based on feedback from people who have tried to substitute. Best way is to experiement depending on what you have available. I would say almond flour would work, someone said they tried and failed… So I don’t know until I try it myself.

  • Reply
    December 29, 2020 at 11:15 am

    Made this as a Christmas morning treat with apples instead of rhubarb and it was absolutely delicious! I subbed hazelnut flour for chestnut flour and it worked well I think, though I did have to cook it a little bit longer than 30 minutes.

    • Reply
      December 29, 2020 at 11:45 am

      Thank you Greta! Good to know hazelnut flour works well. I think I’ll do the same for NYE. <3

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