Description

This gluten-free rhubarb cake is so delicious, fluffy, and moist that you will want to make it on repeat. Plus, it is lectin-free and sugar-free, so easy to make, and it looks beautiful. It can be a perfect breakfast cake, coffee cake, or a light sugar-free dessert. And when the rhubarb season is over, use other fruits, like peaches, plums, cherries, or berries.

Ingredients

1 tablespoon coconut oil, for greasing the dish
about 6 rhubarb sticks, chopped into 1/2 inch pieces (or more to fully cover the bottom of the dish)

DRY INGREDIENTS

4 tablespoons chestnut flour
4 tablespoons tigernut flour
1 tablespoon coconut flour
2 tablespoons shredded coconut
3/4 teaspoon baking powder
pinch of salt

WET INGREDIENTS

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 (from a can)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350F.
Prepare a baking dish by generously coating it with coconut oil and arrange the rhubarb pieces on the bottom of the dish to fully cover it. The dish I use for this quantity is round, made of ceramic and it has a 6-inch diameter on the bottom and 7-inch diameter on top. Choose any dish than holds 2 cups volume.
Mix the dry ingredients in a small bowl.
In a bigger bowl, beat the egg with the nut butter, honey and 10 tablespoons of the coconut milk. 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 into the dish with the help of a spatula. Level the batter and bake the cake on the middle rack for about 30 minutes, or until the cake is no longer soft to touch.
Let it cool for about 20 minutes before you flip it over.
Check first the sides to see if there is any resistance and release them with a knife. Place a flat plate on the top of the cake, hold it tightly into place, and flip it over. Lift the baking dish carefully. This cake should come out easily from the dish if the dish is well-greased.
Serve warm or cold, with a cup of coffee or tea.

Notes

The dish I use for this quantity is round, made of ceramic with a 6-inch diameter on the bottom and a 7-inch diameter on top. You can choose any dish than holds 2 cups volume. You can mix in some strawberries with the rhubarb, or you can try this cake with other seasonal fruits (peaches, apples, fresh figs, plums, cherries, etc).