Gluten Free Rhubarb Cake Recipe
Easy, delicious, moist Gluten Free Rhubarb Cake Recipe.
Servings: 10 slices
Calories: 420kcal
Cost: $10
Equipment
- 10 inch silicone baking pan
Ingredients
Wet ingredients:
- 2 bananas mashed
- 2 tbsp coconut oil
- 6 eggs cracked
- 2 cups rhubarb chopped into 1/2 inch cubes and washed.
- 1/4 cup maple syrup
Dry ingredients:
- 3 3/4 cup almond flour
- 3/4 cup arrowroot flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 cup coconut sugar
- Avocado oil cooking spray
Optional:
- Frosting
Instructions
- Preheat the oven to 350 degrees F. Spray a silicone baking pan with cooking spray oil. I like avocado oil.
- Add all dry ingredients together to a bowl and mix. In a separate bowl, mix all of the wet ingredients. Spray your cake pan with the cooking spray oil and add the cake mix in. Bake in the oven for 45 minutes or until a fork can be poked in and it will come out clean. Allow the cake to completely cool prior to removing from the pan.
Notes
Servings: This recipe yields approximately 10 slices of cake.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed.
Storage: You can store this recipe in the fridge for up to 5 days in an airtight container.
Nutrition
Serving: 1slice | Calories: 420kcal | Carbohydrates: 40g | Protein: 13g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 209mg | Potassium: 210mg | Fiber: 6g | Sugar: 17g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 2mg