Almond & Rhubarb Cake (Gluten-Free)



  1. 3 cup Rhubarb (sliced)
  2. 1 tbsp Lime or lemon juice
  3. 3 tbsp Coconut sugar or Lakanto
  4. 250 ml Almond flour
  5. 125 ml Coconut powder
  6. 125 ml Coconut sugar or Lakanto
  7. 2 tsp Baking powder
  8. 1/4 tsp Salt
  9. 125 ml Sour cream or unsweetened yogurt
  10. 2 Eggs
  11. 1 tsp Almond essence
  12. 125 ml Sliced almonds
  13. 1 Oil or butter to grease cake pan


  1. Preheat the oven to 180C.
  2. Grease the 21-cm round cake pan with oil or butter.
  3. Place the sliced rhubarb, lime or lemon juice, and 3 tablespoons of sugar into a bowl.
  4. Mix it up and set aside.
  5. In a separate bowl, combine the ingredients on the list from the almond powder down to the salt, and mix.
  6. Add the sour cream or yogurt, beaten egg, and almond extract.
  7. Mix together.
  8. Add the rhubarb and gently mix it in.
  9. Transfer the batter to the cake mold and top with almond slices.
  10. Bake for 45-50 minutes until an inserted skewer comes out clean.
  11. Once cooled, remove from the cake pan and place on a wire rack to cool.
  12. Infuse with love and gratitude.
  13. Slice it up and serve with fruits or vegetables.