Strawberry Rhubarb Cake (Gluten-Free)
This gluten-free strawberry rhubarb cake is tart, sweet, and fluffy, perfect for spring and summer months! Topped with almond crumble, it is Paleo-friendly and a dessert that everybody will love
Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: Eastern European, Polish
Keyword: Strawberry Rhubarb Cake
Servings: 8
Calories: 536kcal
Strawberries and rhubarb
- 16 oz Strawberries quartered
- 2 stalks Rhubarb medium diced
- 2 tbsp Coconut sugar
Preheat your oven to 350°F and line a springform pan with parchment paper (cut a circle for the bottom of the pan).2. In a small bowl, toss the strawberries and chopped rhubarb with a splash of lemon juice and a spoonful of coconut sugar. Let them macerate while you prepare the cake.3. In a large bowl, whisk together the eggs, maple syrup or erythritol, vanilla extract, zest, and avocado oil until smooth.4. Fold in the almond flour and coconut flour, then mix. Divide the dough in half and set it aside.5. Prepare the vanilla pudding mix (I used sugar-free from Simply Delish) until you achieve a thick but spreadable consistency. Add arrowroot and, eggs and yogurt and mix it well.6. Spread half of the dough in the 9-inch springform pan, then pour the pudding in. 7. Add pre-cut strawberries and rhubarb on the top. They might sink in a bit, but that is ok.8. Crumble the rest of the dough on the top of the cake. Sprinkle with extra coconut sugar if desired.9. Bake for 50–55 minutes or until golden brown and a toothpick comes out clean from the top of the cake. Let it cool before slicing… if you can wait.
Calories: 536kcal | Carbohydrates: 31g | Protein: 19g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 225mg | Sodium: 116mg | Potassium: 331mg | Fiber: 9g | Sugar: 7g | Vitamin A: 347IU | Vitamin C: 35mg | Calcium: 153mg | Iron: 5mg