ALMOND RHUBARB CAKE (GLUTEN-FREE, LOW-GI)

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Almond Rhubarb Cake (Gluten-Free, Low-GI) image

This dessert is so easy to make and is delicious with a scoop of ice cream! If you don't have rhubarb, you can also use apples or berries.

Provided by InnerHarmonyNutriti

Categories     Dessert

Time 1h10m

Yield 1 9-inch round cake, 8 serving(s)

Number Of Ingredients 13

3 cups rhubarb, sliced
1 tablespoon lime juice or 1 tablespoon lemon juice
3 tablespoons coconut sugar crystals
1 cup almond meal (or almond slices ground in food processor)
1/2 cup coconut flour
1/2 cup coconut sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream or 1/2 cup yogurt
2 eggs, beaten
1 teaspoon almond extract
1/2 cup sliced almonds
1/2 teaspoon olive oil, for coating the pan

Steps:

  • Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
  • In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
  • In another bowl, place all the dry ingredients from almond meal to salt and mix.
  • Add wet ingredients from sour cream or yogurt to almond extract and mix.
  • Fold in the rhubarb mixture and mix gently.
  • Pour the batter into the round baking pan and top with almond slices.
  • Bake for 45-50 minutes or until a toothpick comes out clean.
  • When the cake is no longer hot, remove it from the pan and cool on a wire rack.
  • Infuse love, slice and serve with a scoop of ice cream (if you wish)!

Nutrition Facts : Calories 161.6, Fat 13.1, SaturatedFat 2.8, Cholesterol 54, Sodium 194.8, Carbohydrate 6.9, Fiber 3, Sugar 1.8, Protein 6

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