This is a gluten and sugar free version of the Rhubarb & Almond Crumble Cake that I recently posted. I’d been craving it all week and whilst this is not strictly paleo, it isn’t quite as bad as if I’d used flour containing wheat and refined sugar. Gluten free flour has a tendency to make for dry cakes so I’ve upped the butter content slightly, compared with the original version. I also used stevia in place of the sugar. I’m still waiting to find the fault with stevia, given that it is a plant and therefore natural, has no calories and doesn’t raise blood sugar. There must be a catch!
Whilst I had been craving this cake (I’m always craving cake of some kind), I just HAD to make a cake this weekend because my lovely man bought me the beautiful glass cake stand in the picture, for our anniversary. He’s definitely a keeper.
- 2 large eggs
- 0.5 cup + 1.5 tbsp of Truvia stevia (or 1.25 cups of sugar, different stevia brands are different sweetnesses, you want the equivalent of 1.25 cups of sugar)
- 0.25 tsp of salt
- 1 tsp of almond extract
- 120 g of unsalted butter, melted, plus extra for greasing the tin
- 0.75 cup of gluten free self raising flour
- 0.5 cup of ground almonds
- 1.5 cups of rhubarb, cut into 2 cm pieces
- 0.25 cup of flaked almonds
- Preheat the oven to 180°C and line and grease an 8 inch round cake tin.
- In a bowl whisk the eggs and sugar until tripled in volume, approximately 5-10 minutes.
- Quickly whisk in the almond extract and salt.
- Fold in the melted better, followed by the flour and ground almonds. Try to keep as much air as you can in the mixture.
- Fold in the rhubarb and then pour the mixture into the cake tin, top with flaked almonds.
- Bake for 30-40 minutes, depending on your oven. It is cooked when a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool for 10 minutes before removing it from the tin and leaving to cool on a rack; unless you are serving it warm, in which case slice it up and enjoy!