Description
A simple gluten-free and vegan summer cake recipe using fresh strawberries and calcium rich rhubarb
Ingredients
Scale
- 1 1/2 cups brown rice flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 teaspoon cinnamon
- 1/2 tsp sea salt
- 1 cup diced rhubarb (about 2 thin stalks)
- 2/3 cup maple syrup
- 1 egg or egg substitute
- 1/3 cup applesauce
- 1/3 cup milk substitute (or water)
- 1Tbs apple cider vinegar
- 1 tsp vanilla
- 1/4 cup coconut oil
- 1 cup sliced strawberries
- 1/3 cup pecans
Instructions
- Preheat oven to 350 F
- Oil cake pan and then dust with flour
- Mix together flour, baking powder, baking soda, soda, salt and cinnamon
- Add the rhubarb, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.
- Mix together even batter.
- Add in the strawberries, gently folding the batter.
- Pour in to cake pan, sprinkle on the pecans and bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert