Strawberry Rhubarb Breakfast Dessert Cake
Prep time
Cook time
Total time
A simple gluten-free and vegan summer cake recipe using fresh strawberries and calcium rich rhubarb
Created for you by:
Recipe type: Dessert
  • 1½ cups brown rice flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 teaspoon cinnamon
  • ½ tsp sea salt
  • 1 cup diced rhubarb (about 2 thin stalks)
  • ⅔ cup maple syrup
  • 1 egg or egg substitute
  • ⅓ cup applesauce
  • ⅓ cup milk substitute (or water)
  • 1Tbs apple cider vinegar
  • 1 tsp vanilla
  • ¼ cup coconut oil
  • 1 cup sliced strawberries
  • ⅓ cup pecans
Make It Like So
  1. Preheat oven to 350 F
  2. Oil cake pan and then dust with flour
  3. Mix together flour, baking powder, baking soda, soda, salt and cinnamon
  4. Add the rhubarb, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.
  5. Mix together even batter.
  6. Add in the strawberries, gently folding the batter.
  7. 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.
Recipe by Meghan Telpner at