I am crumbled out. Crumble is The Dessert recipe of the summer if you ask me. Every single summer fruit makes a great crumble; from blueberries to peaches, pears to plums, it all works under a layer of toasted oats and cinnamon. Wait… maybe not watermelon.
With fresh from the farmer’s market strawberries and rhubarb calling out to be joined in holy matrimony, dessert style, I put on my apron and presided over the ceremony.
I just couldn’t make one more crumble and so I came up with this cake. The cakey part came out amazingly well and I do believe this would be fabulous with apples and raisins or mixed berries. The toasted pecans are just dessert perfection. Even though crumble may be a family favourite, I didn’t see anyone complaining when the leftovers of this cake were being enjoyed as post-breakfast dessert with a cup of tea.
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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
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