Gluten and Dairy Free Rhubarb Cake

"A super easy spring time rhubarb cake that's incredibly delicious and just so happens to be dairy and gluten free!"
-- @bethbierema

A Note from Feedfeed

The rhubarb gives a lovely pink hue to this delicate almond flour-based cake. This easy and tasty gluten-free, dairy-free, and sugar-free snack cake is ideal for a Springtime get-together.

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  • Recipe Card
Prep time 10mins
Cook time 50mins
Serves or Makes: 10

Recipe Card


  • 1 1/2 cups almond flour
  • 1 cup oat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 large egg, room temperature
  • 1/4 cup plant based milk, room temperature
  • 3 tablespoons coconut oil, melted, plus more for oiling the parchment paper
  • 5 tablespoons maple syrup, plus more for drizzling after baking
  • 1/4 cup coconut sugar
  • 1 tablespoon pure vanilla extract
  • 12 ounces rhubarb stalks
  • 2 tablespoons shredded coconut, optional


  • Step 1

    Preheat oven to 350°F. Lightly oil a piece of parchment paper that will fit into a 9” cake pan. Set aside.

  • Step 2

    In a bowl stir together almond flour, oat flour, baking powder, and sea salt. Set aside.

  • Step 3

    In another bowl, whisk together the egg, plantbased milk, melted coconut oil, maple syrup, coconut sugar, and vanilla extract. Can simply put the egg in a bowl of warm-hot water for 10 minutes, and microwave the milk for 10-20 seconds.

  • Step 4

    Pour the milk mixture into the flour mixture and stir. Scoop the batter mixture into the prepared cake pan and lightly spread it out.

  • Step 5

    Working quickly, cut the ends of the rhubarb and fit them on top of the cake in any design you like. Press down slightly. Bake the cake until edges are deep golden and toothpick comes out clean, about 50 minutes.

  • Step 6

    Serve the cake warm or cool. Before serving, drizzle the cake with maple syrup and optional shredded coconut. Leftovers can be kept in the fridge for 3 days.

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