Healthy Strawberry Rhubarb Cake
This delicious strawberry rhubarb cake is a perfect summertime dessert. It's light, sweet, and healthy. Gluten-free and dairy-free, you can enjoy the spoils of summertime dessert with NO guilt!
Ingredients
- 1 ½ Cups Oat flour
- 1 ½ Cups Almond Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ Cup Pure Maple Syrup
- 1 Cup Dairy Free Yogurt
- 2 teaspoon Lemon Juice
- 2 Chia Seed Eggs (2 tablespoon chia seeds + 12 tablespoon water)
- ½ Cup Almond Milk
- 1 teaspoon Vanilla Extract
- 1 cup Strawberries (chopped)
- 1 cup Rhubarb (one inch slices)
Instructions
- Preheat oven to 350F. Grease a bundt cake pan (I used coconut oil spray). Set aside
- Stir together your chia seed egg mixture and set aside for at least 10 minutes.
- In a large bowl, mix together the dry ingredients: oat flour, almond flour, salt, and baking soda
- In a smaller separate bowl, whisk together the wet ingredients: non dairy yogurt, almond milk, lemon juice, maple syrup, chia seed eggs, and vanilla.
- Pour the wet ingredients into the dry ingredient bowl and combined.
- Fold in the rhubarb and strawberries.
- Pour mixture into bundt cake pan. Bake for 40-50 minutes.
- Cool for at least 30 minutes before removing from pan.
Notes
You can make a lemon sugar drizzle for the topping. Mix one part icing sugar and one part lemon juice, pour over the cake once cooled.