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A healthy strawberry rhubarb cake recipe. This cake is gluten free and dairy free, made with whole ingredients to avoid the guilt feeling after eating cake!

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!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 10 slices


  • 1 1/2 Cups Oat flour
  • 1 1/2 Cups Almond Flour
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1/2 Cup Pure Maple Syrup
  • 1 Cup Dairy Free Yogurt
  • 2 Tsp Lemon Juice
  • 2 Chia Seed Eggs (2 tbsp chia seeds + 12 tbsp water)
  • 1/2 Cup Almond Milk
  • 1 Tsp Vanilla Extract
  • 1 cup Strawberries (chopped)
  • 1 cup Rhubarb (one inch slices)


  • 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. 


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. 
Keyword cake, Dairy Free, dessert, Gluten Free, Strawberry, summer dessert