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!
Pure Maple Syrup
Dairy Free Yogurt
Chia Seed Eggs
(2 tbsp chia seeds + 12 tbsp water)
(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.
cake, Dairy Free, dessert, Gluten Free, Strawberry, summer dessert