Glutenfree, eggfree & oilfree sticky honey rhubarb cake bites
Rhubarb! One of those seasonal veggies you have to eat when you can, because the season will be over before you know! Rhubarb tastes great with something sweet. So here I combined it with honey and coconut flower sugar. The base of the cake is made with oat and almond flour. And you add in some apple sauce and honey, so you need no extra oil.
Ingredients
- Rhubarb – You will need one and a half cups of rhubarb cut into small pieces. Two average sized stalks should be enough, but it’s best to have a little more just in case.
- Honey – This is one of the few recipes on my website that doesn’t call for raw honey (since you heat it anyway). But please, do use the raw honey you usually use. Because if a honey isn’t raw, it’s probably processed and/or blend with sugar as well.
- Oat flour – Make sure its glutenfree and not cross contaminated with gluten.
- Almond flour – This gives the cake some structure and air, because oat flour is quite dense.
- Coconut flower sugar – For sweetness and lightness.
- Apple sauce – Just a quarter cup for some extra smoothness.
- Baking powder – Make sure it’s corn and aluminum free.
Other pastry recipes
FAQ
Is this recipe vegan?
No, it has honey.
Is this recipe Medical Medium?
Yes! It’s oilfree, but not fatfree, because it has almond flour.
Is this recipe AIP paleo?
No, oats are grains and almonds are nuts.
Is oat flour glutenfree?
Oats are naturally glutenfree. But they are often processed in the same place as wheat or other gluten containing grains. So they can be cross contaminated. Always check the labels to see if they are guaranteed glutenfree.
Sticky honey rhubarb cake bites
This recipe may contain
affiliate linksLovely late spring, early summer cake bites with a rhubarb honey topping. The cake is made with oat and almond flour, it's oilfree but not completely fatfree.
Equipment
- oven at 360F or 180C
- small cake tin
- 2 bowls
- flexible spatula
- knife
- fork
Ingredients
- ¾ cup oat flour
- ¾ cup almond flour
- ¼ cup apple sauce
- ¼ cup raw honey
- ¼ cup coconut flower sugar
- 1 tsp baking powder (corn + aluminum free)
Rhubarb topping
- 1½ cups rhubarb cut into bitesize pieces
- ¼ cup coconut flower sugar
- 2 tbsp raw honey
Instructions
- Preheat the oven at 360F or 180C. Prepare the tin with the parchment paper. Let it stick out a bit on the long sides, this will help lifting the cake.
- Mix the flours with the sugar and baking powder until there are no lumps.
- Add in the honey and apple sauce. Mix into a thick batter.
- Poor/scoop into the tin and put in the oven for 20 minutes.
- In the meantime wash the rhubarb and cut into a quarter to a half inch pieces.
- Mix the rhubarb with the sugar and the honey.
- Take the tin out of the oven and spread the rhubarb on top. Put back into the oven for another 20 minutes.
- Take out off the oven and gently give some pressure on the rhubarb to spread it a bit. Sprinkle an thin layer of some extra sugar on top for glazing. Put back into the oven for about 3 minutes.
- Let the cake cool off in the tin. Lifting works probably best if you lift the cake out with the parchment paper. And it's best cut it on the paper as well.
Notes
The batter is a bit more dry than you would expect, this is because the rhubarb will add some fluids that infuse the cake.
Nutrition
Calories: 194kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 63mg | Potassium: 122mg | Fiber: 2g | Sugar: 21g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg
Did you make this cake or do you have any questions? Just leave a comment!