Gluten-Free Rhubarb Snacking Cake

This fantastic gluten free orange pound cake will impress you with it’s perfect orange flavor and melt-in-your-mouth texture. Packed with orange zest and fresh juice, there is no doubt your tastebuds will be happy. Super easy to make and no one will ever know it’s gluten free.

Course Breakfast, cake, Dessert, Snack

Cuisine American

Keyword gluten-free cake, gluten-free rhubarb breakfast cake, Rhubarb breakfast snacking cake

Prep Time 10

Cook Time 50

Cool Time 30

Total Time 1 30

Servings 8

Calories 522kcal

Author Bite Me Industries

Ingredients

Dry Goods

1 ⅔ cup almond flour (180g)
⅔ c ground coconut (60g) a.k.a. macaroon coconut
1 ¼ c raw granulated sugar (250g)
½ c + Tbs of 1:1 Gluten Free Flour (70g)
1 teaspoon baking powder (5g)
¾ teaspoon salt (5g)

Wet Goods

2 teaspoon pure vanilla extract (7.5ml)
⅛ teaspoon vanilla bean (.5g) optional
4-5 large eggs (226g)
butter (200g)
zest of one lime
6 rhubarb stalks

Instructions

Preheat oven to 350°F/180°C Oil 9” round cake pan with olive oil and line with parchment paper, set aside.
Whisk together all dry ingredients: Almond flour, ground coconut, granulated sugar, GF flour, baking powder, salt, vanilla bean. You can also blend any coconut on hand to make it fine.
Whisk wet ingredients together: Vanilla, eggs, cooled melted butter.
Fold wet and dry together with a spatula, place in lined pan, bake on 50-55 minutes.
Place Rhubarb on top in any pattern. Be sure to cut stalk piece in half along center spine for complete cooking.
Set aside for 30 minutes+ before removing from pan. Voila! You have a snacking breakfast cake.
Dust with powder sugar if you like. Lasts 3-5 days on the counter. “Lasts” you’ll just eat it up!

Notes

Fruit variations: fresh blueberries, raspberries, cherries, peaches
Bakes 5 minutes extra in higher climates
Blend shredded coconut on hand to make a coarsely ground macaron coconut “meal” texture.