Wow, apologies folks for the huge gap in healthy deliciousness of late, it’s been such a busy old few months focusing on my personal training business and all of my lovely new clients, but fear not because I’ve been saving up some gorgeous recipes for you.
So here we are and what suckers we are for a handsome looking cake… I couldn’t not follow that little instragram teaser with the recipe ASAP could I??
So here you go – its gluten free, dairy free, low FODMAP, packed with flavour, but regretebly not calorie free(!) so scoff with caution because this baby will suck you in!!
Rate this recipe!
| Prep Time | 20 Mins |
| Cook Time | 35 Mins |
| Servings |
People
|
Ingredients
- 120 Ml Almond milk
- 1/2 Tsp apple cider vinegar
- 120 G Polenta I used quick cook, not sure if it makes a difference
- 65 G ground almonds
- 55 G brown rice flour Or substitute with another GF flour
- 2 Tsp baking powder
- 1/2 Tsp bicarbonate of soda
- 1/2 Tsp sea salt
- 100 G coconut sugar (Actually recipe uses 150g brown sugar)
- 120 Ml Virgin olive oil
- 2 eggs
- 1 Tsp vanilla extract
- 150 G Chopped rhubarb
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat the oven to 180oC.
- Combine the almond milk and cider vinegar and leave to stand for 5 minutes to create a buttermilk alternative.
- Mix together all of the dry ingredients in one bowl and the wet ingredients in another.
- Poor the wet ingredients into the dry and gently fold until mixed.
- Poor the mixture into a lined and greased 8in cake tin and drop in the chopped rhubarb.
- Bake for 30-35 minutes or until an inserted skewer comes out clean.
Share this Recipe
