The sour taste of lemon and the tart taste of rhubarb combine in this delicious gluten-free cake. This is a great sweet treat for any time of the day.
Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup granulated sugar. 1/4 cup honey. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened applesauce. 1/4 cup coconut oil, melted. 3 large eggs. 1 tablespoon lemon zest. 1/4 cup lemon juice. 1 cup chopped rhubarb.
Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper around the bottom of a 9-inch round cake pan that has been greased. Put sugar, baking powder, baking soda, salt, almond flour, and coconut flour in a large bowl. Whisk the eggs, honey, melted coconut oil, lemon zest, and lemon juice together in a different bowl. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Add the chopped rhubarb and mix it into the batter until it's spread out evenly. The batter should be poured into a cake pan that has been prepared. Use a spatula to smooth the top. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Take the cake out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way down. Cut it up and serve after it has cooled down. Have fun!
Prep Time: 15 minutes
Cook Time: 30 minutes
The Villages Metal Detecting Club Home
