Gluten-Free, Dairy-Free, Serves 10
- 10 Tbsp Vegan Butter
- ¾ cup Stevia Monk Fruit Sugar
- 2 Large Eggs
- 1 cup Almond Flour
- ½ cup Coconut Flour
- 1 ½ tsp Baking Powder
- ½ cup Full Fat Coconut Milk
- 1 ½ tsp Almond extract
- 3 Tbsp Coconut Sugar
- 1 ½ cups Rhubarb chopped
- 3 Tbsp Sliced Almonds
Directions:
Preheat the oven to 350 degrees F. Pretreat a 9-inch springform pan with a non-stick option of choice. Cream together butter and stevia with a mixer until fluffy. Add in the eggs one at a time, beating the mixture between each egg until fully incorporated. Next, mix in the flour, baking powder, milk, and extract. Mix until fully combined. Spread the batter into the pan, making sure it is evenly spread out. Scatter the rhubarb and almonds over the batter. Lightly press in the rhubarb and dust with the coconut sugar. Bake for 30-40 minutes, until set in the middle and golden brown on top. Let the cake cool for about 10 minutes prior to releasing it from the pan.