Sugar-Free Rhubarb Cake
Delightfully moist and naturally sweetened, this Sugar-Free Rhubarb Cake is the perfect guilt-free indulgence for dessert lovers everywhere. Packed with wholesome ingredients like ripe bananas, unsweetened applesauce, and almond flour, this gluten-free recipe is ideal for those seeking a healthier alternative to traditional baked goods. The tartness of fresh rhubarb beautifully complements the natural sweetness from the bananas, while a hint of cinnamon adds warm, aromatic depth. With minimal prep time and easy-to-follow steps, this cake is ready in just under an hour, making it a fantastic choice for any occasion. Perfectly fluffy and vibrant in flavor, it pairs wonderfully with a cup of tea or coffee. Whether you’re following a sugar-free lifestyle or simply craving something lighter, this rhubarb cake will surely become a new favorite!
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Recipe Information
Ingredients
- 2 cups (sliced) Rhubarb
- 2 medium Ripe bananas
- 1 cup Unsweetened applesauce
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Add the unsweetened applesauce and mix well.
Beat in the eggs one at a time into the banana mixture, followed by the vanilla extract. Ensure each egg is fully incorporated before adding the next.
In another bowl, combine the almond flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients into the wet mixture, stirring gently until well combined. Do not overmix.
Pour the unsweetened almond milk into the batter and fold in until smooth.
Gently fold the sliced rhubarb into the batter, ensuring even distribution.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 128.9 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1105 mg | 85% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2414 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
