Gluten and dairy-free almond & coconut rhubarb cake

This decadent cake is suitable for those of us who need to avoid dairy or gluten.

Equipment

• 18cm round spring form pan.

Ingredients

• 175g pure icing sugar, plus extra to sprinkle
• 160g almond meal
• 5 egg whites
• 110g coconut oil, at room temperature
• 2 tablespoons flaked almonds

Roasted rhubarb

• 350g trimmed rhubarb, cut into 4cm pieces
• 2 tablespoons pure icing sugar

Energy 1488kJ	Fat saturated 12.70g
Fat Total 24.60g	Carbohydrate sugars 24.90g
Carbohydrate Total 30.50g	Dietary Fibre 3.50g
Protein 7.20g	Cholesterol -
Sodium 23.00mg

All nutrition values are per serve.

1. Step 1

   Make roasted rhubarb. Preheat oven to 220°C or 200°C fan-force. Place rhubarb, icing sugar and 2 tablespoons water in a baking dish. Toss and arrange in a single layer. Bake for 15 minutes or until softened but still holds its shape. Set aside to cool.

2. Step 2

   Reduce oven to 180°C or 160°C fan-force. Grease and line base and sides of an 18cm spring form pan with baking paper.

3. Step 3

   Sift sugar into a large bowl. Add almond meal and whisk to combine. Whisk egg whites in a large bowl until just foamy. Add coconut oil and almond mixture and stir until combined. Pour into prepared pan. Arrange rhubarb on top, pressing slightly into batter. Sprinkle over flaked almonds. Bake for 1 hour 15 minutes. Cool in pan for 5 minutes. Remove sides of pan and cool on a wire rack.

4. Step 4

   Sprinkle with extra icing sugar.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.