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Rhubarb, Strawberry & Vanilla Custard Cake (Gluten & Sugar Free) From Above on plate
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Rhubarb, Strawberry & Vanilla Custard Cake (Gluten & Sugar Free)

This cake is perfect to serve when you want a delicate yet delicous summer cake
Course Baking, Cake, Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Dairy-Free, Gluten-Free, Refined-Sugar-Free, Sugar Free
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

For the custard

  • 1 dl Plant based milk
  • 1/2 tsp Vanilla powder (or vanilla extract or 5-6 vanilla stevia drops)
  • 1-2 tbsp Stevia granular sugar
  • 1 1/2 tbsp Corn starch

For the cake

  • 2 dl Stevia granular sugar
  • 4 tbsp Coconut oil melted and slighly cooled
  • 1 dl Unsweetened apple sauce
  • 2 Eggs
  • 2 dl Plain yogurt or greek yogurt (thick one)
  • 3-4 drops Stevia vanilla drops
  • 2 1/2 dl Oat flour
  • 1/2 dl Rice flour
  • 1 dl Almond flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 dl Rhubarb diced
  • 1 dl Strawberries diced
  • Rhubarb stems, to garnish
  • Slivered almonds, to garnish
  • Stevia icing sugar, to garnish

Instructions

  • Preheat the oven to 175 degrees Celcius.
  • Line or grease a spring form.
  • Add all the ingredients for the vanilla custard to a small pot (start by only adding 1 tablespoon of corn starch and add 1/2 tablespoon at a time more if needed). Let it shimmer on low heat, stirring regularly to avoid any lumps in the custard.
  • Taste to check if more vanilla or sweetener is needed.
  • When the sauce has thickened turn off the heat and let it cool a little while you prepare the cake batter.
  • Add stevia granular sugar, coconut oil, apple sauce to a high speed blender and mix until a little fluffy and smooth.
  • Add eggs, yogurt and stevia vanilla drops and mix again, just until combined.
  • In another bowl combine oat flour, rice flour, almonds flour, baking soda and salt and stir until combined.
  • Add the dry ingredients to the wet and run in the blender on low speed, just until combined.
  • Add the vanilla custard and stir using a spatula until incorporated in the batter.
  • Add the diced rhubarb and strawberries and fold in using a spatula.
  • Add the batter to the spring form. Top with rhubarb stems and slivered almonds.
  • Bake in the middle of the oven for 25-35 minutes, until an inserted toothpick comes out clean.
  • Let the cake cook for at least 30 minutes allowing it to set.
  • Top with stevia icing sugar.