Skinny Ginger Rhubarb Cake, gluten free, grain free

Skinny Ginger Rhubarb Cake, gluten free, grain free
Skinny Ginger Rhubarb Cake, gluten free, grain free
This tender Gluten Free and Grain Free Cake is made with rhubarb, ginger and orange. It goes perfectly with a cup of Chai tea!  I eat it warmed up the next morning with my homemade Greek yogurt for breakfast or at night with a scoop of frozen yogurt. The flavors get stronger when it sits overnight and it's awesome. It's made with a single economical flour that's organic, grain free and high in protein! 

I was so excited to get rhubarb in my box from Space Girl Organics.  I couldn't wait to make it into a new recipe.  If you can't have legumes then try using your rhubarb in my families favorite Millet Cake. I think it would be great with strawberries too!
The bean flour dough won't taste good but don't judge the cake by that. All bean flavor goes away with baking. We don't like our cakes too sweet so add a little more sugar if you do.  Enjoy.


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Ingredients:
  • 1/3 cup butter, room temp
  • 1/2-3/4 cup local honey or erythritol (plus a few teaspoons to sprinkle on top) I used 1/2 cup but if you like a sweeter cake feel free to add more.  
  • 2 large eggs, room temp
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh organic ginger, minced or 1/4 teaspoon McCormicks Ground Ginger
  • Zest of 1/2 organic orange
  • 1/2 cup milk + 1 teaspoon organic apple cider vinegar, set aside to curdle
  • 1 1/2 cups(3-4 stalks) organic rhubarb, diced
  • 2 cups Bob's Red Mill Garbanzo Bean Flour
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon psyllium husks
  • dash salt
Instructions:

Preheat oven to 350 degrees F/180 C
  1. In the large bowl of your mixer, cream the butter and honey until pale and fluffy. Mixing on low, add one egg at a time. Stir in vanilla, ginger and orange zest. Add curdled milk and stir. 
  2. Whisk together the flour, baking powder, salt and psyllium husks. With the mixer running on medium, slowly add the flour to the wet ingredients. 
  3. Stir in rhubarb until combined. 
  4. Pour into greased or parchment lined springform pan. Smooth and sprinkle top with sugar.
  5. Bake for 60-65 minutes or until golden brown and stick comes out clean. 
  6. Let cool and store in a covered container in the refrigerator. We like it best warmed up the next day.

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Please be advised related products are random and not always gluten-free!