gluten-free rhubarb cake

gluten-free rhubarb cake


For the Cake:

  • 3/4 cup buckwheat flour
  • 3/4 cup quick oats
  • 1/2 cup corn flour
  • 1/3 cup aquafaba
  • 1/3 cup maple syrup
  • 1 tsp cream of tartar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup of the water you cooked the rhubarb in
  • optional 2 tbsp olive oil (to make the cake more moist)

For the Topping/ Crumble:

  • 3 sticks of rhubarb
  • 1/4 cup quick oats
  • 2-3 tbsp corn meal
  • 1 tbsp buckwheat flour 
  • 1 tbsp olive oil 
  • 1 tbsp maple syrup


1. Cut the rhubarb into small pieces and boil with 1-2 cups of water for about 30 minutes.
After it's cooked, drain the water and keep 1/2 cup of the rhubarb water and the cooked rhubarb. 

2. Preheat the oven to 350 F. In a large mixing bowl combine all the dry ingredients for the cake and mix well.

3. With an electric whisk or beater, whip the aquafaba and cream of tartar until it looks peaky (usually about 2 to 3 minutes).  When I make it, 1/3 cup aquafaba ends up being 2 cups after I whisk it.  

4. Prepare a 7 1/2" diameter cake tin or 9" x 5" bread tin by oiling it and lightly dusting it with cornmeal or plain flour. 

5. Before you finish making the batter, prepare the crumble by combining the quick oats, corn meal, buckwheat four, olive oil and maple syrup. If it's not crumbly enough, you can add another table spoon of corn flour. 

6. To finish making the batter, add the wet ingredients to the dry mixture and mix well again using a spatula. Pour the batter into the baking tin and first pour the crumble over the batter and then equally spread the cooked rhubarb over the batter. If you want, you can also spread the rhubarb over the batter first and then finish off with the crumble.

7. Bake for 40 minutes at 350 F on the middle rack. Turn the oven heat down to 300 F and bake for an additional 15 minutes or until an inserted skewer comes out clean.