Gluten Free, Dairy Free Rhubarb Cake

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Gluten Free, Dairy Free Rhubarb Cake

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Ingredients

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50 g brown rice
50 g basmati rice
75 g buckwheat
50 g Coconut Flour
2 tsp baking powder
2 tsp cinnamon
60 g Pure Maple Syrup
2 eggs
180 g Almond milk
225 g rhubarb, cut into 2cm chunks
2-3 Extra Pure Maple Syrup

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6

32min

Preparation 2min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Breakfast Brunch Snack Baking Cake Dessert Everyday Gluten free Non-dairy

Recipe's preparation

Preheat oven to 180° (160° Fan Forced). Grease a 20cm square cake tin and line with baking paper.

Mill Brown Rice, Basmati Rice and Buckwheat sp9/1 min.

Add Coconut Flour and mix sp8/4 secs.

Add Baking Powder, Pure Maple Syrup, Eggs and Almond Milk and mix sp4/5 secs. Scrape sides and mix again sp4/5 secs.

Spoon into cake tin and sprinkle rhubarb on top. Sprinkle over extra Pure Maple Syrup.

Bake for 30-40 mins until firm and the rhubarb is tender. Cool in the tin for 10 mins and then place on a wire rack to cool.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.