Cake

Rhubarb Almond Sponge Cake Recipe – Gluten and Dairy Free

This Gluten and Dairy Free Rhubarb Almond Sponge Cake is one of my all time favourite cakes. It’s light and spongy yet surprisingly moist and soft. It tastes like a bakewell tart but with much less effort! Not to mention, it’s gluten and dairy free! The roasted rhubarb may be replaced by any fruit you prefer! Raspberries, Blueberries or Cherries would also be fab in this.

Ok so how do I make this Rhubarb Almond Sponge Cake from scratch?

This sponge cake recipe is beyond simple. There’s just two steps involved;

  • Roasted Rhubarb
  • Almond Sponge Cake

Roasted Rhubarb

To roast off the rhubarb first begin by washing the rhubarb and chopping into even sized chunks. Place into a deep roasting tray and scatter with caster sugar. Cover this tray in tinfoil and bake for 10 minutes until the rhubarb has started to soften but still holds its shape. Allow to cool slightly while you prepare the other ingredients.

 

Almond Sponge Cake

To make the almond sponge cake batter, simply add the eggs, ground almonds, sugar, baking powder and almond essence to a large mixing bowl. Whisk together with a hand whisk until a smooth batter forms. Drain off the rhubarb slightly and add half into the batter. Mix this together gently with a rubber spatula. Pour into a greased and lined 8 inch cake tin. Scatter the remaining rhubarb over the cake batter along with flaked almonds. (optional). Bake for 40 minutes or until a skewer inserted into the middle comes out clean.

Recommended Equipment

For more Cake Recipes, check out my Cake Category, here.

Maybe you’re interested in Gluten Free Recipes? I have Gluten Free Category, here.

Print

Rhubarb Almond Cake

A light and moist gluten free almond sponge with roast rhubarb
Course Dessert
Cuisine Cake, Dairy Free, Gluten free
Keyword All in One cake Method, Almond Sponge Recipe, Dairy Free Almond Cake Recipe, Easy Almond Cake Recipe, Gluten Free Almond Cake Recipe, Gluten Free Dessert, Rhubarb Almond, Roast Rhubarb Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 243kcal
Author pinkhairedpastrychef

Equipment

  • Small and deep baking tray
  • Tinfoil
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • 10 inch (23cm) round cake tin

Ingredients

  • 300 grams rhubarb
  • 50 grams sugar
  • 3 whole eggs
  • 160 grams ground almonds
  • 140 grams caster sugar (you can reduce to 100 grams if you prefer a less sweet cake)
  • 1/2 tsp baking powder
  • 1 tsp almond essence
  • 20 grams flaked almonds optional

Instructions

  • Slice the rhubarb into large chunks and place into a deep baking tray. Sprinkle the 50 grams of sugar over and cover with tinfoil.
  • Bake at 180°c (360°f) for 10 minutes until barely softened.
  • Once cooked, remove from oven and remove tin foil. Allow to cool slightly.
  • In a large mixing bowl, add the eggs, ground almonds, sugar, baking powder and almond essence. Whisk together until a smooth batter has been formed.
  • Add half the rhubarb to the cake batter and fold in with a rubber spatula.
  • Pour into a greased and lined baking tin.
  • Sprinkle the rest of the rhubarb over the batter, along with the flaked almonds.
  • Bake for 40 minutes at 170°c (340°f) or 160°c (320°c) if fan assisted or until a skewer inserted into the middle comes out clean.

Notes

The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.
pinkhairedpastrychef

View Comments

  • Fantastic recipe ! A workmate bought it in for us to share and I was blown away by the double almond pop so decided to try it with figs…we’ve just had heaps of rain in ÑZ and the figs are all splitting….I used about 500gm of chopped figs and more on top and had to use vanilla essence as no almond but this worked because the fig flavour was more subtle then rhubarb….only thing I will do different next time, is use a bit less caster sugar…..partner loved it, lots of brownie points, thanks !

    • Hi Sue!

      So glad you enjoyed the recipe.
      Thank you so much for your review.

      I bet figs would be absolutely delicious instead of rhubarb.
      Also a great note for decreasing the sugar, especially if you are using fruit that isn't as sour as rhubarb.

      Thank you,
      Rosie

Recent Posts

Bakery Style Blackberry Buttermilk Muffins Recipe

Light, fluffy muffins with bursts of juicy blackberries.

3 months ago

Small Batch Apple Blackberry Crumble Recipe

A small batch version of the classic dessert of sweetened cooked apples and blackberries topped…

3 months ago

Peach Raspberry Compote – Filling for Cakes

Easy, 5 ingredient peach and raspberry compote. Perfect for filling cakes, macarons, pavlovas, cupcakes etc.

4 months ago

Rustic One Bowl Peach and Raspberry Cake Recipe

Simple vanilla cake with peaches and raspberries

4 months ago

Breakfast Rhubarb Parfait Recipe

Easy, make ahead breakfast using granola, yoghurt of your choice and stewed rhubarb

4 months ago

Roasted Irish Rhubarb Scones Recipe

Gorgeous, buttery scones with a crispy exterior and a soft, fluffy interior flavoured with bursts…

4 months ago