Strawberry Rhubarb Breakfast Dessert Cake

16 60 301
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 9
Strawberry Rhubarb Breakfast Dessert Cake
Health Highlights


1 1/2 cup Rice flour, brown
1/2 cup Almond flour/meal, Bob's Red Mill
1 tsp Baking powder
1 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Sea Salt
1 cup diced Rhubarb
2/3 cup Maple syrup
1 medium Egg
1/3 cup Applesauce, unsweetened
1/3 cup Almond milk, unsweetened
1 tbsp Apple cider vinegar
1 tsp Vanilla extract, pure
1/4 cup Coconut oil
1 cup slices Strawberries
1/3 cup Pecans


Preheat oven to 350 F.

Oil cake pan and then dust with flour.

Mix together flour, baking powder, baking soda, soda, salt and cinnamon.

Add the rhubarb, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.

Mix together even batter.

Add in the strawberries, gently folding the batter.

Pour in to cake pan, sprinkle on the pecans and bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 301
Calories from fat 125
Calories from saturated fat 52
Total Fat 13.9 g
Saturated Fat 5.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.6 g
Cholesterol 21.2 mg
Sodium 292 mg
Potassium 322 mg
Total Carbohydrate 41 g
Dietary Fiber 3.0 g
Sugars 16.5 g
Protein 4.4 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.3
Meat Alternative 0.4
Vegetables 0.2

Energy sources


Meal Type(s)