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Rhubarb and White Chocolate Cake.

As demoed at Bristol Foodies, my recipe for a twist on a cherry bakewell is available for you!

It is a very simple cake, no mess or fuss, just one bowl needed to use up some of my spare rhubarb. It is gluten free and super moist to put to bed any myths of dry tasteless "gluten free" cakes.


  • Gluten Free Self Raising Flour 150g

  • Ground Almonds 75g

  • Baking Powder Half tsp

  • Xanthan Gum Half tsp

  • Almond Extract 1tsp

  • Vegan Spread (or butter) 225g

  • Caster Sugar 225g

  • 3 Large eggs

  • 2/3 sticks of rhubarb (stewed).

  • Food Thoughts White Cacao Melts 100g


  • Preheat the oven to 180 degrees

  • In a bowl cream the vegan spread/butter with the caster sugar on a medium speed. (For around 5 minutes, until smooth).

  • Weight out in a separate bowl the flour and ground almonds. Add into the dry mixture the xanthan gum and baking powder.

  • Into the butter/sugar mix add in your teaspoon of almond extract.

  • whilst on a slow speed, add in a quarter of the flour mix. Then crack in one egg. Slowly add a quarter of the flour mixture and an egg at a time until the mixture is combined.

  • When the mixture is smooth and free of lumps fold in the stewed rhubarb and juice.

  • Pour into a bundt tin and bake in the oven for 40-45mins. (If cake is still wobbly, leave for 50mins... judge this depending on your oven).

  • Remove from oven and turn out from bundt tin and leave to cool.

  • Once cool, melt 100g of white chocolate cacao melts and drizzle over the cake.

That is it, a super easy cake to make and enjoy!

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