I dont cook cakes a lot, do I? I came to the conclusion that I needed to make a difference, so I cooked my rhubarb in the manner of a tarte Tatin. I got the idea for this dish from a recipe that I read online (I believe it was on Saveur), but I adapted it so that it is vegan and gluten-free. Hoping you gon enjoy it!
Time required for preparation: 15 minutes
Cooking time: 45 minutes
- 1 pound of organic rhubarb cut in 1″ pieces
- 1/2 cup (125ml) plus 4 tbsp (60ml) of vegan butter
- 1 cup (250ml) of organic cane sugar
- 2 tbsp. (30ml) of vanilla
- 2 tbsp. (30ml) of organic grounded flax seeds
- 6 tbsp. (90ml) of water
- Rhubarb1 1/4 organic rice flour
- 3/4 potato starch
- 1/2 cup of organic almond flour
- 2 tsp. (10ml) of baking powder
- 3/4 tsp. xantan gum
- 1/3 cup (83ml) of almond milk
- 1 pinch of salt
- Preheat your oven to 375º.
- In a small bowl, combine the flax seeds and the water. Set it aside for 10 minutes.
- In a 9″ cast-iron-skillet, mix the butter, 1/2 cup (125ml) of sugar, the rhubarb and the vanilla and cook it for 10 minutes or when they get tender.
- In the meantime, in a bowl, put the rice flour, the potato starch, the almond flour, the baking powder, the xanthan gum and the salt. Add in the butter and mix it with your hand or with a knife. Then add the almond milk and the flax seeds mix and mix it well.
- Put the dough in your skillet over the rhubarb with a spoon and spread it.
- Put it in the oven for 35 minutes.
- When you remove it from the oven, set it aside for 5 minutes. Then take a plate, put it over your skillet and flip it on your plate.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
Once again, many thanks for sharing this recipe! Not only did I (really) like it, but so did my hubby.
I appreciate you sharing this recipe. It is quite tasty, and we will most certainly prepare it again in the future.
Fantastic! The almond flour crust was excellent, and the rhubarb was deliciously tender and sugary. We are really grateful that you have shared this remarkable recipe with us.
I really appreciate your help. The crust made with almond meal both smells and looks like it’s packed with flavor and crunch. Cannot wait to put it to the test!
The crust is delicious, and the rhubarb has just the right amount of tang. Even my two-year-old daughter enjoyed the snack that I provided for her late at night.
And, just a little message before I officially say my goodbyes to all of you: You are one thousand, no, one million, no, one billion, no, one billion times more great, pleasant, and fantastic than any of these recipes. Love you, love you all!
- 1 FAQs
- 1.1 How do you keep a gluten-free cake moist?
- 1.2 Why is my gluten-free cake flat?
- 1.3 Do gluten-free cakes rise?
- 1.4 Can you bake cakes with gluten-free flour?
- 1.5 Should you let gluten free cake batter sit before baking?
- 1.6 Why is my gluten free cake so dry?
- 1.7 What makes gluten free baked goods Fluffy?
- 1.8 Can you just replace flour with gluten-free flour?
- 1.9 What is the best gluten-free substitute for cake flour?
- 1.10 Do you need xanthan gum in gluten-free cakes?
How do you keep a gluten-free cake moist?
Baking without gluten may often result in dry goods, thus it is essential to provide additional moisture. This may be accomplished by increasing the quantity of vegan butter or oil, including the addition of fruit such as applesauce or pureed pumpkin, or by substituting brown sugar for white sugar in the recipe.
Why is my gluten-free cake flat?
If you find that your gluten-free cake is not rising as much as it should, you may want to try any of the following suggestions: Choose the Appropriate Flour(s): If you want to use an alternative flour that is more dense, like buckwheat flour, you should either combine it with a flour that is more fluffy, like oat flour, or save the more dense flours for other applications, like cookies or pancakes.
Do gluten-free cakes rise?
The flexibility of gluten makes it possible for batters and doughs to capture air that has been released into the mixture by leavening agents (such as yeast, baking powder, or baking soda), which in turn enables the batters and doughs to rise. Since gluten-free baked products do not include this protein, they have the potential to be gritty, thick, and crumbly; but, they do not have to be!
Can you bake cakes with gluten-free flour?
The good news is that in addition to wheat flour, there are several naturally gluten-free flour alternatives available, such as rice flour, soy flour, chestnut flour, buckwheat flour, maize flour, potato flour, and chickpea flour. These flours may be used to make cakes, breads, and pastries. And there are a lot of recipes available to teach you how to do it.
Should you let gluten free cake batter sit before baking?
Let the Batter to Take a Break
When the batter has been mixed, it should be let to rest in the refrigerator for at least half an hour before being baked. Because of this, the components will be able to properly hydrate, which will result in an improved product.
Why is my gluten free cake so dry?
It is common knowledge that baked items made without gluten tend to be on the drier and more gritty side. This grit, which I refer to as “that nasty grit!”, is the consequence of the use of gluten-free flours, which are often heavy in starches and rice flour. These flours take longer to absorb moisture than conventional “gluten” flour does.
What makes gluten free baked goods Fluffy?
Eggs, unflavored gelatin, xanthan gum, and guar gum are some examples of the types of materials that might contribute to the production of an end product that is fluffier and more elastic.
Can you just replace flour with gluten-free flour?
If a recipe asks for two cups of all-purpose flour, you can easily replace that amount with two cups of gluten-free all-purpose flour since most gluten-free all-purpose flour mixes sold in stores are about equivalent to one cup of all-purpose flour.
What is the best gluten-free substitute for cake flour?
Gluten-Free Cake Flour
2 cups of blanched almond flour
½ cup coconut flour.
a half cup of potato starch (not flour), as well as a half cup of tapioca starch or sweet rice flour.
Sep 22, 2021
Do you need xanthan gum in gluten-free cakes?
When it comes to gluten-free baking, we depend on xanthan gum to give our doughs and batters the right amount of elasticity and stickiness. Due to the absence of gluten, we are in need of an ingredient that can function as a binding agent for the flour, assist the baked product retain some moisture, and contribute to the baked good’s overall structure.