Almond Cake with Roasted Strawberries & Rhubarb on Top Recipe

This gluten-free almond cake with maple syrup and roasted strawberries and rhubarb on top is a simple spring dessert! This recipe makes one 9-inch cake, which is enough for 8 slices. 


– 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cup – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine-grain sea salt – ¼ teaspoon ground cinnamon – 4 eggs, beaten* – ⅔ cup maple syrup or honey – ¼ cup extra-virgin olive oil – 1 orange, preferably organic Topping – 1 pint (1 pound) strawberries, hulled and sliced into thin piece – ½ pound (about 2 stalks) rhubarb, sliced vertically into ½-inch wide strips, then sliced crosswise into small pieces, about ¼-inch by ½-inch – ¼ cup maple syrup or honey

Start with a middle and upper rack in a 325-degree oven. Grease and almond flour/meal a 9-inch springform or cake pan. Put parchment paper on a large, rimmed baking sheet for easy cleanup.

Step 1


In a large bowl, mix almond meal, baking powder, baking soda, salt, and cinnamon. In another bowl, mix beaten eggs, maple syrup or honey, olive oil, and orange zest. Mix with a whisk. Put wet ingredients in dry. 

Step 2

Stir until a few clumps remain, then pour into your 9-inch pan. Put strawberries and rhubarb on your baking sheet. Mix well; drizzle with ¼ cup maple syrup or honey. Evenly distribute the mixture on the sheet.

Step 3

Add the cake to the middle rack and the strawberry-rhubarb mixture to the top. Bake until the cake is golden brown and the centre is firm (it shouldn't jiggle when you shimmy the pan) about 40 minutes. 

Step 4

Toss the strawberry-rhubarb mixture every 15 minutes and watch it in the last 10 minutes of baking until it's cooked through, tender, and jammy. If using honey, watch the edges and remove the pan before it burns.

Step 5

Let the cake cool on a wire rack. Cut your orange in half and squeeze its juice over the strawberry-rhubarb mixture. (You can use half an orange!) Mix.

Step 6

Pop the side piece off the springform pan after the cake has cooled for 10 minutes. If you used a cake pan, for safety, wait longer before turning the cake onto a large plate or serve it from the pan.

Step 7

Finish the cake with the roasted strawberry-rhubarb mixture and juices with a large spoon. With a sharp knife, cut into 8 pieces and serve. 

Step 8

See Also

Blueberry Lemon Yogurt Cake Recipe