Gluten, Dairy and Egg Free Lemon & Rhubarb Torte

Serves 6-8


For the base:

  • 200g gluten free digestive biscuits
  • 100g dairy free dairy free spread, melted

For the filling:

  • 120g cashew nuts
  • 240g coconut cream
  • 2 tablespoons cornflour
  • 120ml fresh lemon juice
  • zest of one lemon
  • 60ml maple syrup or honey

For the topping:

  • 375g rhubarb
  • 50g caster sugar
  • 1 tablespoon water


  1. Preheat the oven to 150 oC
  2. Crush the digestives into fine crumbs then stir in the melted dairy free spread
  3. Line a 6″ round cake tine with tin foil
  4. Press the crumbs firmly into the base of the cake tin
  5. Bake for 10 minutes
  6. Place the cashew nuts, coconut cream, cornflour, lemon juice, lemon zest and maple syrup into a blender and blitz until smooth
  7. Pour over the crumb base and bake in the oven for 20 minutes
  8. Remove from the oven and allow to cool
  9. Refrigerate for 4 hours
  10. Place the rhubarb, caster sugar and water in a pan over a medium heat
  11. Gently cook for around 10 minutes or until the rhubarb is soft
  12. Allow to cool and then spread on top of the torte
  13. Cut into slices and serve