Sour Cherry Spoon Cake (Vegan, Gluten Free) Author: Renee Shuman (Will Frolic for Food)

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Recipe byClara

Notes:

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 8-10 servings

Categories:

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Ingredients:

60 grams / ½ cup brown rice flour
40 grams / ¼ cup white rice flour
40 grams / ½ cup almond meal
20 grams / ¼ cup tapioca flour (arrowroot flour also works)
20 grams / ⅛ cup sweet rice flour (also called mochiko rice flour)
2 tablespoons psyllium (ground and whole both work)
1 teaspoon baking powder
½ teaspoon baking soda
110 grams / ¾ cup coconut sugar or turbinado sugar
pinch salt
½ cup coconut oil, melted
2 teaspoons pure vanilla extract
1 teaspoon vinegar (red/white wine vinegars or apple cider vinegar preferably)
¾ cup non-dairy milk (almond, soy, oat, coconut, etc.)
¾ cup unsweetened flake coconut
¼ cup sunflower seeds
2 cups cherry pie filling (if using a deep pie dish you can use more filling)

Grease a 9" tart pan with ½ teaspoon of coconut oil. Set aside. Preheat the oven to 350F.
In a medium mixing bowl, combine the brown rice, white rice, almond, tapioca, and sweet rice flours with the psyllium, baking powder, baking soda, sugar, and salt. Mix evenly.
3. Add the wet ingredients directly to the flour mix: melted coconut oil, vanilla, vinegar, and non-dairy milk. Stir together until your batter is smooth and there are no lumps.
4. Stir in the flake coconut and sunflowers seeds.
   5. Set aside for 10 minutes (this allows the psyllium to saturate).
6. Spoon your pie filling into your tart pan and spread it out to fill the bottom of the pan.
7. Pour the cake batter over the filling, spreading it gently overtop without stirring the two together.
   8. Bake 25-30 minutes, until the cake is golden brown and a knife inserted in the center comes out clean.
   9. Let cool to room temperature before serving (with ice cream!)