YIELD: 6 CAKES
I adore these little desserts. Crispy, fluffy, chewy cake is topped with caramelized cherries that deliver an explosion of flavor.
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Ingredients
1½ teaspoons non dairy margarine or coconut oil
6 tablespoons turbinado sugar
2 cups whole sweet cherries, pitted, stems removed
½ cup besan/chickpea flour
¼ cup superfine brown rice flour
¼ cup potato starch
1 teaspoon baking powder
½ teaspoon xanthan gum
½ cup sugar
½ teaspoon salt
⅔ cup non dairy milk
¼ cup olive oil
2 tablespoons lime juice
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Directions
- Preheat oven to 350 °F and liberally grease a 6-count large muffin tin with the margarine, leaving about ¼ teaspoon spread evenly onto the bottom of the cups.
- Sprinkle the turbinado sugar into the muffin tin, 1 tablespoon evenly into each cup.
- Arrange the cherries to fit snugly into the bottoms of the tins, about six cherries per cup, pitted sides facing up.
- In a medium bowl, whisk together the besan, brown rice flour, potato starch, baking powder, xanthan gum, sugar, and salt.
- Stir in the nondairy milk, olive oil, and lime juice and beat until fluffy, about fifty strokes or 1 minute.
- Divide the batter evenly among the 6 cups and bake for 40 to 45 minutes, until golden brown on tops and baked through.
- Let cool for 5 minutes, and then gently scoop the cakes out with a large spoon, inverting onto a serving dish.
- Store covered in the refrigerator for up to 2 days.
