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Fork and Beans

Ingredients

Cake

2 cup Cara’s gluten-free flour blend (see below for link to recipe)¾ cup sugar3 tsp baking powder1 tsp xanthan gum½ tsp salt1 cup fresh blackberry1 lemon's zest1 cup non-dairy milk (I used almond, unsweetened)1 Tbsp apple cider vinegar4 Tbsp oil

Directions

  1. Preheat oven to 350 degrees.
  2. Mix non-dairy milk and vinegar together and allow to sit for 5-7 minutes to sour.
  3. Combine all of the dry ingredients together (minus the blackberries and zest). Whisk well.
  4. Pour oil into soured non-dairy milk and pour into dry ingredients.
  5. Fold in berries and lemon zest.
  6. Pour into desired pan/dish and top with pistachio cardamom sugar topping (recipe below).
  7. Bake 22-25 minutes or until knife is clean when inserted in the middle (I have a really old oven that bakes things quicker than newer ovens).

Ingredients

Pistachio Cardamom Sugar Topping

5 Tbsp vegan butter, chilled
⅓ cup gluten-free flour
¼ cup brown sugar, packed
¼ cup sugar
⅓ cup pistachios, dry roasted, unsalted, roughly chopped
½ tsp ground cardamom

Directions

  1. Combine sugars, flour and cardamom together.
  2. Add vegan butter until a sand-like crumble forms.
  3. Add pistachios.

Note: Recipe for Cara’s Gluten-Free Flour Blend can be found here.

This recipe is great baked in an 8″x 8″ greased baking dish

For the full post, visit Fork and Beans.

More From Kitchen Daily:

Gluten-Free Vegan Waffles
Homemade Cheerios
Scrambled Tofu Rancheros

Tags: Contributor, Dessert, Gluten Free, Vegan, Lemon, Fruit, Nut, Baking, Summer, Spring, Memorial Day

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