healthy

Gluten Free Blackberry Cakes.

Vegan and gluten free blackberry cakes served in ramekins.

Ingredients

Quantities are shown as originally provided.

1/2 cup corn meal
1/2 cup gluten free flour blend (I used King Arthur Multi-Purpose Gluten Free Flour)
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Tablespoons vegan buttery spread (melted, plus a bit more for greasing the ramekins)
3 Tablespoons unsweetened applesauce
3 Tablespoons water
1 cup blackberries

1
Preheat oven to 400 degrees. Grease four ramekins with melted buttery spread.
2
Whisk together the corn meal, gluten free flour, baking powder, sugar, and salt.
3
Add the melted buttery spread, applesauce, and water, and mix together.
4
Gently stir in most of the blackberries, reserving a few for on top of the cakes.
5
Divide the batter among the ramekins and sprinkle with remaining blackberries.
6
Place the ramekins on a cookie sheet and bake until firm and golden brown at the edges, about 25-28 minutes.
7
Serve warm or at room temperature.