Gluten Free Blackberry Cakes.
Kelly Roenicke
Vegan and gluten free blackberry cakes served in ramekins.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 373 kcal
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Preheat oven to 400 degrees. Grease four ramekins with melted buttery spread.
Whisk together the corn meal, gluten free flour, baking powder, sugar, and salt.
Add the melted buttery spread, applesauce, and water, and mix together.
Gently stir in most of the blackberries, reserving a few for on top of the cakes.
Divide the batter among the ramekins and sprinkle with remaining blackberries.
Place the ramekins on a cookie sheet and bake until firm and golden brown at the edges, about 25-28 minutes.
Serve warm or at room temperature.
Calories: 373kcalCarbohydrates: 67gProtein: 4gFat: 10gSaturated Fat: 2gSodium: 238mgPotassium: 172mgFiber: 5gSugar: 41gVitamin A: 610IUVitamin C: 7.6mgCalcium: 42mgIron: 1.4mg
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