You can serve this cake for dessert or as a snack cake for nibbles throughout the day with a warm beverage.
Ingredients
For the crème anglaise
- ¾ cup + 1 tbsp (200 ml) unsweetened oat milk divided
- 1 tsp cornstarch
- ½ cup (110 ml) vegan cooking cream
- ¼ cup (40 g) caster/superfine sugar
- ¼ tsp sea salt
- 1½ tsp (8 ml) vanilla extract
- Small pinch of turmeric
For the sour cherry layer
- 2 cups (300 g) pitted sour cherries (fresh or frozen; see Notes)
- 2 tbsp (25 g) light brown sugar
- 1 tsp lemon juice
For the gluten-free cake
- 1 tbsp (20 g) vegan butter room temperature
- ¼ cup (60 ml) extra virgin olive oil
- ¾ cup + 2 tbsp (105 g) confectioners’ sugar
- 2 tsp (10 ml) vanilla extract
- Zest from ½ lemon
- ½ cup + 3 tbsp (85 g) fine corn flour
- ½ cup (80 g) white rice flour
- ¾ tsp xanthan gum see Notes
- 1½ tsp (7 g) baking powder
- ⅛ tsp baking soda
- ¼ tsp sea salt
- ¼ cup (60 ml) oat milk unsweetened
- 3 tbsp (45 ml) fresh orange juice
Instructions
- To make the Crème Anglaise, combine 1 tablespoon (15 ml) of the oat milk with the cornstarch in a small cup. Mix well and set aside.
- In a saucepan, add the remaining ¾ cup (185 ml) of oat milk, the vegan cooking cream, sugar, salt and the cornstarch mixture. Bring to a boil on medium heat, then simmer for 3 minutes on low heat, stirring continuously. Take the pan off the heat and add the vanilla extract and a very small pinch of turmeric. Transfer to a pouring bowl, set aside to cool, then refrigerate before serving.
- To prepare the Sour Cherry Layer, preheat the oven to 370°F (175°C) and set an oven rack in the middle position. Line an 7-inch (18-cm) round cake pan with parchment paper and set aside. Place the cherries in the pan, add the sugar and lemon juice and give it a stir. Bake for 15 minutes, until the cherries are juicy and bubbling. Let the cherries cool completely.
- While the cherries cool, to make the Gluten-Free Cake, use a wooden spatula to cream the butter with the extra virgin olive oil, sugar, vanilla and lemon zest. Mix it for 1 to 2 minutes, until it starts to get fluffy. It is not necessary for the sugar to be completely dissolved.
- In a large bowl, combine the gluten-free flours, xanthan gum, baking powder, baking soda and salt. Mix well.
- In a separate bowl, mix the oat milk with the orange juice. Add one-third of the butter mixture and one-third of the milk mixture to the dry ingredients. Gently fold using a rubber spatula. Add the remaining thirds one by one, folding the wet ingredients just enough to combine. Be careful to not overmix the batter.
- Pour the batter over the cooled cherries. Spread the batter evenly using a spatula and bake for 25 to 30 minutes. Let it cool in the pan for at least 20 minutes.
- To plate the cake, place a wide plate over the cake pan and flip it. Take off the parchment paper and let it cool completely before slicing. Serve with a drizzle of warm or cold Crème Anglaise.
- Keep any leftovers refrigerated in an airtight container, for up to 3 days. Crème Anglaise can be made ahead and will keep well, refrigerated in an airtight container, for up to 3 days.
This cake is very versatile in terms of fruits: tangy rhubarb or apricots would be a delightful companion. Or try spiced apples, pears or seedless red grapes for an autumn delight. The farmers’ market is your oyster! Xanthan gum is a gluten-free water-binding agent and texture modifier used in many foods.
Xanthan gum is a food additive derived from fermented sugar. In this recipe, the xanthan gum helps thicken and hold the gluten-free baked goods together and prevents the cake from becoming too crumbly. I do not recommend skipping this ingredient.