Have Your Cake and Vegan Too (34 page)

 

INGREDIENTS

2 tablespoons
canola or other mild vegetable oil,
divided
5 to 6 cups
peeled
^½
-
inch slices apples and
pears (about 1
1/2
pounds)
^½
cup
organic granulated sugar, divided
^¾
cups
sorghum flour
^1/4
cup
tapioca starch
^½
teaspoon
ground cinnamon
^1/4
teaspoon
guar gum
^1/4
teaspoon
baking powder
^1/4
teaspoon
baking soda
^1/8
teaspoon
salt
^½
cup plus 2 tablespoons
nondairy milk
^½
teaspoon
lemon juice
1 teaspoon
vanilla extract

 

DIRECTIONS

 

In a medium pot with a tight-fitting lid, heat 1 tablespoon of the oil on medium heat. Add the apples and pears and
^1/4
cup of the sugar. Cook, stirring often, for 10 to 15 minutes, until the fruit begins to soften.

 

In a small bowl, combine the remaining
^1/4
cup sugar, the sorghum flour, tapioca starch, cinnamon, guar gum, baking powder, baking soda, and salt. Add the milk, the remaining 1 tablespoon oil, the lemon juice, and the vanilla and mix until just combined. Spoon scoops of the batter on top of the fruit mixture. The batter might look sparse and if it doesn't cover the whole thing, that's fine, as it will expand while cooking.

 

Cover with the lid and lower the heat to medium-low. Without removing the lid, cook for 15 minutes, or until a toothpick inserted into the center comes out clean. When done, remove the lid and remove the pot from the heat. Scoop and serve immediately.

 

SERVINGS:
6

CHAPTER 7

Cake Accoutrements

Every cake needs some topping, sometimes. Every cake needs some filling, somehow . . . And here those needs and wishes are satisfied, with a wide array of fillings, frostings, and toppings that you can mix and match with any cake for an endless variety of treats!