Updated: Berry Pudding Cake

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Berry Pudding Cake

(adapted to gf with help from BL)

 

1 1/2 cups blueberries, thawed if frozen

1 1/2 cups raspberries, thawed if frozen

1/2 cup potato starch

1/4 cup tapioca flour

1/4 cup sweet rice flour

1 tsp. baking powder

1/4 tsp. salt

1 1/2 cups sugar, divided (or alternative sweetener)

1/2 cup soy milk (or alternative)

3 Tbsp. vegan margarine

1 tsp. vanilla

1 Tbsp. cornstarch

1 cup boiling water

 

Preheat oven to 350 degrees. Place fruit in the bottom of a prepared 9 " x 9 " or

10-inch round cake pan or baking dish. Combine flour, baking powder, salt, and

3/4 cup sugar in a mixing bowl. Add soy milk, margarine, and vanilla. Using an

electric mixer, beat until smooth. Spread batter over fruit. Combine remaining

3/4 cup sugar and cornstarch; sprinkle over batter. Pour boiling water over

mixture. Bake 45 minutes or until tester comes out clean when inserted in

center. Serve with frozen vegan ice cream or tofu whipped topping.