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Fruity Breakfast Cake

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Fruity Breakfast Cake

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Course: Breakfast
Cuisine: American
Keyword: Fruity Breakfast Cake
Calories: 172kcal


  • 1/2 cup rice flour, white
  • 1/2 cup flour, gluten free
  • 3 tablespoon milk
  • 1 tablespoon lemon juice
  • 3 tablespoon coconut oil
  • 1 large egg
  • 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 cup cherries
  • 1/4 teaspoon cinnamon
  • 2 tablespoon coconut sugar
  • 2 tablespoon cornstarch


  • In a large bowl combine the flour, milk, lemon juice and oil.  Cover with a towel or plate and let sit for 7-24 hours.
  • Grease a 7×11 baking dish.  Heat the oven to 350*F.
  • In a medium bowl combine the fruit, cinnamon, 2 Tbsp. sugar and 2 Tbsp. tapioca flour.  Pour into the prepared pan.
  • Bake the fruit for 10 minutes while you prepare the topping.
  • Add the egg, 1/4 cup sugar, baking soda and salt to the soaked flour.  Beat well until combined and any lumps are removed.
  • Remove the pan from the oven and spread the cake batter on top.  Return the pan to the oven.
  • Bake for 35 minutes.
  • Allow the cake to cool for at least 20 minutes before serving so the fruit mixture can thicken.
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Calories: 172kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 279mg | Fiber: 2g | Sugar: 14g

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