This started as a peach cake recipe, which disappeared in no time (my husband, who can eat anything, declared them delicious). The next time I tried strawberries, and it was even better, so I’ll include both here.
1 can of peaches in juice, chopped or pureed or 2 c. strawberries, chopped or pureed
3 Tbs. ground flaxseed
1 1/2 c. sorghum or rice flour
1/2 c. tapioca starch
2 tsp. karaya gum (Wilson’s Gum-Tex)
1/2 tsp. sea salt
2 tsp. corn-free baking powder
1 tsp. baking soda
1/2 c. palm shortening or natural applesauce
1 c. brown sugar or beet or cane sugar
1 tsp. safe vinegar
1 Tbs. corn-free vanilla
If peaches, add pinch allspice, 1/2 tsp. nutmeg, 1/2 tsp. cinnamon
Combine fruit and flaxseed in mixer bowl, and let sit for 10 minutes, or until thickened. Add the rest of the ingredients and mix for at least a minute or two. Pour into angel food cake pan, and bake in preheated 350F oven for 35-40 minutes. Or pour into cupcake pan (makes 10) and bake about 25 minutes. I topped the peach cake with pomegranate “buttercream” frosting and I topped the strawberry cupcakes with strawberry “buttercream” frosting.