Not all cakes are bad for you. Photo: Renee Byrd
Today’s sticky-sweet sour cherry cake not only looks good, but will make you feel good. Filled with non-wheat ingredients and natural sugars, it makes for a low glycemic treat. It comes courtesy of Will Frolic For Food’s Renne Byrd, who believes in nourishing and mindful eating. On her blog, you’ll find lots of recipes that skimp on grains and pile on the fruits and vegetables, just like the pretty number above.
“It’s like a pie and a cake made a baby and this is what happened,” Byrd writes. “The top gets just gently crisp. The cake is moist, nutty, and light. The filling is exactly like the stuff that comes in a jar/can that is usually so bad for you. I try not to make eye contact with it in the grocery so that it doesn’t send me evil, processed food vibes.”
For the filling, Byrd cooks down sour cherries from the tree in her yard (she’s so lucky!) along with coconut sugar, lemon zest, vanilla, and thickening arrowroot powder. She pours the mixture into a tart pan, then tops it with gluten-free vanilla cake batter flecked with shredded coconut and sunflower seeds. The cake is baked until golden.
“It’s a game-changing spoon cake,” Byrd says. “The kind you can feel good eating and also brag to your cat about.” Go on, give this cake a try and brag to your cat all night about it!
Get the recipe: Sour Cherry Spoon Cake
More gluten-free and vegan Cakes of the Day: