This recipe is inspired by the cobbler recipe, a versatile recipe with a million variations. This is my version, gluten free and flour free. Basically, cobbler is a cake containing melted butter, fruit and a soft dough, layered and baked in the oven. If you’ve been longing for a homemade gluten-free dessert for a long time, but have been afraid to try making your own, now is the time. It’s the easiest gluten-free cake, you can’t go wrong, even if it’s your first time cracking an egg into a bowl. You don’t need special, processed and expensive flours, just a handful of cashews and almonds and a bit of coconut flour for a 6-8 serving pan. It can be assembled in 15 minutes, and after an hour of waiting for it to bake, you can enjoy it. A delight!
Ingredients
For 6-8 servings
- 800-900 grams of plums
- 2 eggs
- 50 grams of cashews
- 100 grams of almonds
- 40 grams of coconut flour
- 80 grams of coconut oil
- 130 grams of sugar
- 1 teaspoon of cinnamon powder
- 1 teaspoon of rum essence
- 1 teaspoon of lemon essence
- 1 teaspoon of baking powder
- 1 sachet of vanilla sugar
- A pinch of salt
Recipe Method
The night before, or at least 4 hours before starting to make the cake, soak the cashews. There is also a quick option: 1 hour in hot water.
We start with the plums. We wash them and cut them in half. If they are very large, cut them into quarters. We put them in a bowl and dust them with 50 grams of sugar, cinnamon and rum essence. Mix well and set aside.
We turn on the oven and set it to 180 degrees Celsius, top and bottom.
Now the almonds. If they are from a safe source, we put them directly in the blender and mix them until we get a kind of coarse “flour”. If not, we wash them well and dry them in a towel, then mix them. We put the “flour” in a bowl, we will need the blender for the cashew.
We put the coconut oil in the dish in which we will cook the cake. It can be a round or square tray, ceramic or metal, with a side of about 20 cm and high walls. I used a yena bowl. If it’s winter, the coconut oil will be solid, so put the pan in the preheated oven for 1-2 minutes to liquefy it. If it’s summer, it’s already liquid.
We wash the cashew well, put it in the blender, add water up to 250 grams and mix. We will thus obtain a “milk” with pieces of cashew pulp.
In another bowl, break the eggs and mix them with the rest of the sugar, i.e. 80 grams. We do this with the help of a whisk. Add the vanilla sugar, baking powder and lemon essence, then the cashew “milk”. We mix continuously. Next are the flours: coconut flour and ground almonds. We will get a semi-liquid dough.
Assembly and baking
Place the plums, along with their juice, on top of the coconut oil in the pan. We spread them as evenly as possible. Next comes the dough, which we pour on top. Smooth a little with a spoon, then tap the pan a little on the table so that the dough penetrates between the pieces of plums.
We put the tray in the hot oven and leave it for 1 hour. It’s ready when the crust is hard and golden and the inside is soft.
It can be eaten immediately, carefully, not to burn our tongue. It can also be eaten cold. We can keep it in the refrigerator, in a bowl covered with a lid, for up to 5-6 days.
