1/2 cup gluten-free oat flour
1/4 cup sorghum flour
1/4 cup white rice flour
2 tsp ener-g egg replacer (dry)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 teaspoon salt
1/2 tsp ground cardamom
1/2 tbsp non-dairy yogurt
2 tbsp vegetable oil
1/4 cup and 1 tbsp cane sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
3/4 tbsp black-/blue-/rasp-berries
4 tsp brown sugar
Preheat your oven to 350°F and lightly oil four 4-inch mini cake pans (or similarly sized pans, adjusting baking time accordingly) and set aside.
Whisk or sift together the flours, dry egg replacer, baking powder, baking soda, salt and cardamom in a medium bowl. In a separate bowl, combine the yogurt, oil, sugar, almond extract, and (if using plain yogurt) vanilla extract. Mix the wet ingredients into the dry and gently fold in the berries. Divide the batter evenly among the cake pans and sprinkle each with brown sugar before baking. Bake for 22-25 minutes.
