GF Vegan Cherry Cake Bars

"Süti" is a Hungarian sweet something that looks like a cake but actually is not a cake. It's soft, full of flavors and stays fresh for days. I kept these beauties chilling in the fridge for close to a week. You have to keep it refrigerated, because the cherries on top are full of moisture and can go bad within a few days. Take out a slice and let it come to room temperature or put it in the microwave for 20 seconds and the bar will be as good as the day it was made.

GF Vegan Cherry Cake Bars

Recipe Type: Breakfast Sweets

YIELDS 6-8 servings

PREP TIME 15 min

COOK TIME 30 min

TOTAL TIME 45 min

1 cup sugar
to replace 2 eggs vegan egg replacement
3/4 cup vegan butter or margarine
1/3 cup almond milk
1 cup rice flour
3/4 cup corn flour
3 tbs baking powder
2 cups pitted frozen cherries

1 cup sugar
to replace 2 eggs vegan egg replacement
3/4 cup vegan butter or margarine
1/3 cup almond milk
1 cup rice flour
3/4 cup corn flour
3 tbs baking powder
2 cups pitted frozen cherries

Directions

1. Preheat the oven to 180°C.
2. Line with parchment or butter a wide baking pan. In a large mixing bowl whisk the rice and corn flour and the baking powder and set aside. Beat up the egg replacement with the sugar, then add margarine and beat until it becomes fluffy. I like to use powder based egg substitutes for cakes.
3. Add the milk and again beat the mixture until fully incorporated.
4. Add to the flour mixture and gently fold in.
5. Transfer the batter to the prepared pan and smooth out the top with an offset spatula.
6. Arrange the cherries on the top and gently press them into the batter.
7. Bake in the preheated oven for 25-30 minutes or until cake tester inserted in the middle comes out clean. Do not over bake.
8. Remove from the oven and let it cool down.
With a sharp knife cut the süti into squares.