Buckles are a traditional fruit-studded dessert that’s like a soft, moist cake. This recipe uses a combination of cherries and raspberries, but try any fruit combination that sounds good to you. Just don’t exceed the total of 3 cups fruit—too much fruit will make the cake too wet.
1 ½ cups white whole-wheat flour
½ cup granulated sugar
2 tsp. baking powder (aluminum free)
1 egg replacer
½ tsp. ground cardamom
1 tsp. vanilla extract
¼ tsp. salt
1 ½ cups halved pitted sweet cherries
½ cup soy milk
1 ½ cups raspberries
½ cup unsweetened applesauce
½ cups light olive oil
2 tsp. raw cane sugar
2 Tbsp. sliced almonds
Preheat oven to 350 degrees Fahrenheit. Coat a 9-inch baking dish with cooking spray. Whisk flour, baking powder, cardamom and salt in a large bowl. Whisk milk, applesauce, oil, granulated sugar, egg replacer and vanilla in a medium bowl until blended. Add the wet ingredients to the dry ingredients and gently fold until blended. Sprinkle berries and cherries on top and fold just until blended. Spoon the batter into the prepared baking dish. Sprinkle with almonds and raw sugar (if using).
Bake until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, 45 to 55 minutes. Let cool for about 30 minutes before serving.
*Be mindful that this is a dessert and should be eaten in moderation.