Allergy Free Fruit Buckle
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

This fruit buckle recipe is dairy free, egg free, soy free, wheat/gluten free, peanut free, tree nut free, fish free, and shellfish free.

Course: Dessert
Cuisine: American
Servings: 16 pieces
Calories: 223 kcal
Author: Kristi
  • 1/4 cup dairy,soy free margarine (like Earth Balance)
  • 1-1/2 cups gluten-free all-purpose flour mix
  • 1/2 teaspoon xanthan gum
  • 1-1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons white vinegar
  • 1-1/2 cups dairy free milk
  • 2 cups fresh or frozen fruit
  • 2 tablespoons granulated sugar
  1. Preheat oven to 350 degrees F. Place margarine in 9x13 inch pan and set in oven to melt; when margarine is melted, remove from oven.

  2. In a mixing bowl, combine the flour, xanthan gum, 1-1/2 cups sugar, baking powder and salt. Add the vinegar and milk and mix until batter is smooth. Pour batter into the pan, then scatter the fruit evenly over the top. Sprinkle 2 tablespoons of sugar over the top.

  3. Bake in preheated oven until cake is browned and fruit is bubbly, 50-60 minutes. Serve warm with a dollop of allergy free ice cream.

Recipe Notes

Nutrition Facts - Serving size: 1 piece (1/16th of the pan), calories: 223, total fat: 3 grams, saturated fat: 1 g, cholesterol: 0 g, total carbs: 33, fiber: 1.4 g, protein: 2.4 g