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1
Preheat the oven to 350F.
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2
Grease an 8 by 8-inch baking dish liberally with vegetable shortening and sprinkle with a little gluten-free flour mix, tapping out the extra.
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3
To make the crumb topping, combine the brown sugar, flour mix, and cinnamon.
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4
Add the chilled shortening and work in, using your fingers, until you have a pea-sized crumb.
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5
Set aside.
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6
To make the buckle, combine the cherries with 2 tablespoons of the flour mix, tossing to coat, and set aside.
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7
Whisk together the remaining 1 3/4 cups flour mix, xanthan gum, baking powder, salt, and cinnamon.
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8
Set aside.
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9
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and granulated sugar on medium speed, beating until light and fluffy, about 2 minutes.
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10
Add the egg replacer and mix well, about 1 minute.
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11
In a separate bowl, combine the rice milk and vanilla.
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12
With the mixer set on low speed, add the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture.
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13
Fold in the cherries.
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14
The batter will be thick.
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15
Spoon the batter into the baking dish and sprinkle with the topping.
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16
Bake in the center of the oven 55 to 60 minutes, or until the top is deeply golden, rotating the pan halfway through.
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17
Let cool to warm or room temperature.
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18
Serve unadorned or with Vegan Whipped Topping (page 113) or Vanilla Rice Dream.
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19
Store covered.
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20
To serve leftovers, rewarm in a 350F oven for about 15 minutes.
