Gluten-Free, Dairy-Free, Serves 14

cake:

• 1 cup Coconut flour
• 1/4 cup almond flour
• 1/3 cup vegan butter
• 1/2 cup coconut sugar
• 1 egg
• pinch of salt
• 1 Tbsp cornmeal
• 2 3/4 cups nectarines

Topping:

• 3 eggs
• 4 Tbsp Stevia Monk Fruit
• 3 Tbsp almond flour

Directions:

Preheat the oven to 400 degrees F. Pretreat an 8×13 inch baking dish with a non-stick option of choice. Into a food processor combine flour, butter, sugar, salt, and egg. Mix until the dough starts to come together. The dough should be wet but not sticky, if too sticky add a tablespoon of additional flour. Press the dough into the pan and bake until lightly golden. Meanwhile, clean, remove the pits and cut them into wedges. Remove the cake from the oven and sprinkle evenly with cornmeal. Arrange nectarine slices over the top and bake for an additional 10 minutes.

To prepare the topping separate egg whites. Beat the egg whites until stiff. Mix together yolks and sugar. Once well combined mix the flour into the yolk mixture. Fold in the beaten egg whites. Pour this mixture over the cake and continue to bake for another 15 minutes or until golden brown.