Grease Flan Pan (see not for cupcake option). Cover the center with a circle of wax paper. Preheat oven to 350°F.
In a large mixing bowl, beat together the coconut oil and sugar. Add eggs, almond milk, and vanilla. Beat well.
In a small bowl, combine flour, baking powder, and salt. Add to the large mixing bowl, and beat to combine.
Bake 25 minutes, until cake is golden brown and appears set. Cool 5 minutes. Remove from pan onto a serving dish and cool completely.
While cake is baking, combine sugar, cornstarch, and fruit juice in a 1 quart sauce pan. Cook over medium heat, stirring constantly, until mixture thickens. It will turn from cloudy to clear. Cool 5 minutes.
Arrange fruit on top of cooled cake. Pour topping over fruit.
Notes
If you don’t have a Flan Pan, this recipe makes beautiful cupcakes. It will make 12-14 standard sized cupcakes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/ant-jeans-dairy-free-flan-cake