Half Sheet Pan (approx 13 x 18) sprayed with cooking spray or greased with your choice of oil
2 2/3 c granulated sugar
4 2/3 c gluten free blend (make sure it includes xanthin gum, or add 1 t)
1 1/3 t baking soda
2 2/3 c water
3/4c plus 2 T oil
1 1/2 T cider vinegar
2 c cherries (pitted and sliced)
1 c sliced almonds
Preheat oven to 350 degrees
Measure all dry into a bowl and combine.
Measure all wet into a pitcher/bowl and combine.
Pour wet into dry. Whisk until combined.
Pour into prepared pan.
Sprinkle cherries and then almonds over the batter.
Bake 20-30 mins until top feels dry to the touch.