YIELD: 1 CAKE, ABOUT 8 SERVINGS
This moist and dense cake is a classic Italian American dessert and features the flowery undertones of olive oil rather than coconut oil or margarine. Serve after a delicious plate of pasta and hearty salad, along with a scoop of gelato.
________________________________________________________________
Ingredients
1 cup superfine brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons baking powder
1 cup sugar
3 tablespoons lemon juice
¾ cup olive oil
½ cup + 2 tablespoons non dairy milk
Powdered sugar, for dusting
______________________________________________________________________________________________________________________________
Directions
- Preheat oven to 350°F. Lightly grease and (brown rice) flour an 8-inch round cake pan.
- In a large bowl, whisk together the superfine brown rice flour, potato starch, tapioca flour, xanthan gum, salt, baking powder, and sugar.
- Add in the lemon juice, olive oil, and nondairy milk and whisk until very smooth.
- Spread the batter into the prepared cake pan and bake for 40 minutes, or until lightly golden brown on edges and a knife inserted into the center comes out clean.
- Let cool before dusting lightly with powdered sugar and cut using a serrated knife.
- Store covered for up to 3 days.
