YIELD: 1 LOAF
Delightfully moist and simple, this cake is fantastic on its own and makes a lovely base for mix-ins, such as ½ cup of sliced almonds, dried berries, or chocolate chips.
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Ingredients
1 cup sorghum flour
1 cup besan/chickpea flour
¼ cup tapioca flour
½ cup potato starch
2 teaspoons xanthan gum
2½ teaspoons baking powder
½ teaspoon salt
2 tablespoons melted coconut oil
1 tablespoon non dairy milk
¼ cup orange juice
2 cups granulated sugar
1 teaspoon vanilla extract
2 teaspoons ground chia seed mixed with 2 tablespoons water
2 tablespoons apple cider vinegar
1 teaspoon scraped vanilla bean (scraped from inside the pod)
______________________________________________________________________________________________________________________________Directions
- Preheat oven to 350 °F and grease and lightly flour a standard-size metal loaf pan.
- In a large mixing bowl, whisk together the flours, potato starch, xanthan gum, baking powder, and salt until well blended.
- Add the rest of the ingredients and mix well until a thin, uniform batter forms.
- Pour it into the prepared loaf pan and bake for 50 minutes, undisturbed.
- Once finished cooking, turn the oven off, gently open the oven door a crack, and allow the cake to rest in the oven for an additional 45 minutes.
- Remove from the oven and cool completely before cutting with a serrated knife.
- Store covered for up to 2 days.
