Olive Oil Cake
Preheat oven to 350°F. Lightly grease and (brown rice) flour an 8-inch round cake pan.
- Cook1 h 30 min
- Total1 h 30 min
- Serves8
- LevelIntermediate
Ingredients
- 1 cup superfine brown rice flour
- ½ cup potato starch
- ¼ cup tapioca flour
- 1 tsp. xanthan gum
- 1 tsp. salt
- 2 tsp. baking powder
- 1 cup sugar
- 3 tbsp. lemon juice
- ¾ cup olive oil
- ½ cup + 2 tbsp. non dairy milk
- Powdered sugar, for dusting
Method
- 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.
