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, long with a scoop of gelato.
YIELD: 1 CAKE, ABOUT 8 SERVINGS
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 of sugar 3 tablespoons lemon juice ¾ cup olive oil ½ cup + 2 tablespoons non-dairy milk Powdered sugar, for dusting
• 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 centre comes out clean. Let cool before dusting lightly with powdered sugar and cut using a serrated knife. Store covered for up to 3 days.