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.
YIELD: 1 LOAF
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 of 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)
• 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.