Cake has become a challenge since I've been gluten and dairy free, so I was excited to try Maialino's cake out with modifications. Three cheers for Trader Joe's Gluten Free all purpose flour (which has the same 4 ingredients as America's Test Kitchen recipe without the non fat dry milk powder). I also reduced the sugar a bit and used almond milk. —Alisa
9 inch round cake
Trader Joe's GF all purpose flour
1 1/2 cups
1 1/3 cups
1 1/4 cups
Califia unsweetened almond milk
1 1/2 tablespoons
grated orange zest
freshly squeezed orange juice
In This Recipe
Heat oven to 350 degrees F. Prepare a 9 inch springform pan (at least 2 " high) with oil and parchment paper.
Whisk together the flour, sugar, salt, baking powder and soda in a large bowl. In another larger bowl, whisk the liquids: olive oil, eggs, "milk", orange juice and zest. Slowly add the dry ingredients and whisk until just combined
Pour the batter into the pan and bake for approximately one hour. Gluten free flours tend to burn a bit, so I covered this with foil after about 25 minutes once it was golden on the top. It was cooked in my old electric oven (convection bake) in 55 minutes.
Leave on a baking rack for at least 30 minutes to cool. Run a knife around the edge and release the springform (or invert onto the cake rack to cool completely.