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Prep time
15 minutes
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Cook time
55 minutes
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Makes
9 inch round cake
Author Notes
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
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Ingredients
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2 cups
Trader Joe's GF all purpose flour
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1 1/2 cups
sugar
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 1/3 cups
olive oil
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1 1/4 cups
Califia unsweetened almond milk
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3
eggs
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1 1/2 tablespoons
grated orange zest
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1/2 cup
freshly squeezed orange juice
Directions
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Heat oven to 350 degrees F. Prepare a 9 inch springform pan (at least 2 " high) with oil and parchment paper.
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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
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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.
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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.
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