Off roading Maialino's Olive Oil Cake: High Altitude, Gluten/Nut/Rice free

By DMK
May 7, 2019

Author Notes: I have changed this cake so that it is for high altitude {7000 feet}, gluten, nut and rice free, reduced the fat/oil content. Used pineapple juice in place of the orange/ Grand Marnier. It turned out pretty well. Moist and dense, touch of pineapple verse the orange flavors.DMK

Serves: 12
Prep time: 15 min
Cook time: 1 hrs

Ingredients

Off roading Maialino's Olive Oil Cake for High altitude and Gluten free

  • 2 cups gluten free flour {my blend noted below}
  • 1 cup sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2/3 cup olive oil
  • 2/3 cup apple sauce
  • 1 cup milk
  • 1/4 cup yogurt
  • 3 eggs
  • 1 lemon zest
  • 1/2 cup pineapple juice

Gluten free/ nut free/rice free flour blend enough for 2 cups

  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1/2 cup sourghum flour
  • 1/4 cup corn flour (grind corn meal/polenta to flour consistency}
  • 1/4 cup arrowroot flour
  • 1 teaspoon Xanthum gum
In This Recipe

Directions

  1. Heat oven to 375 degrees. Oil and flour (can use a starch noted in second recipe) a bundt pan.
  2. In a bowl whisk together the flour, sugar, salt, baking soda, baking powder. In another bowel whisk together olive oil, apple sauce, milk, yogurt, eggs, lemon zest, and pineapple juice.
  3. Add the dry to the wet ingredients and whisk until just combined. It will be thick.
  4. Pour batter into prepared bundt pan. Place on center rack in middle of the oven. Bake 10 minutes at 375, then decrease temperature to 350 degrees; bake for 50 minutes or until done.
  5. Cool in pan for 20 minutes then release from sides of bundt pan if needed and cool the rest of the way on a wire rack.

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