Borrowed and adapted from Aran Goyoaga Cannelle et Vanille, this is the perfect Saturday cake. Whip it up just after lunch so it will be ready to slice with a cup of tea late afternoon. Adaptable recipes are my thing and this cake stands in well with a variety of seasonal fruits. So far I have tested lemon blueberry, almond cherry, and peach all equally delicious. Bake in a 9 “ springform pan or cast-iron skillet.
- ½ cup or 115 grams of olive oil
- 1 cup or 140 grams of superfine brown rice flour
- ¾ or 150 grams of coconut sugar
- ¼ cup or 30grams of tapioca starch
- 1.5 t baking powder
- ½ t salt
- Finely grated zest from a lemon, lime or orange
- ½ cup or 115 grams of almond milk
- Egg replacer for two eggs ( I’ve tested this with Bob’s Redmill)
- 1 T of vanilla, or ½ tea of vanilla powder, or almond extract
- Fresh fruit to top such as 6 peaches or plums, a handful or two of pitted cherries, 8 ounces of blue or other berries.
- Powder sugar for dusting
- Preheat oven to 350 degrees
- Brush cake pan or skillet with oil and press a circle of parchment paper in the base.
- In a large mixing bowl combine all of the dry ingredients. Then add wet ingredients and extract
- Mix well.
- Pour batter into pan, carefully placing fruit on top.
- Slide into the preheated oven. Check after 50 minutes with a toothpick.
- Allow cake to cool before serving.
If there’s something to celebrate, and there is always something, you might consider taking it up a notch with whipped coconut cream or a scoop of vegan vanilla ice cream.
I also think it’s worth experimenting with flours considering oat flour or buckwheat in place of the brown rice.