While watching the Navy-Penn State football game (go Navy!) a few weeks ago, I converted this recipe. As I was telling my cousin who is currently in his high school’s marching band, I watched enough football for a lifetime when I was in colour guard in high school.
Grape Olive Oil Cake
1/2 cup brown rice flour
1/4 cup almond flour
1/2 cup sorghum flour
1/2 cup King Arthur Flour Ancient Grains flour blend
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon sea salt
1 tablespoon coconut oil, melted
3 tablespoons applesauce
1/2 cup organic sugar
1/2 cup water
2 tablespoons ground flaxseed
3 tablespoons olive oil plus more for pan
3/4 cup non-dairy milk (I used almond)
1 teaspoon red wine vinegar
1 cup grapes, halved
Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch round baking pan with parchment and grease the parchment with olive oil. In a large bowl, sift together the dry ingredients. In a blender or food processor, blitz the wet ingredients (including sugar) until uniformly combined. Add the wet to the dry and mix well. Fold in the grapes. Transfer to the pan and bake for 60-65 minutes or until a toothpick comes out clean, the centre springs back when touched, and the edge has begun to pull away from the side of the pan. Let cool in the pan for 10 minutes before carefully inverting onto a plate, then onto a rack to cool completely. Freezes well.
I had a recipe procedure caveat, but see the “about the food” tab to read it. If you’ve been a longtime reader, you may notice my increasing use of a blender.
This was the companion dessert to the raw-sagne. Its sweetness couldn’t compete with the commercial chocolate at work when I brought the rest to work, so the remainder ended up in a butterscotch pumpkin bread pudding (recipe for which is forthcoming).