Gluten-Free Olive Oil Cake

Instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Take out eggs, get to room temp.

3. 3

   In a bowl combine the flours, salt and baking powder. Stir to combine. Set aside.

4. 4

   Take the lemon zest and combine in a separate bowl with sugar. This gets the lemon oil infused in the sugar so there's even flavor of lemon throughout cake.

5. 5

   In another bowl or cup combine the almond milk with the lemon juice. It will curdle a bit but this creates a dairy-free buttermilk.

6. 6

   Take the 3 eggs place in mixer and add the lemon-infused sugar and beat on medium speed for 2 minutes. Slowly add the olive oil and beat for 1 minute. Turn off the mixer. Add the almond/lemon milk mixture, whisk by hand until combined.

7. 7

   Slowly add the dry flour ingredients. Mix by hand just enough to get out lumps, don't overmix.

8. 8

   **IMPORTANT!** Leave the batter to sit for 30 minutes before baking to give the gluten free flour enough time to absorb liquid otherwise cake will have a grainy taste (a typical complaint with gluten free cake)

9. 9

   Pour into pan.

10. 10

    Bake for 20-25 minutes