
NFMK
Tamara Stefanovich’s Angelic Cake
Updated: May 17, 2020

I have a 5 year old son so sweets are...well...important! But as I am eating a gluten- and dairy- free diet, a lot of cooking is experimental and a game of constant ingredient substitutions. This is a lovely, moist cake that is not too heavy on the calories!
1) Heat oven to 190 C
2) Mix dry ingredients on the side:
-2 cups all-purpose gluten-free flour (Dr Schär for example)
-1 teaspoon baking powder
-Pinch of salt
3) Mix in separate bowl:
-3/4 cup mild olive oil
-1 cup sugar
-1 soup spoon agave syrup or honey
-1 and 1/2 lemon juice plus zest, if you wish add even more lemon or half an orange juice
-vanilla extract
4) After it is well blended add one by one 3 large eggs
5) Then add 2/3 soya creme or whole fat coconut milk and mix for 2 minutes
6) While mixing start adding spoonful of dry ingredients until its smooth
7) Transfer into greased pan and bake for around 40 minutes