Preparation : 15 minutes
Cook time : 30 minutes

Ingredients

MAKES 6 SERVINGS

  • 70g brown rice flour
  • 60g buckwheat flour
  • 40g starch (cornstarch, potato, arrowroot, etc.)
  • Zest of one orange
  • 12g acacia gum
  • 1 sachet baking powder
  • 1 heaped tsp. cinnamon
  • Pinch of salt
  • 240g soy yoghurt (or dairy yoghurt)
  • 50g olive oil

Preparation

  1. Preheat your oven to 180°C (th. 6).

  2. Mix the flours with the starch, grated orange zest, acacia gum, baking powder, cinnamon and salt.

  3. Add in the yoghurt and olive oil and mix until you have obtained a smooth batter.

  4. Pour into an oiled and floured cake tin, roughly 15cm in diameter.

  5. Bake for 30 minutes, or until the tip of a knife comes out clean.

  6. Leave to cool before slicing and serving.

Why use acacia gum in this recipe ?

Acacia gum makes this cake so much more moist and spongy; it helps thicken textures when there’s no gluten present, especially in baking!