Preparation : 15 minutes
Cook time : 30 minutes
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
Preheat your oven to 180°C (th. 6).
Mix the flours with the starch, grated orange zest, acacia gum, baking powder, cinnamon and salt.
Add in the yoghurt and olive oil and mix until you have obtained a smooth batter.
Pour into an oiled and floured cake tin, roughly 15cm in diameter.
Bake for 30 minutes, or until the tip of a knife comes out clean.
Leave to cool before slicing and serving.
Acacia gum makes this cake so much more moist and spongy; it helps thicken textures when there’s no gluten present, especially in baking!