¼cupwhole milk, non-dairy milk of choice, water, or apple juice
4large eggs
1teaspoonpure vanilla vanilla extract
1tablespoonapple cider vinegar
½cupsweet white rice flour, 80 grams
¾cupgluten-free oat flour, 90 grams
¾cupsorghum flour,90 grams
1tablespoonground cinnamon
1teaspoonground ginger
½teaspoonground cardamom
½teaspoonground nutmeg
1tablespoonbaking powder
½teaspoonbaking soda
½teaspoonfine sea salt
Instructions
Grease an 8x8-inch round baking tin with olive oil and line with a piece of parchment paper.
In a large bowl, whisk together the applesauce, maple syrup, olive oil, milk or water/juice, and vanilla. Whisk in the eggs one at a time, then whisk in the apple cider vinegar until well combined.
In a medium bowl, whisk together the flours, spices, baking powder, baking soda, and salt.
Stir the dry ingredients into the wet ingredients and stir until just combined.. Pour into the prepared pan and let rest for up to 30 minutes. With about 5 minutes left, preheat the oven to 350° F.
Place the cake in the oven and bake for about 35 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven and place on a rack; cool for 20 minutes then turn out on the rack to cool completely.
Cake will keep, tightly wrapped in the fridge, for 5 days.