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I think I did a bad thing. I took beautiful ripe apricots, cooked them, covered them in cake batter, and baked them. This sort of violation of fresh fruit is taboo in my world. But after taking just one bite . . . I think this sin can be forgiven because of the undeniable deliciousness that is this cake. Perfectly moist, vanilla-flavored, a little fruity, slightly nutty, and just sweet enough – it’s like the sophisticated, grown-up, European version of classic birthday cake. So make this cake, and you are one classy Sir/Madame. I could say the success of this cake is from my superwoman baking powers, but it’s truly the olive oil that deserves the credit. Speaking of which, please avoid using the generic kind that originates God-only-knows where. Organic, single-origin extra virgin oil is always best!
As for the topping, I included options for a wonderful maple glaze and also a decadent chocolate ganache, because frosting is overrated. My mantra: Let’s enjoy cake for what it is, folks.
The Greatest Gluten and Dairy Free Cake
Adapted from Thrive Market
¾ c GF flour blend
¾ sifted almond flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ c EVOO
2 large organic free-range eggs
¾ c coconut sugar
1 tsp vanilla extract
½ – ¾ c almond or coconut milk (depends on the g-f flour blend used)
Optional fruit: 6-8 apricots (sliced thinly and caramelized with coconut oil and coconut sugar), 1 c raspberries, or any ripe fruit
Maple Glaze: Whisk 3 tbsp each pure maple syrup and liquid coconut oil, and a pinch of salt.
Chocolate Ganache: Chop 3 oz dark chocolate* into small pieces. Place in a bowl. Bring ¼ c coconut milk to a simmer and pour over chocolate. Add 1 tbsp each coconut oil and cacao powder. Whisk to form a smooth chocolate sauce.
*I used a 60% cocoa chocolate with quinoa rice crisps, which add a nice texture
With an electric mixer, beat eggs, sugar, oil, and vanilla until smooth and creamy. Mix all the dry ingredients in a separate bowl. Gradually beat in alternating small amounts of the flour mixture and milk, beginning and ending with flour, until all flour is incorporated, and a thin batter forms. Do not over mix!
Line an 8 or 9 inch cake pan with parchment. Use a little oil to make it stick to the pan. Pour in half the batter. Add fruit if using. Pour remaining batter on top and spread evenly. Bake on the middle rack at 325 degrees for 22-25 minutes or until center is springy to the touch. Cool. Invert. Pour glaze or ganache on cake. Top with sesame seeds, if desired. Refrigerate for a few hours. Cut while chilled.