Moist, fluffy and slightly sweet, this can be served for brunch or dessert, plain or topped with Rhubarb Sauce with Star Anise.
Mix flours, baking powder, salt, cinnamon and mashed cardamom pods together in a medium-large mixing bowl until well blended.
In a small-medium mixing bowl, cream together olive oil, coconut oil, brown sugar and cinnamon. Add applesauce, eggs and about ½ the rice milk. Stir with a fork until the eggs are well incorporated. Stir in the remaining rice milk.
Pour the liquid into the dry ingredients and stir with a spoon until smooth and well blended.
Grease a glass pie dish, or similar size shallow baking dish. Pour batter into dish and bake in a 350 degrees oven for 25 minutes or until a knife inserted into the middle comes out clean.
If you want to add the crumble topping option below, do so after about 15 minutes, once the surface of the cake looses its liquid sheen, sprinkling it gently in an even layer over the cake. Return the cake to the oven for 10-15 minutes, turning the oven up to 375 degrees for that time.
Optional Crumble Topping
Cream the olive oil, coconut and sugar together. Add the oats, stirring with a fork until well blended. Stir in the fruit juice and mix well. Set it in the fridge until you’re ready for it.
1 1/3 cup rice milk (or dairy milk, water or other nut milk)
1 cup rice flour
1 cup buckwheat flour
1 cup applesauce
5 tbsp olive oil
4 tbsp coconut oil – allow to warm up and become soft, but not liquid
1 ¼ tbsp baking powder
4-6 cardamom pods, peeled and mashed
3 tbsp brown sugar
1 tbsp cinnamon
½ tsp salt
¼ tsp vanilla
Optional Crumble Topping:
¾ cup oats – gluten-free oats are available at the Co-op
3 tbsp finely chopped nuts
1 tbsp coconut oil
1 tbsp olive oil
1 tbsp brown sugar
1 tbsp fruit juice or plain water (Rhubarb Sauce with Star Anise works well, too)
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