My daughter Mik and I love to bake together. One bowl cakes are ideal for us right now because a) they are easy and b) Mik can stay busy mixing/dumping things in the bowl, while I measure and fish eggshells out of the batter lol.

One Bowl Snacking Cake (GF)

Adapted from Cannelle et Vanille by Aran Goyoaga

1/2 c. (115g) olive oil

1 c. (140g) superfine brown rice flour

3/4 c. (150g) sugar

3/4 c. (75g) almond flour

1/4 (30g) tapioca flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

zest of 1 lemon

1/2 c. milk (or any dairy free milk- we used almond)

2 eggs

1 tbs vanilla extract

any fruit of choice (we went with apples)

any nut of choice for topping (we used almonds this time)

powdered sugar (for dusting)

Directions:

Preheat the oven to 350 degrees. Brush the bottom and sides of a 9 inch cake pan with olive oil and press a circle of parchment paper into the bottom.

In a large bowl, whisk together the dry ingredients. Then add the wet ingredients. Fold in whatever fruit you are using, or if you’re using something “heavy” like apricots, just top the batter with them after you pour it in the pan.

Bake the cake for 60-70 minutes or until golden brown and a cake tester comes out clean. Let the cake cool and then invert on to a plate or cake stand. Sprinkle with nuts and/or powdered sugar. Leave on the counter to snack on whenever the mood strikes (often).

One Bowl Snacking Cake

Loaded Greek Chicken Bowl