Alisa'S Take On Maialino'S Olive Oil Cake

• 2 cups Trader Joe's GF all purpose flour
• 1 1/2 cups sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups olive oil
• 1 1/4 cups Califia unsweetened almond milk
• 3 eggs
• 1 1/2 tablespoons grated orange zest
• 1/2 cup freshly squeezed orange juice

1. Heat oven to 350 degrees F. Prepare a 9 inch springform pan (at least 2 " high) with oil and parchment paper.
2. Whisk together the flour, sugar, salt, baking powder and soda in a large bowl. In another larger bowl, whisk the liquids: olive oil, eggs, "milk", orange juice and zest. Slowly add the dry ingredients and whisk until just combined
3. Pour the batter into the pan and bake for approximately one hour. Gluten free flours tend to burn a bit, so I covered this with foil after about 25 minutes once it was golden on the top. It was cooked in my old electric oven (convection bake) in 55 minutes.
4. Leave on a baking rack for at least 30 minutes to cool. Run a knife around the edge and release the springform (or invert onto the cake rack to cool completely.

flour, sugar, baking soda, baking powder, olive oil, unsweetened almond milk, eggs, orange zest, freshly squeezed orange juice

Taken from food52.com/recipes/81013-alisa-s-take-on-maialino-s-olive-oil-cake (may not work)