Pink Prosecco Cake

Name: Pink Prosecco Cake
Yield: Makes 8-10 servings
Cuisine: Italian
Ingredients: 2 teaspoons pure vanilla extract; 1 cup coconut sugar; ⅓ cup extra virgin olive oil; 1 teaspoon baking soda; 2 teaspoons baking powder; ½ teaspoon sea salt; ½ cup almond flour; 2 cups Lindley Mills Super Sprout Whole Wheat Flour or whole wheat pastry flour; 2 cups Lindley Mills Super Sprout Whole Wheat Flour or whole wheat pastry flour; 2 tablespoons egg replacer (I use Bob’s Red Mill); 2 tablespoons egg replacer (I use Bob’s Red Mill); ¾ cup sparkling rosé wine or regular Prosecco; ¾ cup sparkling rosé wine or regular Prosecco; 1 tablespoon arrowroot; 1 teaspoon apple cider vinegar

Preparation info

Makes
8-10
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

When I was planning an Instagram Live event with my dear friends at Bosco De Medici vineyard in Pompeii, I wanted to make a dessert with their spectacular wines and extra virgin olive oil. The result was simply bubbly!

Ingredients

⅓ cup extra virgin olive oil
1 cup coconut sugar
2

Europe
Italy
Dessert
Mediterranean
Cake
Vegetarian

Method

Preheat oven to 350°F and oil a standard Bundt pan.

Using a whisk, hand mixer or stand mixer, whip together olive oil, coconut sugar, vanilla and egg replacer until creamy. Mix in dry ingredients. Add apple cider vinegar and ¾ cup wine; mix gently to form a smooth, spoonable ba