Recipe for Grapeseed Flour Cake

Here is a simplified version of Kevin Stanton's Grapeseed Flour Cake. If you want to add all the flourishes (Blueberry Cloud and Aprium Confit), contact us and we'll send the whole recipe.

Grapeseed Flour Cake

1.5 cups Gluten Free Multi-Purpose Flour (such as King Arthurs Brand)

0.5 cup Grapeseed Flour

1 cup Butter

1 cup Sugar (granulated)

1 Tablespoon Vanilla Extract

4 Eggs, whole

1 teaspoon Salt

1 teaspoon Baking Soda

¼ cup Oil (such as sunflower or grapeseed oil)

1. In a large mixer, cream the butter and sugar until a light and creamy texture appears. When this occurs, add the vanilla extract.

2. In a large bowl, combine the flours, salt and baking soda and reserve on the side.

3. After the vanilla extract is well mixed, add the eggs once at a time until fully incorporated.

4. Add the dry ingredients slowly until fully the batter is fully incorporated.

5. Add the oil and mix until fully incorporated.

6. Spread the mixture in a baking pan lined with parchment paper and place in an oven set to 300°F for thirty minutes, or until the cake is cooked.