Pink Prosecco Cake

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!

Makes 8-10 servings

Ingredient List: 

1/3 cup extra virgin olive oil

1 cup coconut sugar

2 teaspoons pure vanilla extract

2 cups Lindley Mills Super Sprout Whole Wheat Flour or whole wheat pastry flour

1/2 cup almond flour

1/2 teaspoon sea salt

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon arrowroot

1 teaspoon apple cider vinegar

3/4 cup sparkling rose' wine or regular prosecco



Step By Step Instructions: 

Preheat oven to 350oF and oil a standard bundt pan.

Using a whisk, hand mixer or stand mixer, whip together olive oilcoconut sugar and vanilla until creamy. Mix in dry ingredients. Add apple cider vinegar and 3/4 cu and p wine; mix gently to form a smooth, spoonable batter, adding 1/3 cup water if needed to achieve cake batter consistency.

Spoon batter into the prepared bundt and using a wooden spoon, gently move the batter around in the pan so it's evenly distributed.

Bake for 35-40 minutes, until the top springs back to the touch and a toothpick inserted in the cake comes out clean.


Cook's Tip: If you choose not to use wine, just use sparkling water so that you get the boost to your rise that you get from sparkling wine.