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 tablespoons egg replacer (I use Bob’s Red Mill)
• 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 350^oF 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 3/4 cup 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.