Pink Prosecco Cake

August 28, 2020

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 oil, coconut 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.