4 cups brown rice flour
2 cups garbanzo bean flour, sifted
1 tablespoon plus 1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
2 teaspoons ground cardamom
1 1/3 cups extra-virgin olive oil or canola oil
3 cups water
1 teaspoon apple cider vinegar
1 tablespoon plus 1 teaspoon vanilla extract
3 cups agave syrup, maple syrup, or concentrated pear juice
Preheat the oven to 350 degrees.
Line the bottoms of three 9-inch cake pans with parchment paper. Set aside.
Combine the brown rice flour, garbanzo bean flour, baking soda, salt, cinnamon, and cardamom in a large bowl. In a separate large bowl, combine the olive oil, water, apple cider vinegar, vanilla, and agave syrup. Slowly whisk the flour mixture into the olive oil mixture until thoroughly combined.
Pour the batter into the prepared pans and bake until the cake springs back when you press the center with your finger, about 30 minutes. Once the cake has cooled and you have a prepared frosting, assemble the cake.
For cupcakes, divide the batter evenly among 33 lined cupcake tin cups. Bake until a toothpick inserted in the center comes out clean, about 15 minutes.