A bit dense, moist, and a fun new flavor
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with extra light tasting olive oil or line with parchment paper.
In a large mixing bowl, combine the oat flour, potato starch, tapioca flour, sugar, baking powder, baking soda, and salt. Mix well.
In a separate bowl add the applesauce, rice milk, oil, and vanilla extract. Whisk together well using beaters.
Pour a third of the wet mixture into the dry and beat well. Then add another third and beat again. Finally add the last of the wet and beat for 1-2 minutes or until well combined. The batter will be very wet and pour easily.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for at least 10 minutes before removing it from the pan.
Serve the cake warm or at room temperature.
Optional: If you want more frosting to cake ratio, grease two 9-in round cake pans and pour half the batter into each pan. Baking time will probably be cut in half, but I would check it starting at 10 min. When the cake is cooled, frost the bottom layer, then put on the top layer and frost the whole cake.
I recommend eating or freezing the first day. Or refrigerate covered overnight, it will be a bit dry.