MEASURING: I don’t give cup equivalents for this recipe because the portions are quite fussy, and it only comes together using weights. If you don’t have a
gram/ounce scale, pick one up online or at your favorite cookery store, as it will make baking with alternative flours much more successful!
STORAGE: Due to the addition of avocado oil, these cakes keep incredibly well and taste just as good the next day, making them a great option to make ahead. While the glazed cakes can tolerate being exposed to typical room temperatures for a few hours, I recommend keeping them in the refrigerator until ready to serve. If you happen to have leftovers, individual slices wrapped in plastic will keep well in the refrigerator or the freezer.