http://blog.kitchentherapy.us/2010/03/beautiful-gorgeous-awesome-gluten-free-100-oat-flour-chocolate-cake/
This was good, but a little short. I think it wasn't enough batter for a 9 inch pan. I used coconut oil and sucanat in it. It gets very hard if kept in the fridge. Probably because of the coconut oil. But David said he thought it was great as is.
Frosting:
http://simplysugarandglutenfree.com/whipped-cream-cheese-frosting/
I added 4 T baking cocoa powder to this, and probably used double the sweetener. I used honey instead of the agave nectar.
This was a good cake. It was a dark chocolate cake to be sure, and I put fresh raspberries on top and in the layer between. David loved the cake and frosting. These are keepers!
steamed artichokes
3 days ago
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