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One of my boys recently turned 2.  I decided I wanted a reasonably healthy cake to serve — plus, one of our guests usually tries to eat gluten-free and I wanted to respect that.  I looked up a bunch of recipes online but didn’t see quite what I wanted.  I did a little research but ultimately went with my gut on this and did things in sort of a unique way.  But the result was delicious.  Slightly crumbly, because it is GF (I think using commercial rice flour that is super fine might help that, but I ground my own), but still awesome.  Everyone loved it.

The cake is fairly sturdy and you can fill and frost it as desired.  I made a dark chocolate mousse to fill with — and I sliced each layer in half so I could fill it as if it were 4 layers.  I frosted it with this buttercream frosting, which is amazing and fairly low- sugar.  I also served this custard-style vanilla ice cream with it.  It would be excellent topped more simply with whipped cream and fresh fruit if you desire.  The way I did it, it reminded me of those Pepperidge Farms frozen cakes…but without all the hydrogenated oils and corn syrup. 🙂

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[amd-zlrecipe- recipe:91]

What’s your favorite type of cake and frosting?

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1 Comment

  1. Does this recipe work just as well for cupcakes?
    We loved the white bean cup/cake recipe last year for my son’s 1st birthday!

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