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. 🙂