This is a great recipe. I substituted turbinado sugar for the white sugar and I used gluten/dairy free semisweet chocolate chips, and had no problems at all. My only issue (my own fault) was that I didn't have a 9" cake pan to use, so I used a round stoneware bar pan instead--that meant that mine really resembled brownies rather than cake. Regardless, the texture and flavor were excellent. I held onto a couple of the chocolate chips until the end and dropped them on top to melt when adding the powdered sugar. My hubby and I are just getting into eating gluten-free, and he was impressed with the flavor and the texture. This cake is a good option for us.

Reviewed On: May 25, 2009

Fantastic recipe. Like others, I used half white flour and half whole wheat. I used applesauce instead of the veggie oil, and in place of white sugar I used raw cane. The results are delicious and much lower in fat than most other bread recipes. I've made this several times now, and it is a keeper!

Reviewed On: Mar. 19, 2009

These turned out great! My husband loved them, and he is not much of a whole-wheat fan. Our only problem was how addictive they were--it was hard not to eat all of them in one-sitting!

Reviewed On: Mar. 19, 2009