This cake came out so moist you can easily forget it is gluten-free! In my cupcakes I used 1 cup white rice flour and 1/2 cup sweet sorghum flour. Since we are also a diary free family, I used vanilla hemp milk. I followed the advice of another reviewer and added a bowl of water to the oven while baking. They turned out beautiful! Thanks for the recipe!

Reviewed On: Feb. 14, 2009