can't believe i have been baking gluten free for 5 years and i just now found this recipe. it is really, really good. and the cake is the right texture. i actually left out the xanthan gum and it still worked just fine. also, i used rice milk with 2 thsp apple cider vinegar in place of the buttermilk so the cake itself would be non dairy. if anyone has a good cream cheese substitute for making a good frosting, let me know, it is hard to beat real cream cheese though! :)