Very good cake. My partner has too many allergies to list here, so this recipe is a godsend. I have made it twice now. Both times I substituted Pacific brand rice milk in place of the buttermilk. The first time I made the cake with half canola and half butter; the second time I did it using only refined coconut oil. Both times my results were moist and very fluffy (especially in the case of the coconut oil), which is a delightful surprise considering it's gluten-free, and I'm very impressed with the recipe for this reason. The first time I made it the flavour was not chocolate-y enough for my liking, so the second time I made it I used half a cup of cocoa powder and a dash more oil, which was an improvement. (The next time I make this cake I might play around with some baking chocolate instead of the cocoa, to see if it makes for a deeper chocolate flavour.) I also added orange zest to the batter the second time, which was very delicious. For frosting I used a mixture of coconut oil, strained fresh-squeezed orange juice, and confectioner's sugar. A nice complement to a nice cake.
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Very good cake. My partner has too many allergies to list here, so this recipe is a godsend. I...