Due to gluten free needs, I made a few modifications, but it turned out great. My picky 12 yr old dd loved it, so I know it's good! Even the gluten eaters at our family gathering loved it. Here's my changes:
Substitute flax meal for all purpose flour, used part sucanat and part white sugar, next time I will use all sucanat to make it a bit healthier. I also left out the pepper, just didn't sound good to me. I doubled the recipe and baked it in a 9 x 13 pan for 40 minutes, then frosted with a cream cheese frosting. Very moist and delicious. Texture is a bit different than normal spice cake, the ground flax is not as fine as regular flour. This will be my go-to spice cake recipe, thanks so much! I also love that it is egg-free, I can make it for people with egg allergies. By using the ground flax, I can also avoid nut allergies as many gluten free buckwheat cake recipes call for almond meal. Thank you thank you thank you!
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Due to gluten free needs, I made a few modifications, but it turned out great. My picky 12 yr...