Here is the promised recipe for allergy-friendly birthday cake. It is quick and easy to make, and basically flop proof! I think it tastes best on the day it is made, but in my house it might just get eaten straight from the fridge any day.
1 1/3 cup butter or virgin coconut oil
1 2/3 cup agave or xylitol
1/2 cup cocoa powder
6 eggs (to cut out egg white, use double egg yolks + 1)
3x 10ml (2 teaspoons) rice flour
1/2 cup grated zuchini (optional)
1 1/3 cup rice flour
5 teaspoons baking powder
Cream butter and agave together. Mix in cocoa powder. Mix in 2 eggs with 2 teaspoons rice flour into mixture at a time. Mix in grated zuchini (optional). Sprinkle 1 1/3 cup rice flour and all the baking powder over the mixture. Stir in until just mixed. Scrape into baking dish straight away, and spread out slightly. Bake at 350º F for 30 to 35 minutes, or until a skewer comes out clean.
Cream together equal emounts of coconut oil, agave, and cocoa powder, depending on how sweet, how coconut-y, or how chocolate-y you like your icing. Sometimes I add a teaspoon or two of rice flour to thicken it a bit.
Another lovely icing to use is fabulous raw fudge, if you reduce the coconut oil by about half to keep it soft.
Experiment away. Believe me, it will be delicious anyway!
Confession: Sometimes we have the left-overs on gluten-free toast …