This is my best kept secret. (Except it isn’t a secret…) It’s like real cake. The pastry chef in me rejoices every time I make it. It is actually one of my old recipes that converted immensely well. No one even knows its gluten free, let alone egg free and dairy free!! I actually make it all the time, the only reason its taken me this long to post is that I use some white rice flour and flax seeds (which are not AIP). But I have made it with cassava flour and gelatin – and it works great! (I happen to do better on white rice flour than I do on cassava flour, so you use whatever flour works best for you! *Edit – if you use 1 cup arrowroot, be sure to use tigernut or a non-gooey flour to balance. Cassava alone doesn’t balance it.) Feel free to make it into a cake and ice it for celebrations!
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