Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought cup-for-cup blends should work, but I cannot guarantee that any other homemade blend will work.
Honey or agave may be substituted for the maple syrup. Alternatively, ½ cup (106g) light brown sugar plus ¼ cup (60mL) milk may be substituted, but the cake will no longer be clean eating friendly.
I’ve found Greek yogurt cream cheese at Safeway and Walmart. If you can’t find Greek yogurt cream cheese, substitute Neufchâtel (⅓-less fat) cream cheese instead.
Most stevia-based sweeteners should work in place of the vanilla crème stevia. Do not substitute any other liquid sweeteners because they will make the frosting too runny.
The frosting can be made ahead of time; simply cover and chill until ready to frost the cake.
To store leftovers, I highly recommend one of
these cake carrying containers! I lay a piece of parchment paper into the bottom, place the leftover cake slices on top, and snap the lid onto the pan. They’re the perfect height so that the frosting doesn’t get smooshed!
{gluten-free, clean eating, low fat, low calorie}