Notes: For the gluten-free option, I recommend the following: ¾ cup (90g)
millet flour, ½ cup (30g)
tapioca flour, ¼ cup (30g)
brown rice flour, and ½ teaspoon
xanthan gum. Many store-bought gluten-free flour blends (like
this one!) will also work, if measured
like this.
White whole wheat flour,
whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour.
Honey or
agave may be substituted for the pure maple syrup in the cake batter.
Pure maple syrup or
honey may be substituted for the agave in the frosting.
As written, the frosting tastes more like vanilla than cheese, so adjust the amount of vanilla to suit your tastes.
{gluten-free, clean eating, low fat}