My Gut My Choice

This cake really is a "gut" conscious choice. In experimenting with recipes that are conscious of allergy and dietary restrictions, this cake was made without any granulated sugar, soy, dairy or white flour. In place of sugar I used agave as a natural sweetener. In place of white flour, I used gluten free oat flour. In place of soy milk, I used rice milk. And instead of dairy, the additional moisture in the cake was applesauce and molasses. With the holidays coming up, I thought it would be a good idea to make a gingerbread flavored cake - the molasses with the cinnamon, cloves and ginger in the dry mix of the batter made the whole house smell like winter. It is filled with a lemon buttercream frosting (also gluten/soy/dairy free).