This cake is moist, rich and gluten free.
|Isabella's finger. She just could not resist.|
I found the original recipe from Pinch of Yum and converted it to my own gluten free version. I also reduced the amount of sugar by a little bit. I find that some recipes are so sweet and we are trying to be better about our sugar in take. Believe me, the frosting is super sweet and delicious and you won't miss the little bit I took out of the cake.
Converting recipes can be a bit overwhelming because the options that we have when it comes to the flours and starches are many. Through trial and error I have learned a bit about ratio's, what flours work best together and how they work when paired together.
NOTE: I have made this cake in my Vitamix before and it has turned out well. One thing to note though, if you add the oatmeal and chocolate chips, they will become very fine and not remain chunky in the cake. I personally like the texture that the oat flakes have to offer in this cake so when I am not in a hurry I will use my mixer and bowls. A few more dishes is well worth the extra time.