Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Michelle @ My Gluten-free Kitchen says
November 23, 2014 at 12:55 pm
I can’t get over what a gorgeous dessert this is! Your tip for how to do the sugared cranberries – genius! I never would have thought of that one!
November 23, 2014 at 1:45 pm
Thank you, Michelle! Some food is just more photogenic than others – this cake shone! 🙂
November 23, 2014 at 1:49 pm
Whoa, well you’ve definitely wowed me. Mission accomplished!
November 23, 2014 at 2:45 pm
Haha, mission accomplished! 🙂
November 23, 2014 at 5:12 pm
Jean, what can I use in the place of millet flour? My local bulkbarn does not carry it.
November 23, 2014 at 5:59 pm
Sorghum & Millet can be used interchangeably in a lot of recipes, but I’m not sure that Bulk Barn carries either. They may, I haven’t looked in a long time.
November 23, 2014 at 6:03 pm
this looks marvelous, and I would love to try it. Just one small problem – I can’t eat apples, or apple sauce, as I am fructose/fructan intolerant. Any suggestions for a substitution?
November 23, 2014 at 6:16 pm
More oil. 😉
connie mag says
November 23, 2014 at 8:36 pm
Am allergic to eggs; what would you suggest as an egg substitute that will hold up pretty good?
EA-The Spicy RD says
November 24, 2014 at 12:40 pm
This is a gorgeous cake! I’m showing this to my daughter who wants to make Christmas desserts this year. She is a huge fan of eggnog-I have a feeling this may be on our table for desert this year!
Julia @ Swirls and Spice says
December 3, 2014 at 8:43 pm
I’ve been wanting to make a cake like this with ice cream between the layers! Your cake looks beautiful!
December 5, 2014 at 8:47 am
Can almond flour be substituted for the oat flour or do you have another suggestion? I react to oats, even gluten free. 🙁
December 5, 2014 at 12:28 pm
I think the almond might be too heavy, I’d try either a sorghum or millet if you can’t tolerate the oat flour. But, I haven’t tried it that way, so it would require some experimenting. 🙂
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