From the kitchen of clothesmakethegirl.com
I made the cake the night before and frosted it in the morning with traditional 8 oz cream cheese, 4 oz butter and 2 tbsp maple syrup whipped until light and fluffy. No one knew it was grain-free.
From the kitchen of Smitten Kitchen
This is also just a great chocolate cake recipe. The cake is moist and delicious!
Makes 20 to 24 cupcakes
You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)
From the kitchen of Vegetarian Times and Amber, Frosting from The Vegan Chef and Amber
I have an inability to follow a recipe as directed; I always adjust to my needs. In this case, a cake for Chloe’s birthday. Requirements: Wheat free, dairy free, no refined sugar and deeee-licious. Mission accomplished.