This was literally my first cake attempt ever, and I went for gluten free and vegan, because hey, a challenge is fun, right? Sure was. I gathered inspiration and loose ratios for a vegan gluten free cake from Here, and improvised! The texture turned out soft, springy, and fluffy, and the frosting the perfect companion to a basic vanilla flavor–though in truth I could (aka did) eat some cake plain, since it is nice and moist!

Wet ingredients:

2 small ripe bananas

1/2 cup agave syrup

2tbs vanilla extract

3tbs vegan butter/shortening/coconut oil

1.5 cup warm water

1/4 lemon, juiced 
Dry ingredients:
1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1tsp xanthan gum

1/2 cup coconut flour

1/2 cup Xyla (sugar substitute)

1/4 cup sorghum flour

1/2 cup brown rice flour

1/2 +1/8 cup tapioca starch

2tbs ground flax
Method:

Warm coconut oil or vegan butter untill soft. Combine vanilla and bananas with soft shortening in a food processor and blend until creamy. Then mix with all other wet ingredients.

Combine all dry ingredients in a bowl well, then mix wet ingredients in with the dry ones. Pour into greased cake or cupcake tins.

Bake at 375F for  15 min for 6x 2 inch mini cake pan , 20 min for oversized cupcakes (6 to a pan). Let cool in a windowsill (that is if you live in SF and outside is cooler than inside).

These turned out so soft and springy!
Almond Chocolate Frosting:

3/4 cup coconut milk canned

6 dates softened (let sit in warm water then drain)

1/3 cup cocoa powder

1tsp almond extract

4tsp vegan shortening

1/6 cup Xyla (or sugar)
Throw all icing ingredients into a food processor and whip until creamy. Once cakes are cool, frost, decorate with fresh berries, and store in the fridge until ready to serve. Enjoy!!