I made this cake. It was the most delicious cake I’ve ever had. It made my week. My husband loved it. My son who is extremely picky ate it too and went for a second. Thanks for looking out for us people with allergies.

It’s in the oven so I’ll send photos once it’s complete. One note - these ingredients listed here on this page are NOT the same ingredients listed on the “directions” page. It’s unfortunate because I used this list to purchase at the store, then the following day when I’m making the cake, I don’t have time to run back to the store and pick up the things that weren’t listed. In fact, they’re very different. This recipe on this page calls for sweet potatoes, brown rice flour, olive oil, maple syrup…. None of which are on the directions page. On the directions page, you need applesauce, which I thought about while I was at the store (I’ve used applesauce + flaxseed meal to sub for eggs), but one or the other ingredients were listed, not both at the same time. I ended up making my own applesauce by pureeing 2 medium size apples. Then the ingredients for the topping on this page I assumed would use the cream cheese, butter, and sweet potatoes since confectionate sugar wasn’t listed as an ingredient….then on the next page, the sweet potatoes aren’t mentioned at all, but the confectionate sugar is listed…..this is really confusing. It’s my birthday and I have allergies to gluten and some dairy so I was really hoping to try this cake. We shall see how it turns out! It’ll be finished baking in a few minutes so I’ll update with all the goodness I find later this afternoon once my friends and I devour it. The wet cake (pre-baking) tasted amazing…so I’m certain this will be delicious, I just wish the directions matched the ingredients! UPDATE! OK, So I followed all of the instructions in after hitting the button “directions” so that is different than the initial ingredients list. The only change I made was added about 1/4 cup of canned yams to the icing and for the cake the initial ingredient list calls for brown rice flower, flax seed meal, maple syrup, olive oil and sea salt - none of which are in the directions so I didn’t use them. I’m not sure if the reason my cake was a bit mushy and fell apart was because there was no brown rice flour (only ground oat powder that I made from grinding oats), or if that’s how it was supposed to turn out - but I must say, regardless of the confusion and the frustrations in the difference in initial ingredient list and direction ingredient lists, the cake was absolutely delicious. It fell apart and looked horrible when I presented it, but my friends devoured it for its taste. In fact one of my friends mentioned how she thought the oats created a stickiness that kept the cake very moist; it really did. I’m giving 3 stars for this review because of the differences I’ve laid out. I would love it if the author of this recipe could verify the actual list and make these corrections, then I’d give it a 4 stars, maybe 5. And finally - the baking time was increased by 18 additional minutes. I live in Arizona at an elevation of 1250’ above sea level. I don’t normally adjust for elevation.