This cake marked a milestone for me, so I thought I would post a picture. You are looking at the first gluten-free, dairy-free item I have ever made. A coworker of mine deals with these dietary restrictions and her birthday was Sunday. At work, we make celebrate one another's birthdays with cake. It was important to make a cake she could enjoy, so I asked her for a recipe. This one—Pumpkin Cake With Maple Frosting—came from one of her favorite sites, glutenfreegoddess.blogspot.com. The recipe called for a baking mix made from brown rice flour, sweet white rice flour, and quinoa flour. It also uses olive oil instead of butter. And as a first in my adult life, I had to buy dairy-free margarine and vegan cream cheese for the frosting. The taste of the cake was pretty good; the pumpkin and cinnamon gave it good flavor. The texture was similar to cookie batter even though it looks like cake. The frosting was okay, but the consistency was a little different. All in all, it was a favorable experiment; my coworker enjoyed it. However, for me, I think I'll stick to real butter. —PHH
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