Snowy Marbled Cake

Gluten-Free Gourmet

Chewy Delight

Well, all this trecking around is making me hungry, how about you? Try out this delicious cake to top off any dinner! The marbled chocolate and white batter has a simply wonderful texture, and the sugar-free icing tops it all off with perfection.

To start, combine:

2 c. coarsely sifted oat-rice flour                        1 t. baking powder

1/2 t. cinnamon                    1/4 t. nutmeg                 1/4 t. salt

Melt in a saucepan over medium heat, stirring to combine:

1/2 c. raw honey                1/2 c. canola oil                  2 T. butter

In a separate bowl, beat 4 eggs well. Add 1/2 t. vanilla, and almost all of the honey mixture, leaving 2 T. in the saucepan. Then beat this egg mixture into the flour combination. Did you get all that?

Last step: add to the saucepan of honey/oil mixture and stir:

5 t. unsweetened cocoa powder                 2 T. water

Now for the fun part! Pour half of the cake batter into a buttered glass pan (9x9 or 7x12 is great). Stir another quarter of the batter (half of what's left) into the pan of cocoa and drizzle over the pan of batter. Finally, pour the rest of the white batter on top. Bake at 350 for 25-30 minutes, or until cake is almost set and browned on top. Cool and remove from pan.

Enjoy a piece of warm cake topped with whipped cream or cream cheese frosting. To make your own sugar-free whipped cream, beat 1/2 c. of cold whipping cream with a handmixer. After about 30 seconds, add 1 t. vanilla and 1/4 c. honey (or to suit your liking). Here's a cake you can feel good about eating!
I will also take the opportunity to say Happy Birthday to my wonderful mother! If it were possible to send an e-cake, I would be the first--I'm sending this one to her!!