Frankly, I have had such awful gluten free products (one bread stands in my memory as absolutely abysmal) that when Amy’s offered to have me try their gluten free chocolate cake I almost said no. Almost. After all, it is chocolate, and it comes from an excellent company.
This is probably the best gluten free cake I have ever had. That may sound like damning with faint praise, but it isn’t. The flavor is deep and dark, the texture a little chewy and dense. I have had baked goods with organic rice flour before and they were grainy. This has an excellent almost brownie-like texture. You would never guess it was gluten free. There are 17 grams of sugar in a portion (six decent sized slices in one loaf), which makes it a bit sweet, but not cloying. Add a jigger of rum and a scoop of soy ice cream and you have a very decadent dessert.
(Ingredients: Organic evaporated cane juice, organic soy milk, filtered water, organic high oleic safflower and/sunflower oil, organic whole grain brown rice flour, organic unsweetened cocoa powder, tapioca starch, garbanzo bean flour, potato starch, organic apple cider vinegar, whole grain sweet sorghum flour, fava bean flour, organic vanilla extract, baking soda, sea salt, xanthan gum.)