I use Coconut Sugar, which is naturally dried and healthier, being lower in carbs and lower on the Glycemic Index. Feel free to use any unprocessed sugar that works for you.
Any All-Purpose, Gluten-Free flour combination will work on this recipe. I use a mix of sorghum, tapioca, and arrowroot flours that includes a small amount of guar gum.
Freeze left-overs, wrapping in parchment paper before storing. Do NOT try to make this cake in any regular pan. Because of its moisture level, it will only cook normally in a bundt pan.