It's birthday time!

Special occasion alert! I had the most relaxing birthday with a delicious dinner with my family. We went out for japanese and had phenomenal sushi, amazing miso soup, miso marinated cod and ended the night with presents and homemade cake. My wonderfully talented mom made me a gluten free, sugar free, vegan cake with coconut whipped cream frosting and sweet raspberries. Now that is love! Recipe posted below . Thanks for all the birthday wishes!

1 1/2 cups Pamela's gluten free baking mix
1/2 cup unsweetened cocoa powder
1/2 cup local honey
1/2 teaspoon salt
1 1/2 teasp baking soda
3/4 teaspoon zantham
5 tablespoons coconut oil
1 tablespoon white vinegar
1 teaspoon vanilla
1 egg or egg replacement like Bob's or Energee
1 cup water
Mix together all the dry ingredients in a bowl. Add the wet ingredients into same bowl and stir. Pour into greased round 8" pan and bake 30-35 minutes at 350 deg. Let cool and ease out of pan then frost as desired.