Gluten free desserts are tricky, especially when they also need to be dairy free. Tonia (who sells cakes on the side) took up the challenge and successfully pulled off this flourless chocolate cake.
Tonia started with this recipe and made a few adjustments: gluten/dairy free margarine instead of butter, no coconut milk in the frosting, and peppermint oil instead of vanilla extract (only a few drop of oil are needed!). She also added a crushed candy-cane (or maybe peppermint candy) garnish.
The cake turned out thick and fudgy, and was especially good right out of the fridge. Except for one piece, I ate the whole thing myself!