ingredients:
¼ C palm oil
¼ C + 2 T granulated sugar
2 T agave nectar or honey
⅔ C applesauce
¼ C water
2 t vanilla
1½ C sorghum flour
½ C tapioca starch
1 T + 1 t baking powder
1 t salt
1 t apple cider vinegar
¼ t baking soda
Topping:
2 T Enjoy Life Vanilla Honey Graham Cookie crumbs (about 2 cookies)
1 t cinnamon
2 T brown sugar
2 T safflower oil
½ C Enjoy Life Cinnamon Crunch Granola (optional)
Icing:
1 C confectioner’s sugar
1 T water + additional water if too stiff
1 t vanilla (optional)
directions:
Preheat oven to 375F. Prepare a 9″ x 9″ baking pan with parchment or lightly oil with palm oil and dust with sorghum, shaking off the excess.
Make the topping first: combine cookie crumbs, cinnamon, brown sugar and oil until
a paste is formed.
Mix together palm oil and sugar until light and fluffy. Add in agave (or honey) and apple sauce and mix – it will look streaky. Mix in water and vanilla. Fold in dry ingredients (except baking soda) and mix until incorporated. Mix in apple cider vinegar. Once incorporated, mix in baking soda. Pour into prepared pan and spread batter so it is even. Drop dollops of topping on to batter, spreading it over the top. Sprinkle Granola over the top. Place in oven and bake 20-24 minutes, or until cake is risen and firm to the touch.
While cake is baking, make icing by mixing sugar, water, and vanilla together. Add water to thin enough so that icing is stringy but not too wet.
Once cool, top with icing. Serve immediately or freeze in pieces and warm as needed.
*Makes about 9-10 pieces of cake.
Where do you get or what kind is the Tapioca starch? Is it like plain old corn starch where it has to be cooked before it gels?
Samantha: You can add as much milk as you need to get the consistency you want. The 1:1:1 is just a sntitrag off point for the recipe. I have added a 1/4 cup of milk to get a really runny icing… just experiment!
Dawn: The icing dries a hard but not for 3 days. At about the 2 day mark you should still be able to leave in imprint of your thumb by putting your thumb on the icing. But be warned the 2/3 day mark is when they taste THE BEST! 
Chrisgelica: The lemon is not for flavor necessarily, but to add some acidity to the sugar. This does NOT make the recipe taste lemon, but it DOES bring out the flavor in the sugar instead of just giving you a huge blast of sweet. It is totally not necessary… just a personal preference!Thanks for all the wonderfully kind words and thoughts guys… you are the sweetest!! (and you know that pun was intended)Blessings!Amanda
My sons allergies include egg, soy and corn. Do I need to use Palm oil, or can I use the olive oil that we already have in the pantry? And what about Sorghum flour? Sorry, this is all new to me. He was just diagnosed yesterday and I am scrambling for recipes.
palm oil is a similar consistency to shortening, olive oil will not work. Also, you should be able to find sorghum flour at your local health-foods store.