I mostly followed this recipe, but doubled the praline topping. Then I must have gotten distracted, and used too much sweetener, so I doubled the cocoa powder. The original said to serve with whipped cream, but I didn't bother, and it was very good. No one guessed it was gluten-free, let alone had flax seed!
Topping:
Combine in a saucepan:
1/4 c super sweet blend
1 t molasses
1/2 c butter
Heat until bubbly (I accidentally let it boil pretty good), and add:
1/4 c heavy cream
Stir, and pour into a 9" cake pan. Spread on top:
1 c broken pecans
Cake:
Preheat oven to 350.
Beat until well blended:
1/4 c melted butter
4 eggs
1 t vanilla
1/2 c half-and-half
1/2 c super sweet blend
1/4 c almond flour
1/4 c coconut flour
1/4 c ground flax seed (2 T before grinding)
1/2 c cocoa powder
1 t baking powder
1/2 t baking soda
Let rest a few minutes, and stir again.
Gently pour batter over pecans in cake pan.
Bake 30 minutes, or until tester comes out clean. (Mine took 35.)
Let rest 5 minutes, and invert onto serving piece.
