A decadent and gluten-free cake mix that Chef Tracy first created for her cousin Jocelyn who grew up with all the food allergies. As a teenager, she had never had birthday cake in her life before, so Chef Tracy did some research and baked her one. Turns out it was even better than the gluten containing cakes we had been eating all along. Now she can have her cake and eat it too!

Chef Tracy has shared and lectured about this recipe at Harvard Science and Cooking, MIT, Science and Cooking World Congress Barcelona, WGBH Radio, and more! 

If you're interested in the vegan, gluten-free recipe for the dark chocolate mousse pictured, please email us at [email protected]

Contains: brown rice flour, rice flour, tapioca starch, potato starch, cocoa powder, organic cane sugar, baking powder, baking soda, sea salt.