*Maple syrup works in replace of coconut sugar (in the cake)
*Tapioca flour is NOT a good replacement for the brown rice flour (the brown rice flour really helps with the almost mud-like cake texture and I haven’t found a suitable substitute for it yet)
*I wouldn’t recommend an egg-replacement in this recipe
*The cake + frosting can both be made the day before, and you can assemble / garnish on the day or the day before just store it in the fridge
*Freezer friendly
*If you don’t have baking powder, you can make your own using 50/50 baking soda + cream of tartar (ie; this recipe calls for 1 tsp of baking powder which would be ½ tsp baking soda + ½ tsp cream of tartar.