Great analysis and thanks for doing it! I have Celiac and hadn't really thought about the structural role of sugar in a cake recipe until I tasted a gluten free white birthday cake that was so, so heavy with sugar and the baker told me the recipe required it. I prefer less sweet cakes and my favorite has been your Strawberry Almond Flour cake. I think it would be a foam cake but your recipe already doesn't call for much sugar. If you're reducing the sugar in the cake, I find dusting the cake with powdered sugar, drizzle with dark chocolate or serve with fresh fruit and whipped cream to be tasty ways to avoid the heavy butter cream frosting. I really appreciate the cake analysis!

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