On November 19th I posted a trial of the BBC Good Food chocolate Christmas cake, using three different gluten-free flours and dairy/non-dairy fat ( http://bit.ly/9TC6E3). We just retested the cakes, on Nov 25th, as they have had some time to mature.
The flavours have blended with the extra time and it isn't so much of a shock to have chocolate with fruit lumps. The textures of the cakes are closer together. We still liked the one made with my own blend of flour and the butter best. The Bob's Red Mill flour, from lavidafood.com, made with Pure, was good, so if you want a vegan gluten free cake made from standard flour rather than mixing your own I suggest this is a good choice.
Doves Farm was still producing a fine pasty texture - I think it is the rice in the flour mix.