Got Allergies?

5 May

Chocolate Cake, no gmos, no gluten, no soy

My sister and her husband visited a few days ago and I attempted my first cake with gluten free all-purpose flour. I’ve made flourless cakes before, but I hadn’t had much success with gluten free flours yet. When Vicki and I get together, it is not easy to eat at restaurants because we are allergic to soybeans and she can’t eat any gluten. It is also a challenge when we go to someone else’s house to eat because most prepackaged foods contain soy in some form or another. Vicki said my house was a safe zone because virtually everything I buy is soy-free! Our mother’s birthday was on May 3rd, so I needed to make a soy-free, gluten-free cake.

Unfrosted Gluten free cake

I found this recipe for a gluten-free cake. Of course, in my normal way of trying new recipes, I changed most of the ingredients. I always try to use organic ingredients when I can get them because my sister and I don’t eat GMO’s. I made some other changes as well, and the next time I make this recipe I intend on changing it further. I used different flours, different chocolate, and a different fat. I also doubled the recipe and baked it in a glass pan.

Gluten free birthday cake

This cake came out really moist and dense. I was surprised at how good it tasted! The frosting was delicious! I used a fair trade cocoa powder and butter from grass-fed cows to enhance the frosting, so it was ethical and healthier! I didn’t even measure the cocoa, I just dumped a lot into the bowl and it tasted more like a dark chocolate frosting. My husband and kids have become accustomed to the organic, homemade foods and we are definitely not the average American household.

I love experimenting with food, especially when it comes out great!

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