Delicious Chocolate Cake - Gluten Intolerant, Lactose Intolerant and Diabetic Friendly!

Hey, guys!  Today I'm going to share a recipe for an amazing chocolate cake.  With an icing recipe!  It takes time to make, but it's sooo worth it.  It's like a little chocolate explosion in your mouth.  I bet I'm making you hungry.  So, unlike most bloggers, I'll get right to the point.  Here's the recipe!


Prep time: 15 minutes          Cook Time:  30 minutes

Total Time:  45 minutes        Makes:  1 large, chocolatey,                                                               mouth watering cake.  Or two, you know, your choice.


Ingredients:

• 2 cups all-purpose flour (almond flour or other gluten free flours work too)

• 2 cups white sugar  (or if you want to change it up, trade the sugar for a teaspoon of stevia.  Yum.)

• 3/4 cup unsweetened cocoa

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1 cup milk (almond milk, coconut milk etc. Can be used)

• 1/2 cup vegetable canola oil, or melted coconut oil

• 2 large eggs

• 2 teaspoons vanilla extract, but if you don't have that you can use 1 teaspoon almond extract

• 1 cup boiling water

Instructions:


1. Preheat the oven to 350°.  Prepare two 9 inch pans if you're doing a layer cake by spraying with baking spray.

2. Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl or the bowl of a stand mixer.  Whisk through to combine, or using the paddle attachment, stir through flour mixture until combined well.

3. Add milk, vegetable oil, eggs and vanilla to flour mixture and mix together on medium speed until well combined.  Reduce speed and carefully add the boiling water to the cake batter until well combined.

4. Distribute the cake batter into the two greased pans, or large greased pan.  Bake for 30-35 minutes, until a toothpick or cake tester come out clean.

5. Remove from the oven and let it cool for about ten minutes.  Remove the cake from the pan and let it cool completely.


P.S.  Remember, the cake batter will be thin after adding the water, so don't worry.  You're doing it right.  😉  Enjoy the cake!


Hold it!  I forgot the icing!  Here's the recipe for it.


Ingredients:

• 2 3/4 icing sugar

• 6 tablespoons unsweetened cocoa

• 6 tablespoons butter, but I recommend using 6 tablespoons of margarine for lactose-sensitive people.

• 5 tablespoons milk, or almond milk for you Lactose Intolerants out there

• 1 teaspoon vanilla extract, or 1/2 teaspoon almond extract


Directions:


1. In a medium bowl, mix together the icing sugar and cocoa.  Set it aside.

2. In a large bowl, cream butter until smooth, then gradually mix in the sugar mix, alternating with pouring in the almond milk.  Blend in vanilla or almond extract.  Beat until light and fluffy.  If it's too thick, beat in more milk until it's how you want it.  Enjoy!

P.S.  Double this recipe if you're using it with the chocolate cake recipe above.  Use half the mix to ice the top half of the bottom section of the layer cake, to use it as an edible, yummy glue.  Use the rest to ice the outside.  Thanks for reading!  Please come back!  Enjoy!

Insulin Junkies, Unite!

Don't take the label too seriously.  When I say Insulin Junkies, I'm talking about Type 1 Diabetics.  My name's Elly, and I've been a Type 1 Diabetic since I was seven.  At first, I was a model Diabetic.  I did my insulin and checked my glucose the exact minute I needed to, I went to sleep on time, I weighed and counted my food so my glucose numbers wouldn't be unbalanced.  But ever since I hit puberty, my glucose has been unbalanced, my insulin I occasionally forget to do.  My mom does her best, and sometimes we hit rough spots, but I'm still alive.  On my last visit to the Stollery Children's Hospital in Edmonton, I got told I was overweight and my A1C was too high.  So my family's kicked into turbo to bring me back to my full healthy potential.  That includes going back to the basics.  My mom now watches me do my insulin and glucose numbers, I measure the carbohydrates and sugars.  I've been going on two mile walks every week, and finally things are leveling out.  I'd like to share some advice and tips with my fellow Type 1 Diabetics.  What I did to reign my Diabetes back in is, for one thing, mentally lock up the temptations.  Every night I put the sweets and sugary foods in an imaginary cabinet and lock it.  Now, I'm not going to give away all my tricks in this one post, because then there's no point to having a blog and posting more than once.  This is a short one to welcome you in.  In my next posts, I'll share some recipes I regularly make among other things.  I'm also looking for sponsors, so email me at bookmarker676@gmail.com to discuss sponsorship with me.  #TeamType1, everyone!  Thanks for reading!