'Underneath'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Honestly, I grew up with vegan chocolate cake, because my mom is like that, and just think that's normal. And it may not be so much wheat-free as spelt, which is a pretty easy substitution. But still, she offered out of the goodness of her heart to make a free professional-quality cake and we're all "Great! Here are our weird requirements..." and she's still in.
It'll have whipped cream frosting which my mom reserves the right to scrape off. Compromise.
Unrelatedly: the leftover pork chop I had for lunch might have been more delicious than when I first cooked them. I love when that happens.
I want to eat all the chocolate right now. I know it's stress. The last time I had chocolate it didn't even taste that great. And yet. Homemade chocolate chip cookies are calling my name.
Dang now I want cake. I even have some in the fridge, but I'll need to wait to cut into it. Turns out I made a wee spare cake.
The vegan wheat-free cakes I've tried have usually been a bit denser and drier than I like, but I've had a few good ones. I once saw someone trying to find a vegan, wheat-free, oil-free, sugar-free cake. I wasn't quite sure what could go into it that would still make it a cake.
Rice cakes!
Oh yeah, I just realized that I grew up making a cake that actually is vegan (assuming sugar is vegan), but not billed as such! But it's the oil and sugar that make it good. And the cocoa.
I once saw someone trying to find a vegan, wheat-free, oil-free, sugar-free cake. I wasn't quite sure what could go into it that would still make it a cake.
Did "sugar-free" encompass honey and/or dates, or was it just refined sugar? Because I've seen some recipes for cakes made with dates but no refined sugar. (I have no idea if they would be any good, because I've never tried them, because as much as I *should* give up sugar, I still bake with it.)
If Splenda is allowed, I think I could do that.
A friend has made my apple crisp recipe with Splenda, and says it's pretty good. It's only about 1/3 of a cup of sugar, so subbing Splenda for sugar in that recipe probably isn't a big deal.
Related to sugar 100%: at Tim's nephew's graduation party yesterday, they had a COTTON CANDY MACHINE! And we all stood around it, fascinated, and watched it make cotton candy like we were watching TV. I only had one cone of cotton candy.