Day 55

So far it’s been a chill, but exhausting day. I got to sleep in (which was wonderful), ate a healthy breakfast and went to sober fit club, which is a local meet up of sober alcoholics that play games like pickup kickball and volleyball in the park every week. I played a few games, got lost in the rain trying to get home (why aren’t the damn freeways marked?), and picked up ingredients to make a cake.

Yes, I’ve got the urge to bake again.

After thinking really hard about what I wanted to make, I decided on a cherry limeade cake, gluten, dairy and soy free of course. I had to pull several recipes from my friend the internet and adapt to my needs, but I think it turned out well.

Cake recipe, adapted from King Arthur Flour’s website 

  • 2 cups sugar 
  • 3 1/4 cups rice flour
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 2 1/2 tsp baking powder 
  • 3/4 cup canola oil
  • 1 tbsp vanilla
  • 1 1/2 cups almond milk
  • 4 eggs

Mixed the dry ingredients, then the wet, one egg at a time. Baked 350 for 40 minutes in a 13×9 pan, greased liberally with coconut shortening. 


  • One package cherry jello
  • One cup boiling water

Dissolved the jello in the water, til clear then poked holes with a butter knife into the cooled cake and poured it into the holes. Yum.

Then! Frosting…

  • Juice and zest of a lime, small
  • Powdered sugar
  • Earth balance soy free margarine

I don’t measure my frosting ingredients. It’s a terrible habit…it never turns put the same way twice but yet I do it every time. I just mix it until it’s the right texture and taste that I want.

So moist and tender, I should have poured all the cherry jello stuff on top. I only did half because it seemed like a lot but it would have been better with all of it. 

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