Life is a little less sweet when you are a lactard. Sure you can get a tofutti cutie at Dartmouth halal and margarine is healthier than butter, but it's just not the same. People can rave about sorbet all they want but it is certainly no ice cream. Then of course there is the lactard tax-- that miserable $0.40 that Starbucks tags on to for added soy milk. In my younger days I complained to the mighty 'bucks in letter form... Nothing happened. But rather than dwell on this Brie lover's misfortune, I have just worked around it. Luckily I live with another dairily disabled food lover who is usually down to try out my concoctions. For his birthday last week I made him a deliciously rich chocolate cake from my aunt's recipe; adapted to be lactose free without using random soy substitutes or mocolate. For this rich cake recipe (in both lactard and regular versions), continue reading...
