Olivia's Cake (cane sugar-free, gluten-free, grain-free, lactose- and almost dairy-free)

Today is a good day for cake.  So thinks Olivia, especially when it involves cracking eggs.  So think I.  But I always think that.

We've got this great cookbook from Nathan's grandmother, Janice Sampson Nesbit, called "The American Woman's Cookbook"

It's brilliant. Especially as it's bound with duct tape.  It even tells you how to set the table properly, which is, honestly, probably my favorite chapter.  It even has diagrams.

Anyhow, we decided on a Plain Cake, since we didn't have much going for us in the way of pantry supplies.  And of course we needed to adapt the recipe, what with all of our sensitivities (there are four "i"s in that word).

Here's what it said:

Here's what we did:

1 1/2 cups almond meal
2 teaspoons baking soda
something approximating 1/4 teaspoon salt (I used my palm)
1/3+ cup butter (I always add a bit more, since I love butter), melted  You could also probably use oil, if you're going for the vegan look.
3/4 cup maple sugar (which is like maple syrup, only more expensive, as it has all the water removed)
2 eggs, well beaten
1/2 cup almond milk (unsweetened)

Mix it all up.  When you add the eggs, mix a lot, since if you've just added the butter, there's a chance they might cook a bit.

Bake it at 350 for about 20 minutes.

Eat it up.

We're hodge-podge cookers here, but it usually tastes pretty good.  At least it looks purty:

Our yummy cake, served with a bit of maple syrup-sweetened goat yogurt.  Mmm!!