(no subject)

I may have bitten off more than I can chew....

In a moment of madness I agreed with Dave that it would be nice to make a cake for a friend's girlfriend's birthday on Saturday. (I quite fancied doing some baking.) A few moments later sirens and flashing lights went off in my head. She's wheat intolerant. Five minutes later and I'm on the phone to her boyfriend--she's actually wheat, gluten and lactose intolerant.

How does she live???

I've never googled so much in my life. I think I've narrowed it down to a chocolate cake made with gluten free flour, presuming I can get hold of gluten free baking powder, and oil instead of butter. The icing could be interesting though. Apparently soy margarine does work to make buttercream but I'm not sure how it will react if I dump some warm melted chocolate--apparently expensive organic dark chocolate is lactose free--in there too. I have visions of it curdling or doing something insane.

So, flist, does anyone use soy margarine? (And soy milk?)