This cake holds a very special place in my heart. It was the very first gluten-free cake I learned to bake after my son was diagnosed with celiac disease. It was a time when everything felt overwhelming—ingredients, labels, cross-contamination. The truth is, I never liked baking because it is too precise, it leaves almost no room for creativity. In cooking, you can improvise, add a bit of this or a bit of that, and somehow bring a dish back to life. But baking doesn’t forgive that. Miss the right quantities, and most of the time there’s no saving it. Therefore, it completely scared me. So now, on top of that,…