Gluten and Lactose Free Cake Recipe.

http://www.cherrybrookkitchen.com/products/gf_choccake.php

Our Fred Meyer carries these items. If your supermarket doesn't, you might call a health foods store. Sorry I don't have a from-scratch recipe for you!

Edit to add: Smith's carries CherryBrook Kitchen products.

Here is an easy one and all you need to do is make sure the butter you use is lactose free. They make several out there... One is called Earth's balance or you can just substitute the butter for canola oil.

1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2 cups whole almonds (measure before grinding)
3/4 cup packed brown sugar
3 large eggs at room temperature
1/2 cup butter or oil
1 tablespoon pure vanilla extract
1/2 teaspoon salt
2 Tablespoons powdered sugar, for dusting

1. Preheat oven to 350F. Generously grease; then line the bottom of an 8-inch springform pan with parchment paper or wax paper. Grease again, set aside.
2. Dissolve the cocoa in the boiling water; set aside. Grind the nuts in a food processor to a fine meal.
3. Add the cocoa mixture, brown sugar, eggs, butter, vanilla, and salt to the food processor and process 30 to 40 seconds. Scrape down sides of bowl and process another 30 seconds or until mixture is thoroughly blended. Spread the batter evenly in the pan.
4. Bake 40-45 minutes or until toothpick inserted comes out clean. The cake rises as it bakes, then may fall slightly as it cools. Coll in pan 10 minutes Gently run a sharp knife around edge of pan to loosen cake. Release pan sides; discard paper liner,. Dust with powdered sugar before serving.

Vanilla Frosting:
3 large egg whites at room temperature
1 cup sugar
1/4 teaspoon cream of tartar
3 tablespoons cold water
1 teaspoon pure vanilla extract

1. In a double boiler over simmering water, combine the egg whites, sugar, cream of tartar, and cold water. Beat on medium speed 7 minutes wiht an electric mixer, or until the mixture reaches the consistency of frosting and is very glossy. Quickly beat in the vanilla extract and proceed directly to icing the cake.

Living Without is a food magazine for people with allergies. Here's it's recipes link:

http://www.livingwithout.com/recipe/a.html

It's recipes are usually very good. If you don't want to do that much work or spend that much money on various ingredients, the Cherrybrook Farm cake and frosting mix is very yummy.

I am probably to slow in responding. For lactose free frosting use Dairy Free chocolate chips. I bought a gluten free cook book called "Cooking for Isaiah" It has a good cake recipe in it. I haven't tired this yet but was provided by a friend of mine who is a chef.

Chocolate Mousse (Classic)
Ingredients:
4 oz. Butter, unsalted
1 # Chocolate, bittersweet, chopped
9 Egg yolks
9 Egg whites
2.5 oz. Sugar, granulated
pc. Salt
pc. Cream of tartar
1 C. Heavy cream

Procedure:
1) Combine the butter and chocolate in a bowl that will eventually have all ingredients in it. Place over simmering water and melt slowly. Be careful not to get any water into butter-chocolate mixture.
2) Whip the heavy cream and reserve.
3) Once there are no chocolate pieces left (smaller chopped pieces melt faster), take off the heat and let cool slightly.
4) Whip the egg whites, salt, cream of tartar and sugar until soft peaks form.
5) Whisk the yolks into the choco-butter mixture.
6) Fold the egg whites into the chocolate in three stages. (At this point, the cake is considered a flourless chocolate cake. If you wish, bake @ 350°F oven, in a greased pan in a water bath until set. Cool, chill and un mold.)
7) Then fold in the whipped cream.
8) Pour or pipe into molds and chill 4 hours to overnight.
Here is a flourless cake recipe.

Google Gluten Free Apple Pecan Cake and the recipe should come up. I make it for my FIL who has celiac. It is great and everyone loves it. Be careful what gluten free flour you use. Pamela's is awesome! I used Red Mill once and it ruined the cake.
If you can find the recipe, private message me and I will email it to you.

So many great recipes:
http://www.elanaspantry.com/