Sorry for the delay! Between a busier-than-usual schedule for both of us, and me having a lovely bout of seasonal blues, it’s been hard to muster up the motivation to update ye olde blog. But we certainly haven’t stopped making food in the meantime!
It was my baby brother’s 21st birthday last week, and to mark the event I made him a cake. It was chocolate, with a peanut butter buttercream filling and topped with chocolate buttercream. It was awesome. The peanut butter and chocolate buttercream recipes were from Vegan Cupcakes Take Over the World – if you don’t have it, buy it. Along with lots of pairs of stretchy waist pants.
The recipe for the cake is originally from VegWeb.
Super Moist Chocolate Cake
1 1/2 cups all-purpose flour
1 cup white or brown sugar
3 tablespoons sifted good quality cocoa
1 teaspoon baking soda
1/2 teaspoon salt, optional
5 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.
2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into an ungreased 9×9 baking pan, 2 inches deep.
3. Bake for about 30 minutes, test with a fork.
Makes: 1 – 9″ x 9″ cake, Preparation time: 15 minutes, Cooking time: 30 minutes
|This was the first time I attempted to write a message on a cake…squiggly!|