VegMoms

Monday’s Speedy Vegan: Nobody’s birthday to celebrate, but still craving cake and ice cream? We know the feeling. A few nights ago, we sat down to an Amy’s vegan chocolate cake, topped with some Tofutti vanilla almond bark ice cream (not so sure our health-o-meters are okay with the corn-heavy ingredient list, but it’s not a oftentime treat) and organic raspberries on top. Yum! Easy, delicious, less than 5 minutes from beginning to end quick… and that includes eating time. Happy Birthday to somebody, somwhere.

Friday’s Vegan Gourmet: I knew my husband of 11 years was still in love with me when he made this All-Vegan, From Scratch, Chocolate Cake for my birthday. He even went to the best chocolate shop in town, Wilmar’s Chocolate (which has been featured in the New York Times, no less) to pick up a package of top-of-the-line-too-good-for-my-own-good cocoa for the cake. Out of this world. Wow. Happy Birthday to me.

Drew’s All-Vegan From Scratch for Dana Chocolate Birthday Cake

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1.5 t. baking powder
1.5 t. baking soda
1 t salt
powder vegan egg replacer to equal 2 eggs
1 c. rice milk
1/2 c. sunflower oil
2 t vanilla
1 c. boiling water
9x 13 in baking pan, floured

1) Heat oven to 400 
2) Add egg replacer (made already with water added according to package directions for the brand you’re using), rice milk, oil and vanilla together and stir.
3) Add dry ingredients to wet ingredients and blend with electric mixer until smooth
4) Add boiling water

Bake 30 minutes. Frosting: 1 stick of Willow Run vegan margarine (the only brand we’ve tested on this recipe), 2/3 c cocoa, 3 c. powdered sugar, 1/3 c. soy milk and 1 tsp vanilla. Beaten with electric mixer until smooth.