Back in business BABY! I got myself a new mouse. Computer mouse, of course.
And there are a couple of things I’ve missed sharing with you since I’ve been MIA for most of this week. I’ll blow through them quick so we can catch up.
Without my computer to tool around on, I’ve been spending every evening binge eating on sugary goodies and popcorn in front of the TV. Then the whole night I feel sick and the next morning my undereyes are dark and puffy and I always seem to have broken out. Gross.
So! Because of my habitual eating when I’m bored, I told Dave that THREE things are going to happen. And now I am telling you. I need a large audience to increase my chances of accountability. It’s just necessary.
- No more ‘snacking‘ (binging) after dinner!!!
- No more highly refined, sugary treats (thank you birthday cake).
- A 3-day smoothie cleanse is to take place immediately after I get back from England.
Oh yeah, and next Wednesday I go to England for a week. An entire week that is sure to be filled with lots of sugar, butter, eggs, and cheese. I fully expect to feel disgusting, tired, sick, and have broken out terribly by the time I return. Maybe I will take photos of my face before and after to share with you. NO make-up. Full disclosure kind of stuff, haha. That way you can see how your body really feels about that kind of eating.
And last but not least and MOST importantly of all- Scarlett turned 3. Her first vegan Birthday! Very exciting.
As you can see, I made her a nice little cake. My very first vanilla vegan cake. I’ve made chocolate before, actually for her first Birthday before she was introduced to eggs. And I’ve got to say, if I had to pick between the two, I’d go with the chocolate second time around. You don’t miss out on the butter flavor as much with chocolate cake as you do with vanilla.
BUT! Good news is that you can still obtain a nice fluffy, moist texture in a cake without the eggs or butter. Granted, it’s not as good… but it is definitely not bad! Delicious in its own right. And this is a great vanilla vegan cake recipe to have in your arsenal for occasions such as this.
To top the cake I made a cooked frosting using millet flour, coconut oil, and soy milk. It was a recipe I got from Dreena Burton’s “Let Them Eat Vegan“. I was pleasantly surprised by the frosting and how well it piped. The taste still had a slight starchy flavor, but not enough where I would ever complain.
The ingredients in the cake itself aren’t especially healthy. Regular, white all-purpose flour and granulated sugar? Not exactly grade A, health food… I suggested a couple of things below to help ‘healthify’ the cake.
- Make this cake gluten free by using a gluten free flour mix.
- Always use organic ingredients whenever possible (flour, sugar, and oil in this case)
- Use 1 1/2 tablespoons raw, unfiltered apple cider vinegar instead of lemon juice.
- Lower the sugar content by using some stevia or xylitol. Cake’s texture may change though.
- Use coconut oil instead of canola oil- just use water warm enough so that the coconut oil doesn’t re-solidify.
- Try replacing some of the oil with applesauce.
By the way… this recipe also makes INCREDIBLE cupcakes!!! Made some for my daughter’s 4th Birthday this year. Incredible. Like I said.
- 2¼ cups all-purpose flour
- 1½ cups sugar
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups cold water (use room temperature water if substituting coconut oil)
- ¾ cup non-GMO canola oil
- 1 tablespoon vanilla extract
- 3 tablespoons fresh lemon juice
- Preheat oven to 350 degrees F. Grease and flour two 8" or 9" round cake pans.
- In a large bowl, sift flour, sugar, baking soda and salt; whisk to evenly distribute.
- In a medium bowl, whisk together water, oil, vanilla, and lemon juice.
- Add wet ingredients to dry and combine with whisk. Do NOT overmix!
- Quickly pour into prepared pans and place into the oven. Bake for 30-35 minutes or a toothpick inserted in the center comes out clean.
FOR VEGAN BUTTERCREAM: Beat together ½ cup non-hydrogenated shortening and ½ cup vegan butter (Earth Balance). Add 2½ to 3 cups confectioners' sugar and 1 tablespoon vanilla extract. Start beating on low speed until first combined, then continue to beat an additional 2 minutes or so until light and fluffy. If it is too firm add a tablespoon of non-dairy milk at a time until the desired consistency is reached.
Originally seen HERE