Say hello to my most recent creation! To celebrate a friend's birthday, I broke out my new
Sticky Fingers cookbook and baked a classic
chocolate cake. Oh, and it was vegan, which makes me jump for joy on the inside because the taste and texture were spot on. This cake beats any store-bought boxed cake mix, hands down, and was worth every ounce of effort it took to make. **One side note here: I am fully aware that a vegan cake ≠ a healthy cake. If I wanted a healthy cake, I would have made it with beets or something. I just like the fact that making a dessert so utterly delectable doesn't require any animals.
I had a little difficulty with this cake... not because the instructions weren't clear enough, but because I broke one of my own cooking rules:
read the entire recipe and cooking instructions beforehand. I am writing this in the hopes that I will actually remember it next time I decide to take on such a large baking endeavor. You see, in order for this cake to work, there is a certain chemical reaction that takes place when the apple cider vinegar is poured into the batter (which contains baking soda), after which, the batter must be promptly poured into the pans and placed in the oven. My cake still turned out light and fluffy, thanks to some quick assistance from my roomie, but I just want to remind everyone to read the instructions before picking up any measuring cups.
My roommates and I decided to celebrate the special birthday occasion with a delicious roasted root vegetable and gnocchi dinner paired with some champagne while watching the Golden Globes. Yes, we are awesome. Tack some chocolate cake on the end and I call it a dang good night.
