Yesterday I discovered a new part of the beach! Usually I walk downtown because there are more points of interest and I like walking to the jetties, but once and awhile I walk uptown on the beach. Uptown is just houses, beautiful houses, but just houses. I walked down to where the public city beach ends and the park begins, it was a beautiful sight.
Now that I’ve reached the end of the beach I want to climb the fence and keep walking. It’s time to break all the rules! We’ll see what happens, if I stop posting for a few days it’s probably because I got arrested. No worries.
Do you ever wake up and decide you’re going to make yourself a cake? I had been thinking about layer cakes for a week, I was ready for this to happen. It happens some days. At least this cake is vegan and borderline healthy. Vegan is healthy, right? I’m going to pretend that it is; that’s just my style.
Despite being vegan, this cake doesn’t taste vegan. And there aren’t any weird vegan tricks. Just a simple cake, with simple ingredients, and a little coconut whipped cream. The cake is super moist and tender and squishy. The chocolate is rich and flavorful. A little whipped cream and fresh strawberries pair delightfully. Spring time in a cake! Plus, when you make yourself a cake you have lots of leftovers, perfect for freezing. Now when I crave cake, I have a piece ready that just needs to be thawed!
Vegan Chocolate Cake
Adapted from Shutterbean
Yield – 8 servings
1 1/2 cups flour
1 cup sugar
3 tablespoons dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 2 tablespoons vegetable oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water
1 quart strawberries, cut into thick slices
1 tablespoon sugar
1 tablespoon balsamic vinegar
2 cans coconut milk, refrigerated
1 tablespoon sugar
splash of vanilla
- Cake – Preheat the oven to 350 ˚F and grease the bottoms and sides of a 8” and 6” round pan. Cut circles of parchment paper and place on the bottom of each pan. Grease the paper and then lightly dust each pan with cocoa powder. Set aside.
- In a large bowl whisk together the flour, sugar, cocoa powder, soda, and salt. Make a well in the middle of the dry mixture.
- Stir together the oil, vanilla, vinegar, and water in a measure cup. Pour into the well in the dry ingredients and whisk until combined.
- Divide the batter between the two pans, more in the larger pan, and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool on a wire rack for about 10 minutes and then remove the cakes from the pan. Let the cakes cool completely on the wire rack.
- Topping – Slice the strawberries and add to a bowl, toss with sugar and vinegar. Let sit in the fridge while the cakes cool.
- Carefully separate the solid cream from the clear liquid in the canned coconut milk. Add the coconut cream to the bowl of a stand mixer with a paddle attachment. Add the sugar and vanilla. Beat until creamy and fluffy.
- Assembly – Level the cakes (eat the scraps) and place the bottom layer on a cake stand. Smear a generous layer of whipped cream. Arrange two-thirds of the strawberries on the whipped cream.
- Place the smaller layer in the middle and spread the remaining whipped cream on top. Arrange the rest of the strawberries.
- Store in the refrigerator.