Ok. First off, I haven’t been able to post in a couple days because I am having issues uploading pictures. It’s frustrating, but it’s being looked at. So hopefully, I will be able start posting things very soon.
Today is going to be one very busy day, it already has been. The morning started off with waking up my daughter and getting her ready for Picture Day. Of course, we were super late and when we arrived, they already started taking pictures of her class. I wanted to stay and watch, but it became chaotic. All the kids were coming up to me, so that they could pat my baby’s head. She was not happy! After a couple screeches (totally out of character for her), I had to leave.
Today is also my husband’s birthday. The day before, I planned what I would cook for dinner and what sort of cake I would bake. So after I dropped off my daughter at preschool, I headed to Target to buy some birthday candles and a cake pan. After I finished my shopping at Target, I went to Whole Foods. I got all my ingredients for the perfect Vegan Chocolate Cake with Buttercream Frosting that I would bake for my husband. He is not Vegan (actually the complete opposite), but I am allergic to dairy, so I bake Vegan. The recipe is below and I found it on Chow.com.
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder, Dutch-processed or regular
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350°F and line a muffin pan with paper or foil liners.
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
- Pour into a 9 inch cake pan. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
- 1/2 cup nonhydrogenated shortening
- 1/2 cup nonhydrogenated margarine, we use Earth Balance
- 3 1/2 cups powdered sugar, sifted if clumpy
- 1 1/2 teaspoons vanilla extract
- 1/4 cup plain soy milk or soy creamer
- Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
- Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
I just baked it and it came out perfect! Now I have to cook Miyuk guk, which is a traditional Korean Seaweed soup that we cook every birthday. Hopefully from there on, I can take it easy. I still have to do some work at home, pick up my daughter, and have the birthday dinner for my husband.
