THIS CAKE WILL DESTROY YOU

HAPPY BIRTHDAY MIKE!!!


When I say that this cake is heavenly, I mean THIS CAKE IS TO DIE FOR.

Lets imagine now... three layers of a coffee and chocolate avocado cake
***(use one cup espresso to replace one of the two cups water and only 3 tbs of cocoa)

AND...
Layers of Almond frosting

TOPPED WITH
A most fabulous layer of Chocolate Ganache
CAUTION:
This product may increase your appreciation for chocolate and cake and result in serious over indulgence. Women who are nursing, pregnant, or just on their menstrual cycle should keep this away from men. They might like chocolate, but they will not appreciate this cake as much as you absolutely need it. Immediately contact your physician (Danae Lagoy) if your chocolate cake prescription runs out , she will be happy to fill your order.

This product is extremely seductive and addictive.

GIVE IN!!!!!!!!!!!!!!!!

Golden Birthday Cupcakes With Banana Rum Frosting and a Chocolate Chip Center

Made these babies for my brothers 19th birthday. The recipe is from the Vegan Cupcakes Take Over the World cookbook, but the frosting is all mine...


1 cup almond milk
1 teaspoon apple cider vinegar
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon almond extract or some more vanilla

Preheat oven to 350F and line muffin pan with paper liners.

Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.

Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.

In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes.

Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.

Put equal amounts of batter into the cupcake pan liners and stuff 5-10 chips in the middle of each cupcake, pushing it under the batter.

Cook for about 25 minutes.

Frost it with my Banana Rum Frosting and top it with some banana slices or what floats your fancy.

Pinapple Upside Down Cake

Feel like throwing a 70's themed party any time soon? I do!

Bad Ass Pineapple Upside Down Cake

-9Tbs earth balance (melted but divided in 4 tbs and 5 tbs)
-3/4 cup packed brown sugar
-3/4 cup unsweetened pineapple juice (the juice from a can of pineapple rings is enough)
-1 can of pineapple rings (I would say a pineapple might be better but if you want to stay true to the 1970 theme, the can...)
-1 1/2 cup all-purpose flour (not WW, OR ELSE!!!... it will taste like pancakes)
-2 tsp baking powder
-1/2 tsp salt
-1/2 cup sugar
-1/4 cup non-dairy milk (Almond is what I like)
-1 container (6 0z) nondairy yogurt vanilla or plain (I used So Delicious Coconut Plain)
-1/2 tsp vanilla extract

Ok set your conventional oven at 400 degrees and lightly grease a 9x13 baking pan.

Mix 4 Tbs of butter with brown sugar and 1/4 cup of the pineapple juice then put the mixture on the bottom of the pan. Arrange the pineapple rings in the pan, make it fancy! Set it aside.

In a medium bowl stir together flour, baking powder, salt, and sugar. Make a well in the center and add the rest of the pineapple juice, yogurt, milk, vanilla, and remaining butter (4 Tbs). Mix to combine but don't go crazy!

Pour the batter over the pineapple rings in the pan and then bake for 30-35 minutes. Let the cake cool for about 10 minutes, then guide a knife around the edges of the pan and then flip onto a plate and serve!



All I need now is the spiked punch bowl!

Vegan AVOCADO CHOCOLATE CAKE!!!!

Hello!!!????? Why haven't I thought of this before?!

I discovered this recipe from the JoytheBaker Blog this morning. As my mother pulled out a pie crust that she made a day ago and mentioned her famous apple pie was on tonight's menu, I decided to bake too! I was craving something chocolate, but eying those avocados, hoping I could use them before they got too soft and brown. This was right after I came home with my pops from the Restore where we picked up a beautiful 8"x8"x8.5' hand-hewn beam to hold up our kitchen ceiling!

So without any further hesitation I made this delicious and moist Vegan Avocado Chocolate Cake
and I was a little bit skeptical of green Avocado Frosting so I concocted a Coconut Mocha (Vegan)Butter Cream Frosting:

YUUUUUMMMMMMM.

The CAKE:

3 cups all-purpose flour

6 Tablespoons unsweetened cocoa powder (or 3 oz Baker's Vegan Baker's Chocolate Melted)

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups granulated sugar

1/4 cup vegetable oil

1 medium avocado mushed

2 cups water

2 Tablespoons white vinegar

2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside. Sift together all of the dry ingredients except the sugar. Set that aside too. Mix all the wet ingredients together in a bowl, including the super mushed avocado. Add sugar (and melted chocolate if you used the Baker's chocolate) into the wet mix and stir. Mix the wet with the dry all at once, and beat until smooth. Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean. Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting.

The FROSTING:

3 cups confectionery sugar

1/3 cup margerine

4 TBS espresso

4-8 TBS Coconut milk

2-4 TBS Cocoa Powder

Whip it.

I want to add another variation for a fucking bomb ass frosting:

lets see....
3-4 cups of confectionery sugar, 1 stick vegan margarine, some vanilla, some BANANA RUM and a touch or so of non-dairy milk (I always try and use almond milk, its the best)

Whip it!!!!!

Frost and cut long thin slices of banana to place with frosting between layers and on the top of the cake.

This will get you a cheers with a fork in the air for sure!