It’s been a long week, and I’m happy to be done with it.
I know we’re not supposed to rush time, but when there are 11-hour workdays involved, time can speed the heck on up. Otherwise, I’m resorting to chocolate.
Oh, who am I kidding? I’m doing that anyway. With this healthy vegan cake that is just as moist and delicious as any butter-laden version, I can get through a tough day without having to worry about my health or any other impending doom.
Yesterday I tried to be the nice teacher. My creative writing class is smaller this time of year now that the seniors have graduated, so I asked everyone else if they wanted to have class outside. It was such a gorgeous day, too. 85 degrees and sunny with a nice, light breeze. I’d even put on sunscreen and brought my sunglasses with me in preparation.
Those kids turned down my offer. Apparently, it was too hot, and they were tired, and they just wanted to sit in my cinder-blocked classroom with fluorescent lighting and be sad. What a bummer. So much for using nature to inspire our writing!
Man, do I love the kids I teach. But sometimes they can be a real buzzkill. How am I twice their age and five times as energetic?
Luckily, my last class of the day agreed to go outside. A half hour in, they started to get sleepy and we trouped back inside. Hey, we made the effort.
A lot of people opt to repeat the same actions day to day, even if they don’t like them. Why? Because it’s less risky than going out on a limb. But that’s also not really living, so take a risk today. Go outside! Eat something besides Lean Cuisine for lunch! Shop at a different grocery store, just because. Be crazy!
Take this cake, for instance. I’m not one to follow a vegan diet, but that doesn’t mean that I don’t get down with it from time to time. Especially not with a cake this good.
The base cake recipe is Bethenny Frankel’s. I’m not a Bethenny fan, to be honest. I read her book Naturally Thin several years ago and learned that if you eat (or don’t eat) her way, you’ll be well short of your daily caloric intake and lose tons of weight. Not in a good way. So that book really didn’t appeal to me that much. But this cake recipe was in it, and I’ve gotta give her props. It’s good!
It’s also one-bowl with an easy glaze. I’m into one-bowl. Truly, madly, deeply.
So try something new today, whether it’s this lovely cake or a new route home from work. It’s good to retrain our brains. And I’ll try and get that class of mine into the great outdoors!
Vegan Chocolate Snack Cake
1 and 1/4 cups oat flour (labeled gluten-free)
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1 teaspoon real vanilla extract
2 tablespoons vegetable oil
1 teaspoon apple cider vinegar
1/2 cup powdered sugar
2 tablespoons canola or vegetable oil
2 tablespoons almond milk (I like to use unsweetened vanilla)
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla
- Preheat the oven to 350. Coat an 8-inch square pan with cooking spray. Set aside.
- Combine all of the cake ingredients in a bowl and mix until the batter is smooth.
- Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted into the center comes out with moist crumbs. Cool completely.
- When the cake is cool, make the glaze. Combine all of the ingredients in a bowl and mix well.
- Pour the glaze over the cake and allow it to set.
- Cut into squares. Store covered.