Last weekend, we went to my parents’ house for my dad’s birthday. Since it was one of those landmark birthdays, a number of other family and friends came in on Saturday for a little get-together. Since this get-together was a few days after my dad’s birthday, he had pretty much already eaten through the cake that my mom had made for him. So, we needed another cake for the group on Saturday.
I made a two-layer version of that cake. I was little worried, as doing vegan baking with a new recipe for a family of non-vegans is always a little dicey. However, the cake and the icing were easy to make and came out wonderfully. The only thing I’d suggest is to make sure you taste the icing… ours was too cocoa-y and needed some more sugar to even it out a bit.
The cake went over really well with everyone. My aunt declared, “You can’t tell there aren’t any dairy or eggs in this!” which is pretty much the reaction all vegan bakers hope for. The cake was moist (and stayed moist for days afterwards) and was really delicious. It’s a really good straight up, simple chocolate-chocolate cake recipe that I’m surely going to use as a go-to in the future.