You talk to friends that have their holiday cards printed, addressed, stamped and ready to go. Their lists have long been written. They’ve already wrapped and put presents under their trees. You don’t have a tree put up yet. It’s been two years since you’ve done a family holiday card.
Feelings of inadequacies start to creep up and you feel a little like a holiday failure. There’s only one solution to this holiday conundrum.
You bake an awesome chocolate cake and nothing else matters.
I did go by Michael’s to get supplies for my daughter’s class project. I found these adorable holiday stencils from Martha Stewart on sale for less than $5.
Maybe you need a break from all the Christmas cookie baking marathons. Maybe you are just having a massive chocolate craving like I was. You don’t even need a reason. Just make this chocolate cake and take a bite. It’s seriously wonderful.
Vegan Chocolate Cake
slightly adapted from The Post Punk Kitchen
1/4 dark chocolate chips
1/4 cup hot brewed coffee (I used espresso)
1 cup almond milk (or your favorite non-dairy 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
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 F. Line the bottom of an 8 inch cake pan and spray with baking spray.
Put the chocolate chips in a medium bowl with hot coffee. Let it stand, stirring occasionally until the chocolate melts and the mixture is smooth.
Whisk together the almond milk (or whatever milk you chose) and vinegar in a large bowl, and set aside for a few minutes to curdle (yes, you’re making a vegan “buttermilk”). Add the sugar, oil, vanilla and mix well.
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. If you have a some tiny lumps in the batter, not a huge problem.
Pour in the batter and bake for 32 to 35 minutes, until a toothpick inserted through the center comes out clean. Let the cake cool completely.
When cake is cooled, sift on your confectioner’s sugar or whichever glaze you prefer. Dig in!