It was my birthday on Thursday (February 4th). I woke up to hand made cards from my girls and the small gift of a heart-shaped stone from Autumn and Kesa. Shortly after Craig serenaded me with happy birthday songs while playing the guitar. All I really wanted for my birthday gift was some fresh strawberries that were on sale, so hubby went out into the cold to get them for me and they were really yummy!
I have still been feeling nauseous day in and out with this pregnancy, but the girls wanted to make a birthday cake, so we baked this chocolate cake recipe that I was withholding from my blog and saving for my next book because it is soooo yummy and moist. Decadent is a good word for it and it pulls off being decadent while still being 100% whole wheat and sweetened with pure maple syrup. With the addition of a little chocolate icing, the experience is heavenly!
It would have been heavenly for me, except that I am still so nauseous and have so many food aversions, so I didn’t have any this recipe round, but I still remember its deliciousness from the summer months and I am glad that I am preserving that fond memory of eating it, rather than possibly ruining it for me by becoming nauseous after having it. So the cake was enjoyed by the rest of the family and we also shared it with my parents as well with rave reviews.
The weather has gotten so cold. I thought spring might be coming because it was nice there for a while and now it totally looks white and wintery since we got a load of snow this weekend. I don’t mind so much since I am still in my sick stage of pregnancy. I look forward to being able to enjoy the nicer weather when these pesky symptoms subside. For now, I am content with laying around, growing a little human for the rest of winter.
This Thursday is my first prenatal appointment and I will be 9 weeks. I am hoping that they may be able to detect a heartbeat so I can feel a sense of calm and accomplishment, like all of my sickness is really indeed for something! Each time I have the experience of hearing the heartbeat or seeing the baby on ultrasound it brings tears to my eyes. I know it is early, but I am hoping!
Now, on to the cake recipe…
Instead of keeping it a secret, I thought I would take a picture of it and share it with you guys in case you would decide to make it for your Valentine’s sweetheart, or simply treat yourself! ❤ ❤ ❤
Super Moist Vegan Chocolate Cake
Make one 8 x 8 round or square cake
- 2 1/3 cups whole wheat flour
- 1/3 cup cocoa powder
- 3 teaspoons (1 tablespoon) baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2/3 cup pure maple syrup
- 2/3 cup sunflower or coconut oil
- 1 cup unsweetened almond milk (or milk of your choice)
- 2 teaspoons pure vanilla extract
- Preheat the oven to 350°F.
- Combine the flour, cocoa powder, baking powder, baking soda, and sea salt in a large mixing bowl.
- In a medium mixing bowl whisk together the maple syrup, oil, milk and vanilla.
- Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until just combined.
- Pour the batter into a non-stick (or lightly greased) 8 x 8 cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting and cutting.
You don’t need to add the icing or sprinkles, but it really does make the cake! 🙂
Easy Chocolate Icing
- 1 1/2 cups icing sugar
- 3 tablespoons cocoa powder
- 3 tablespoons unsweetened almond milk (or milk of your choice)
- 1/4 cup Earth Balance margarine or coconut oil, softened
- Combine all of the ingredients together in a small mixing bowl and whisk until combined and smooth.
I caught more than one child sneaking cake… 😉
❤ ❤ ❤ ❤