This week, I noticed a large amount of money sitting in my account. Not so much that I could pay off everything I owe and be good, but enough that it was like I was a month ahead. I happily paid all my bills for the month... not realizing that I had forgotten I was holding money int here for a cheque that was going to be coming out soon... So that cheque, all my bills and my rent all were withdrawn and just like that I was broke until next pay day. So much for being responsible!!
Normally Sunday is my day to make lots of food, do lots of food shopping and plan out the week. This week was a little different. Even though I could have gone and got groceries, I figured maybe this would be a good time to see what I can do with what I have. Sometimes my best creativity comes out when I am forced to look at what I have stocked and figure out what to cook with it.
I think this week is going to be an interesting one. I have lots of grains (Rice, barley, Wheat berries, cornmeal), but not so much for protein (Chickpeas, dried beans and a little bit of tofu). I have decided that I am only going to purchase food with whatever cash I can find in my apartment... so far I have found about $10, but opted to do laundry with it.
Feeling a little down about this forced grounding... I started really craving something sweet. I had an overwhelming urge to buy cake mix. Luck for me, I seemed to have enough ingredients kicking around to make a cake.. not a mix, but from scratch. It's always better from scratch. the nice thing about a cake is that almost all the ingredients are ones that are pantry items.. nothing that really goes bad. Really all you need is flour, sugar, milk, chia egg and baking powder. From there add any other ingredients you see fit. My favourite cake is golden yellow cake... I am pretty sure that nice golden colour comes from all the egg they put into most recipes. I decided that I needed to figure out how to veganize this..
Giant Vanilla Golden Cupcake Cake
*Makes 1 small cake (8" pan), double for using in a 9 X 13"
Cake:
- 1 cup all purpose flour
- 1/2 cup + 2 Tbsp white sugar
- 1/2 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup butter
- 1/2 cup milk
- 1 tsp vanilla
- 1 chia egg (1tsp ground chia + 2 Tbsp water)
- 1/4 tsp tumeric (makes it golden)
Icing:
- 1/2 cup vegan butter, melted
- 1/2 cup unsweetened cocoa powder (you may add more if you like)
- 1/4 tsp cinnamon
- 1/8 tsp chili powder
- 1/8 tsp cayenne powder
- 1/3 cup milk
- 1 tsp vanilla extract or almond extract
- 2 cup of icing sugar
Toppings:
- Toasted Coconut
- Chopped walnut
For the Cake: Pre-heat the oven to 350 F. Get a sieve and sift the flour with the sugar, baking powder, cinnamon and salt. Use your mixer and now mix in the butter, milk and vanilla until well combined. Now add the egg and the tumeric and mix very well (About 3 min or so). Prepare your pan but either spraying with cooking spray or using shortening to crease it. Add a little flour and cover it on the bottom and sides.
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| With cakes, sifting is always better |
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| Another great thing about this recipe, only one bowl |
Pour the batter into the pan. For mine, I used what seems to be a giant cupcake pan. Honestly I am not really sure what the real purpose of this small of a pan is, but it works perfect for me. I tend not to share my cakes, so whatever I make either gets thrown out or eaten. Personally I would rather just make less.
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| Giant cupcake, ready for the oven! |
Put the cake into the oven and bake. Mine took about 35-40 min, but if you were doing cupcakes, I would think about 23-30 minutes. Keep an eye on them. To tell if they are ready either use a toothpick (Insert it into the centre of the cake and it is ready when that comes out clean) or look for when the edges start to pull in from the pan.
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| The worst part... waiting for the cake to cool |
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| And.... ready for icing |
Once the cake is done, let it cool fully before icing.
For the icing, melt the butter in a bowl. Sift in the cocoa, cinnamon, chili powder and cayenne. Now add in the the icing sugar and mix until it is well absorbed. I used about two cups, but it depends on what consistency you like. I recommend adding the icing sugar by a half cup until you get the desired consistency.
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| Trick to this icing, combine everything but icing sugar first |
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| Then.. add a ton of sugar... a ton |
Lastly, get some fun toppings like coconut, chopped nuts, sprinkles.. what ever you want and add them on top of the icing.
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| Top of the cupcake to you! |
This cake is so good. A little spicy (No heat, but you can tell it isn't a mix!) the tumeric gives it a beautiful golden yellow colour and the chocolate icing is just the right amount to get a good amount on the cake.
Since I used a giant cup cake pan, I decided to lop off the top of the cupcake and make it into a mini cake. Check out the results... I think it turned out pretty awesome.
