S’more Cake
I have a friend going to Costa Rica for 3 months to study the environment and this weekend I got to see her and put my baking skills to use. I made a vegan cake with graham craker crumbs and it was moist and delicious. I modified the recipe from Vegan Cupcakes take over the World by my new mentor in all things delicious and animal-product free, Ms. Isa. I adore her. I feel as if I already know her. She writes cookbooks that work and are practical. I have too many vegan cookbooks that have a million ingredients that I don’t seem to have and it takes a minimum of 3 hours to make the dish. Long processes are fine, but not every day, especially when I cook at school and work. But you don’t want to hear about that, you want to hear about the cake.
There were molasses in it and soymilk, so it was deep, rich and tender crumbed. The graham cracker taste was in it, but the molasses definitely took over and I don’t think I would call it a S’more. Perhaps if I made it like Isa intended, cupcake form where there would be a mountain of buttercream frosting and chocolate, it would resemble it a little more in the mouth. My version was mostly cake, a layer of frosting and a drizzle of ganache (composed of soymilk and dark chocolate, melted). My buddy adores the sugar and all things dessert and she liked the cake, so I am proud. It was quite pretty too, I will post a picture when I buy a card to pull the data off my cellphone.
No major issues making the cake, either, so sorry nothing to complain about it.
Hooray for Isa.
Hooray for the internet.
Hooray for cakes that taste delicious and don’t depend on any animals for it’s creation.