Even though I remember about the blog anniversary, with everything else going on in life, I wasn’t actually planning on making anything special. But the BM group pushed me to get off my lazy behind and make this delicious chocolate cake. This is dedicated to the BM group, all my blogging buddies, my readers and my family who inspire me to keep blogging. Thank you all for your support without which this wouldn’t have been possible.
As I was looking through my cookbooks on what to make, I found this Chocolate cake recipe in Food52 Vegan cookbook. It looked so rich and decadent that I had to make it right away. It is a vegan cake and uses coconut oil instead of vegetable oil, but there’s no tell-tale sign of coconut taste in the cake. Only change I made was to add a cup of wholewheat pastry flour along with the all purpose flour for some added fiber.
The highlight of this cake is the filling that is soooo chocolaty with a lovely mousse texture. It is totally guilt free and I made double the quantity just so I can eat it by the spoon full. It has pumpkin puree as the secret ingredient, but when you taste it all you really think of is chocolate.
All in all this is an absolutely delicious cake that is sure to be a big hit for any occasion and you would not even know that it is vegan.