Today is a snowstorm and vegan chocolate cake(!!!).
I am frolicking about the house in knee-highs and a silk skirt, with Thelonius Monk, fireplace blazing, ignorantly ignoring the fluffy white flakes falling from the sky.
I'm all wrong for this weather.
I'm just popping in to say "hello" in between playing games of speed scrabble with my sister and studying for my abundance of midterms coming up this week. And I've actually got something pretty cool to share. Today officially marks my first attempt at baking vegan. Kyran had requested a remake of a vegan cake his sister made once upon a time, and I happily obliged. So today, he and I made vegan, refined sugar-free, and gulten-free chocolate cupcakes from this cookbook:
Right off the bat I'm thinking, if you bake without sugar, eggs, milk, butter, and flour, what the heck is the point of baking at all? I've done the whole vegan thing, and while I loved it at the time, I am vegan no longer and loving it. Also, vegan baking has a tendency to be loaded with ingredients with names that awkwardly fill your mouth and are impossible to pronounce. Not good. But, I had heard some really wonderful things regarding this vegan and gluten-free bakery from NYC (if it's good enough for Natalie Portman, certainly it must be good enough for us regular folk), so I picked up their cookbook a couple weeks ago and have been daydreaming of garbonzo bean flour and coconut oil ever since.
Today we opted for chocolate cupcakes with vanilla frosting. Our icing was a disaster, as in, it resembled cottage cheese rather than that gorgeous smooth, billowy stuff in the photos. Flavour wise, it was okay. But I was disappointed I wasted an entire tablespoon of my expensive vanilla extract on it. I was quite offended by this vanilla frosting imitator. When I bake, it turns out. Always! Kyran scoured Amazon reviews to see what the deal was and found that many reviewers were disapointedby the result of their vanilla icing as well. We also read rumor that the icing in the book isn't actually the same as the famous icing they use in the bakery. Lame. So that was the bad news. We rectified the situation by pouring the icing down the drain, and searching the web to find an alternate recipe. Kyran is experimenting with another variety of vegan icing (one using coconut milk! Mmm!) as we speak. I'll keep you posted as to how it turns out!
On the bright side of things, the cakes were delicious. Decadent, moist, and sinfully chocolatey. I was pleasantly suprised by the final product, which resulted from the combination of potato starch, arrowroot, garbanzo bean flour, agave nectar, and other strange and magical things. Kyran ate two, right off the bat, and is probably eating more right now-sans icing, which puts it into the "totally delicious, definitely will make again" territory.
I don't want to deliver my final verdict of the Babycakes NYC cookbook just yet. After all, I've only made two recipes. However, I think I will continue to be perplexed by the addition of altered bakery recipes that don't turn out well. What's the deal? I want that billowy frosting Babycakes is known to have, and now I have to go search for it elsewhere. Oh well. The chocolate cupcakes were quite wonderful and were the perfect treat for an afternoon snuggled up to my favorite person in the world, whilethe entire world slowly turned white.
Photo's of the final product coming SOON!