Yesterday I shared a meatless ‘tuesday’ meal I made from GoGo Quinoa products that I received from the company. I was so excited to discover them in the store, and then to have them send me some more items to try out.
One of the items I received was their Dark Chocolate Cake Mix. I was excited to try it, because I had seen lots of quinoa cake recipes online, and now I had an all-in-one mix to give it a try. I used it to make mini cakes and cupcakes for Adam’s birthday last weekend.
The cake was light and fluffy without being overly sweet. The cake actually has chocolate chips in the mix as well. It is definitely a much lighter cake than others I’ve made, not as dense which makes it easy to eat ;) I would definitely use it again, it’s perfect for wheat-free and gluten-free celebrations.
I wanted to keep it dairy-free, so I used coconut cream to make a chocolate coconut cream frosting. I used it on the cake as well as on some cupcakes that I made with the leftover batter. The mix makes enough for a large cake, or cupcakes or even a mini cake like I made.
To make the Chocolate Coconut Cream Frosting:
- 1 can of coconut cream, refrigerated overnight
- 2-3 Tbs. Unsweetened Cocoa Powder
1. Remove coconut cream from the fridge and scoop out the thick cream – if there is any water at the bottom (although mine had none) leave it out.
2. Using an electric mixer, whip the coconut cream until smooth and creamy. Add in the cocoa powder and mix again.
3. Frost cake or cupcakes. Refrigerate any unused portion.
On this day in 1984 a very special person was born. Today is his 30th birthday.
Adam’s new job has his working out of town for two weeks at a time so we’ll be celebrating his birthday separately from afar (a 2-hour time difference.)
You’d never know it to look at him, really, because he looks just the same as he did in high school. It’s not uncommon for him to get ID’d at the liquor store (you have to be 19 in Canada to buy alcohol. He has been legal for 11 years). He was even ID’d at a wine tasting once. With my parents. For real.
from our engagement party
I often (read: regularly) joke about how he’s so old. I’ll say “why are you so old?” We started dating when he was 25, I was 21. I joke that I’m much younger than him (by 4 years), however, since my birthday is in June I say I’m 5 years younger for 4 months, making him really old ;)
But actually it’s good in the long run – he’ll just never age. Take it from his dad who just celebrated his birthday in February and hasn’t aged in years.
We celebrated his birthday early last weekend when he was home with a surprise getaway to Whistler and a small birthday dinner with some family, and of course his birthday pie.
I obviously had to make a birthday cake for him, even though he isn’t here to enjoy it. I’ll be sure to save some. (I’ll be posting the recipe next week)
I made some festive cake flags with black electrical tape. We have an abundance of electrical tape in the house because I suppose that’s what happens when you live with an electrician. Thus, he gets electrical tape on his birthday cake.
Happy Birthday to my one and only.
You’re so old ;)
Love me & Lainey.
I gotta tell you , 25 doesn’t feel a whole lot different than 24. Sure, It’s only been a week, but still.
I’m excited that so many of you have entered my birthday giveaway! I’ll be announcing the winners on Friday.
my brother nick, adam & i
Last week for my birthday we had dinner and dessert with the family at my moms, although I was at school until about 8 so technically I missed my own birthday dinner. It’s ok though, because I was there for the best part; the dessert. I was surprised to see how many people there were, since I thought we were doing a smaller dinner/dessert night – I was happy to see my nonna & joe, along with my brother & val, and adam’s parents were all in attendance to celebrate :)
As usual my mom invites me over for dessert, and then asks me to bring the dessert ;) We ended up having lots of desserts – I brought these cupcakes and a vegan cake, along with banana peanut butter ice cream, and then my mom also had a chocolate mousse-like cheesecake for us. I had been doing pretty well on my sugar-free diet up until then, but since it was my birthday I let loose on the sweets.
my birthday twin alysha & i cutting our cake
On my actual birthday I had school, again, until about 5:30. We hadn’t made any plans really for going out or what we would do the night of. It turned out to be a super hot and sunny day, so I said I wanted to be somewhere on a patio for dinner. We are so lucky to live minutes from the water, so we made a quick reservation for dinner down by the pier to take in the view while we ate. It was such a warm night, no wind at all – we walked along the pier without jackets.
post dinner all-out free birthday menchies visit
Every year I make myself some sort of birthday cupcake. Last year I made these Reese’s peanut butter cupcakes, dipped in chocolate. They were pretty ridiculous. I am a huge fan of anything peanut butter and chocolate, and I really wasn’t planning on making pb&chocolate cupcakes again this year, that is, until I saw this recipe from one of my fav vegan websites (i’ve made a vegan carrot cake, and a marinated kale salad from her site too) I had actually seen these a while ago and bookmarked them, but wasn’t thinking of them for my birthday. However, they looked so good I knew I had to make them.
I’ve been making a lot of vegan recipes lately, mostly because I like using less butter in baking, and because of my dairy and egg allergy it seems to work. I’ve also been using flour alternatives because of my wheat allergy, like rice and coconut flour. These cupcakes are amazing. The frosting is like silk – I highly recommend using smooth natural peanut butter, it has a much deeper roasted flavour. I used Trader Joe’s creamy peanut butter. I topped them with dark chocolate chips, and raw cocoa nibs.
Vegan Chocolate Peanut Butter Cupcakes
makes 12 cupcakes
recipe adapted from Healthy Happy Life
- 3/4 cup sugar
- 1 cup white rice flour
- 1/2 cup coconut flour
- 1/2 cup vegan butter, melted (or coconut oil)
- 1/2 cup coconut or almond milk
- 1/3 cup water + 1 tsp ground golden flax seeds
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/4 tsp cinnamon
- 1 Tbsp baking powder
- 1/4 tsp apple cider vinegar
- 1/2 cup blendable fruit (berries, banana, apple sauce)
to top: 70% dark chocolate chips, raw cacao nibs
Peanut Butter Frosting
- 1/3 cup creamy peanut butter
- 1/3 cup vegan butter, chilled
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 Tbsp non-dairy milk (coconut, almond)
1. Preheat oven 350 degrees.
2. In a large mixing bowl, add flours, sugar, cocoa powder, cinnamon, and baking powder. Stir to mix.
3. In separate bowl blend together fruit (berries, banana or apple sauce), vanilla, melted butter, flax seeds + water, apple cider vinegar and non-dairy milk. Blend with mixer until well incorporated.
4. Line cupcake tins with wrappers – add 1/4 cup to each.
5. Bake cupcakes at 350 for 16-20 minutes or until tops begin to toast up.
6. Cool cupcakes.
To make frosting, blend all ingredients together with mixer on medium speed until fluffy and smooth. Pipe onto cooled cupcakes. Sprinkle cupcakes with raw cacao nibs, and top with a chocolate chip.