“You can do anything, but you can’t do everything.”
That’s how the day was supposed to go. Admittedly, listening with one ear to the webinar while baking and dressing for the theater was cutting a corner or two, but otherwise, I was on the everything track. Riding high on my everything horse, I left the cake to cool on the counter and set off to see Mike Burbiglia and laugh until my face hurt, but when the curtain closed, my comedy companion felt ill, and I felt the weight of the day hit me. Many apologies dinner party, I just didn’t have it in me to walk uphill, solo, with cake in hand, to be social.
I did, however, have it in me to take a bite of the vegan chocolate cake I had intended to be an equal opportunity sweet-tooth pleaser (and time to cuddle this cutie). In the end, this cake was a reminder it’s not only okay, but necessary, to discern between the anythings and everythings. This cake was also a reminder I am not a vegan, and there is nothing to stand between me, a slice of cake and proper scoop of ice cream!
Vegan Chocolate Coconut Rum Cake
3 1/2 cups whole-wheat pastry flour
1 1/2 cups pure cocoa powder
2 cups turbinado raw cane sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
13.5 fl. oz (1 can) organic coconut milk
1 cup organic sunflower oil + more for pan
1/4 cup spiced rum
2 Tablespoons apple cider vinegar
4 Tablespoons unsweetened shredded coconut
Preheat the oven to 350 degrees F. Oil a 9-inch, spring-form pan.
In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together coconut milk, oil, rum, and vinegar.
Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Pour the batter into the prepared pan, and sprinkle the top of the cake with the shredded coconut.
Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.
Cool the cake completely before removing from pan.