Vegan Mocha Fudge Cake: No eggs. No butter. No kidding.

Think Pink

Pink is not exactly my favourite colour. I have always been a RED girl. Red car, red shoes, red couch. But, now I have every reason to love pink. Piglets are pink.  CaraCaras oranges are “pink.” Daisy is oh-so pretty in pink (even with her rockstar ballerina pirate smile). And I’m celebrating my first anniversary as a breast cancer survivor. While it has not been the easiest process, I have been so lucky in having a devoted family, supportive friends, state-of-the-art medical attention and chocolate. Yes, CHOCOLATE. The champion cure-all. During treatment, when my taste buds were hibernating, everything tasted like sawdust. But, Lindt tasted real. That’s proof right there of a god or gods and goddesses, lots of them, watching over us.

A lot has changed in the last year. Household chores take the backseat to my dancing in circles with Daisy or kicking the ball around with her. Another big change is that baking got promoted and for several reasons. With cooking, I like to taste as I go, just to be sure everything is in place…salty, sweet, tangy, spicy in good balance. But, since everything tasted bland, baking became my refuge.

Focus is not my strong suit when it comes to recipes and cooking is very bendy to changes. But, in baking, you have to stick with the recipe which was a bit of a challenge for me. Luckily, my episodes of insomnia were put to great use by working on my skills well into the wee hours of the night. One of the best things that came out of those quiet nights in the kitchen was something I have been saving for a special occasion like today. We are not just celebrating my success. This one is for ALL the Pinkies out there. And what better way to partay than with a pink piggy taking a “mud” bath on top of CHOCOLATE cake?!

Now, there you go, worrying all about your figure. But, you know I save the best stuff  for you. This one is purely vegan, all natural and guilt-free. Vegan is not my trademark, not only because I love evil stuff (like cream cheese, butter, sour cream), but also because I do not have experience with specialty ingredients that are staples in strict vegan households. So, the plan is to keep it simple, stay with the basics. And since it turned out FABULOUS, I knew this one was worth sharing with you. I made the first one with a friend who was visiting from Japan. The second one went to the office. Both disappeared so fast that I didn’t have a chance to snap a pic of a slice. 

This fancy little number is old-fashioned to the core. It can be made with a simple bowl and wooden spoon, the way Grandma baked before there were any food processors, blenders, mixers. And, the vinegar reacts with the baking soda to provide leavening without tainting the beautiful chocolaty taste. 

Rummage through your kids’ toys for some plastic piggies. After a good wash, they’re ready to dive into a chocolaty mud bath on top of this lovely cake. Make one tonight with the kids. 
No eggs. No butter. No kidding.  

Vegan Mocha Fudge Cake

Go Pink!

 A bit of kitchen chemistry turned out a bouncy, moist cake without all the fuss. It only TASTES like it’s bad for you. Chocolate cake without the guilt. That alone is reason to be happy and celebrate! The statistics are astounding with 1 out of every 8 women diagnosed with invasive breast cancer every year in the States. That means someone you know may be affected by breast cancer. And, don’t forget to take care of #1 – Book that mammogram today!

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