Cake and celebration

[bunn]

My sister is visiting for a week, from Canada, and picked up my mother for a trip to visit us in Wales, since I hadn't been able to go for a while due to flu and Rosie not really being up to the journey..

It was good to see them if only for a couple of days, and we had a good sunny day out to Angle beach, coming home via Freshwater West, then took my sister out for a brief boat trip in the afternoon.

Since it had just been Pp's birthday and two days later, Mum's, I made waaaaay too much cake, and since my sister was among us, I made all the cake vegan and I'm just going to note which recipes I used in the hope that I might actually be able to find out if I want to make them again.

This was the carrot cake: https://theveganlarder.com/super-delicious-vegan-carrot-cake-using-aquafaba/#recipe - Philadelphia vegan not-cream-cheese is very convincing in a cream cheese icing.

And this was the chocolate cake: https://www.telegraph.co.uk/foodanddrink/recipes/9555948/Chocolate-and-beetroot-cake-recipe.html only I replaced the three eggs with the water from a tin of chickpeas, and made a fudge icing with chocolate and vegan butter instead of doing the beetroot icing. It worked surprisingly well.

I did not attempt to make the cakes sugar-free or low-sugar. It seemed like changing too many things, and anyway, Pp has been pretty successful in reducing his size according to the rulings of the diabetes nurse. I wish I had done as well! Still, the summer lies ahead. I am resolved to swim and walk more energetically, and eat more salad, and (from now on) a bit less cake.

Comments

[chainmailmaiden]

Those sound like nice cakes. I've never quite worked out why so many vegan cakes use oil rather than a solid vegan fat, I suppose it's easier and arguably healthier as it hasn't had anything done to it to make it solid. I have a vegan cake recipe which does use a solid fat, but you have to melt it, so it makes me wonder what the difference would be if I made the cake with oil. I should try it sometime to see if it does make a difference.

I also agree on the not trying to make things low sugar. I'd rather have fewer sugary things overall, but what I eat be full sugar, rather than have more of it but potentially with it being not as nice. Some low sugar things are good, but a lot of the lower sugar recipes I've tried just end up being a bit disappointing. (I also laugh at recipes which claim to be no sugar, but have replaced it with maple, rice or agave syrups :D )