So, I finally hit double nickels; 55 trips around the sun; 55 Gemini Junes. Yep, I am celebrating my 55th birthday in quarantine – well, we did play golf because it is a great sport for social distancing and a game of cornhole, just the two of us, in the backyard. I wasn’t sure 30 years ago if I’d ever make it to 55 and I really had no clue what the “old” me would be like. I was pretty rough on myself when i was younger. I was quite the “party” person and didn’t really take care of myself. I also worked physically demanding jobs with long hours that took a toll on my back, knees, ankles, and feet. For many years, I worked two and three jobs, seven days a week, just to barely make ends meet while going I was to college. But, I am HERE, finally, and I don’t feel old at all! I have normal aches and pains from years of hard work, but I have a good job now, excellent health, a wonderful marriage (one I would have never dreamed in a million years would even be legal), and the heart, curiosity, and imagination of a 16-year-old boy! LOL! I think most folks who know me would agree. When Gayle, my wife, asked what I wanted for my birthday and I tried to think of something really classy and sophisticated but the list came out like this: A cornhole game, a commuter bike helmet, and some hard-to-find and a wee expensive liqueurs for the bar, so I can make fancy cocktails. Gayle obliged and I am a happy 55 year child today!
The next biggest, and most important, question in our house for special occasions like birthdays is, “what do you want for your dinner?” Since neither of us have ventured out among the masses yet – there’s just too much at stake with Covid-19 looming everywhere, 90% of folks not wearing masks, and cases rising in Kentucky – this would be a home-cooked meal. If we could be with our friends, we’d probably have them all over for drinks and dinner instead of going out somewhere anyway. I went back and forth all week between Asian (Indian, Thai, Korean, or Chinese) and “cookout stuff.” In the end, cookout stuff won out even though it’s not as healthy; it’s the middle of summer after all! My requested birthday menu was vegan burgers on the grill, corn on the cob, hand-cut oven-baked fries, and cilantro vinaigrette slaw. For our cocktails, Watermelon Mojitos! However, the thing I talked about the most all week, and want to share right now, is the vegan, gluten-free chocolate cake. My go-to blogger for all things vegan, especially baked goods, is the Minimalist Baker. Gayle is the baker between the two of us – I truly hate to bake because you have to accurately measure everything. I prefer to just dump things in and hope for the best. So, Gayle set out to get the ingredients and personalize/tweak the Minimalist Bakers 1 Bowl Chocolate Hazelnut Cake. First of all, my favorite nuts are pistachios, so we subbed that right away. Then I prefer coconut to almond milk and coconut oil to vegan butter in cakes and brownies and such. Gayle also added a little espresso powder to the frosting for some extra goodness, and there you have it! Before I get into this too deep – just a little warning. Gayle says this cake is extremely complicated and a major pain in the butt, so read the instructions really well before you start. If you are new to baking, make sure you follow the directions! If you are a pro, just click here and ignore the pictures and commentary below.
All the ingredients laid out on the table by my beautiful birthday flowers. You don’t HAVE to buy these brands but we think they are pretty good ones! We also buy the vanilla and all of our spices from Penzeys because they are good quality and Bill Penzey, and the company, supports social justice. We’d probably but them for that reason alone, but they are really the best.
This is what the flax eggs will look like while they are doing their fake eggy thing and the coconut milk and vinegar combo are doing their magic right beside it – well, and there’s my flowers again.
Flax egg with sugar and maple syrup
Sifting the cocoa into the batter
If you’re new to vegan baking – the batter is thick and has some texture from the flax egg and applesauce, so it looks different than an average Betty Crocker cake mix batter:
In the oven we go!
After the cakes cooled, Gayle turned the out on a cake keeper bottom and put waxed paper around the edges, so I could add the nuts after it was frosted. And, there you have it! My birthday cake!
You can click all the links above for recipes. I will tell you that delicious cake took about 4 hours to make but it was soooo good! Thank you, Gayle! Love you more than life….thanks for being my wife!
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