I'm in Love with the Cocoa

One of my favorite things about being a vegan is the pure, unadulterated joy that comes from discovering things that are accidentally vegan. Oreos, Bac'n Bits, and today's Chocolate Cake with Chocolate Frosting are all excellent example - and believe it or not, the latter is much tastier and less chemically than the first two combined!

My mom found the recipe for this dairy-free, egg-free chocolate cake years ago in the Moosewood Cookbook, before anyone in the house was even vegetarian, and it's remained a family favorite. The cake is super light and fluffy, thanks to the chemical reaction between baking soda and apple cider vinegar, and has an incredibly rich, deep flavor that adults and kids will both love. And the recipe is incredibly simple - I can almost guarantee you already have all the ingredients in your pantry.

The frosting is a new addition that comes from Oh She Glows, and only has two ingredients. Two! It's a little time-consuming since you have to chill the coconut cream and the melted frosted before you can actually spread on your cake, but it also keeps well in the fridge so go ahead and make a batch ahead of time, then spread all over anything and everything.

Take a gander at the photos below, and click through for the recipes above - you won't be disappointed!

No bowl necessary. 

Baking soda vinegar swirls.  

Coconut cream and chocolate chips. Heaven.  

This was at 6:30am. I did not plan ahead.  

Worth it.