Monday, July 19, 2010

Let Them Eat Cake (And Do Sun Salutes)

I know that Etsy has been around for awhile, but I've just never really clicked through it. My loss! 

I saw this lovely delight on the delightful blog Kingdom of Style, and my heart has been crying for it ever since, in the same way my heart cries for chocolate cake. If only I could have this, and another for the other wrist that says "Let Them Meditate" or "Let Them Do Sun Salutes", and my entire life philosophy would be summed up in two neat little wrist adornments. But seriously, this bracelet evokes cake, and for that reason alone I wish I had 35 USD to throw down and make it my own.

Well, you can't get everything you want. I'm sliding between productivity (organizing my visa run to Taiwan, laundry, planning for my pre-natal class tomorrow) and distraction (Etsy, cake, reading). Life has been stressful and money is tight, but we're doing all we can. Today that means baking cornbread and making a new play list for yoga class later. Pre-natal going well, there was a bit of a learning curve for me, but we're mostly over the hump. We focus on the obvious stuff: hip openers, breathing technique, and side stretching. One breathing technique I'm really enjoying is the Golden Thread, in which you imagine your exhale as a long, golden thread unfurling from your lips. A very relaxing and grounding breath that is easy to do and teach.

Here's the recipe for the chocolate cake. If you put it in the fridge overnight, it magically transforms into a more brownie like cake--dense and rich. I added shredded coconut to mine, but I imagine you can put just about whatever your heart desires in there: nuts, dried cranberries, or even a 1/4 tsp of cayenne pepper for a spicier cake.

Chocolate Cake, from "The Joy of Vegan Baking" by Colleen Patrick-Goudreau

1 1/2 cups unbleached AP flour
3/4 granulated sugar (i used about a half cup, and it was fine)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup unsweetened coco powder
1 1/2 teaspoons vanilla extract
1/3 cup canola oil (i've been using soybean oil for awhile now, as it's all that i can find, and it works fine)
1 tablespoon white distilled vinegar
1 cup cold water

Preheat oven to 350 F and lightly oil a 9-inch springform pan, Bundt pan, or muffin tins.

Combine the flour, sugar, salt, baking soda and coco powder in a bowl until thoroughly combined. (basically, mix the dry ingredients first) Create a well in the center of the dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into your prepared pan and bake for 30 minutes, or until a toothpick comes out clean. If you're making cupcakes, check for doneness in about 15 minutes.

Cool on a rack (I just let mine sit in the pan, as I have no rack..). For decorational purposes, a fine dusting of confectioner's sugar on top of this old girl would look real purty, or perhaps a nice chocolate frosting, but I think it's pretty tasty all on it's own.

Call up your friends and neighbors, and Let Them Eat Cake!



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