1. EAT CAKE.
Starting with the left-overs from this one. Happy day-after-my-Birthday to me. (Recipe below.)
2. MORE TIME FOR PLAYTIME.
Cozy christmas socks are a slippery mess. This is neither good nor bad. Sequencing may include space for multiple savasana/rocking chair breaks. There are no rules, and no mistakes on this playground.
(Music: Nicolas Jaar, Mi Mujer.)
3. LOVE UNTIL YOUR HEART BURSTS.
(Photos: Simone Leuschner)
Happy New Year!
(adapted from The Candle Cafe Cookbook)
2 cups unbleached flour
2 tsp baking powder
2 tsp baking soda
1/4 cup unsweetened cocoa powder
1 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unrefined sugar
1 1/2 cups almond milk
1/2 cup safflower oil
2 tsp apple cider vinegar
1 tsp vanilla extract
200g vegan chocolate
1 cup almond milk
1/2 cup maple or agave syrup
1. Preheat oven to 350°F (175°C).
2. In a large bowl, sift flour, baking powder, baking soda, cocoa powder, salt, spices and sugar. In a separate bowl, mix almond milk, maple syrup, oil, vinegar and vanilla extract. Pour wet ingredients into flour mix and stir well to combine.
3. Divide the batter into 2 greased 9-inch cake pans and bake for 35 minutes, or until a toothpick comes out clean from the centre. Cool on wire racks for about 30 minutes.
4. To prepare frosting, melt chocolate, almond milk, and maple or agave syrup in a double boiler over simmering water. Once melted, remove from boiler and cool for about an hour in the refrigerator.
5. Place one cake layer on a plate and frost the top about 1/2 inch think. Place the second cake layer on top and frost the entire cake.