birthday, cake, chocolate, dessert, recipe, vegan

Leave room for cake


Often we are left speechless by a moment that truly amazes us. Whether that be an emotion, a taste, an experience, a sight, they can each be unique in there own way and leave a lasting expression in our minds and heart.
By this, I mean Chocolate Cake. Vegan Chocolate Cake that my dear Mother made me for my birthday last week. A cake that is good enough to eat any time of day, including breakfast, and not let a single crumb go to waste.


Moist, dense, chocolaty, cakey goodness. My mom totally rocked this cake. I made a vegan cake a while back and it came out dry and more along the lines of “meh”. But this cake topped all chocolate cakes. Vegan or not!


I have had a slice of Birthday cake everyday since Sunday. It’s my way of keeping the celebration going. 27 years is a long time… ya know. Not only that but this cake was also for Jordan’s second birthday, too!

I need my mom to forward me the recipe of the frosting she used. Tasted just like butter cream and was delightful!



Vegan Suzy Q Cake
Original Recipe by Namely Marly

3 cups flour
¾ cup cocoa
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
½ cup margarine (dairy free), (softened to room temp)
¼ cup vegetable oil
1 tablespoon vinegar
2 cups cold water (I know what you’re thinking here, but trust me, water is best in this recipe.)
2 teaspoons vanilla

Heat your oven to 350° F. Next, prepare your baking pan (I used vegetable spray but you could also grease the pan with shortening if you prefer). For this recipe I used 2 round cake pans, but you can also use a 9 x 13 cake pan as well.

In a medium bowl, mix together the flour, cocoa, baking soda, baking powder, and salt.

In a mixing bowl, combine the margarine, oil and sugar and mix on medium speed until smooth. Add remaining wet ingredients and mix again until well combined.

Add dry ingredients to wet ingredients and mix again until well combined.Pour the batter into the prepared cake pan.

If using 2 round cake pans then bake for 20 – 25 minutes or if you’re using a 9 X 13 cake pan, bake for approximately 40 minutes. A good rule of thumb is to insert a piece of uncooked spaghetti or a toothpick into the middle of the cake and if it comes out clean (no batter on it), then the cake is ready to come out of the oven.

baking, breakfast, cake, clean eating, recipe, vegan

Vegan Coffee Cake

This coffee cake is not only vegan, but it is very “clean eating” friendly! No dairy, no oil… only sweet, cakey goodness!
For the crumb topping:

  • 1/3 cup melted non-dairy butter, such as Earth Balance
  • 1/2 cup turbinado sugar or brown sugar
  • 1  cup spelt flour
  • 1 1/2 teaspoon cinnamon

For the cake:

  • 1 1/2 cup spelt flour
  • 3/4 cup natural cane sugar, organic if possible
  • 2 1/2 teaspoon baking powder
  • 1/2 teasp salt
  • 1 flax egg ( 1 tablespoon flax meal + 3 tablespoons water)
  • 1/2 cup non-dairy milk of your choice
  • 1/8 cup apple sauce
  • 1 tablespoon pure vanilla extract

Preheat oven to 325 degrees.
Prepare the crumb topping – melt butter, set aside to cool. In a medium bowl combine sugar, flour and cinnamon. Then add butter and mix until ingredients are fully wet. You will have globs of sugar mixture.

Prepare the cake – Combine flax and water first. Then in a medium bowl combine milk, apple sauce, vanilla and flax egg. Mix well. Then add dry ingredients. Mix until all flour has been combined, but be careful not to over mix.
Pour batter into a 9 x 9 baking dish that has been lightly sprayed with cooking spray. Now evenly add your crumble to the top of the cake batter.

Bake for 40 minutes. Check with a toothpick to make sure cake has fully cooked.
Serve with coffee or tea.