Can you believe Sugar & Satire has arrived at its 2nd birthday? 2nd?? 2ND?!!
I started this blog two years ago on a whim, I'd been posting photos of my baked goods on facebook every week and was getting comments on my photos telling me to start a blog or youtube channel. I chose a blog because I wanted to be able to incorporate my writing rather than put my stupid face in front of a camera every week. It started small, (still is pretty small) but it's turned into my favorite hobby, and I've loved watching my audience grow with me as I found my voice.
Since last year not too much has changed, except for slightly more instagram followers and better photos (the header photo for this post is my favorite photo I've ever taken). I'm getting a little more creative with my recipes and really enjoying the recipe development process. I'm so thankful for this outlet, and to be able to have an excuse to bake almost every weekend.
As some of you know, I've been working in Tennessee this summer, and I'm having a blast. There's not too much to do in the small town I've been living in, but I got to Chili's like 3 times a week for happy hour (shirley temple on the rocks plzzz) and watch a lot of sunsets from the parking lot of my apartment complex. I'll say, small town living is pretty nice. I've made friends with a lot of people and love that I wave to my neighbors every morning. In LA that would make me so uncomfortable! I went out for dinner in Chatanooga the other night with some coworkers to Tupelo Honey, and they had some stellar vegan options. Cauliflower steak + spiced okra!! I'd never had okra until coming to the south and damn, it's good. I usually keep my ig stories updated with southern food and stupid jokes if you wanna see more!
I went all out for this months entry into the #ssyearofcake (I'm still behind haha), and made my own homemade sprinkles to go with. I used the recipe I developed last year, but this time made more colors and used vanilla extract instead of rosewater. This vegan yellow cake is pretty phenomenal, and the chocolate buttercream is one of my favorites. It's a total classic, and perfect for any birthday party. Even one that you throw for yourself because you've successfully operated a blog for 2 years, which is more time than I managed to ever keep a diary.
Here's to 2 years, friends.
Vegan Yellow Cake with Chocolate Frosting
yields two 6" layers
- 1 cup plant based milk
- 1 Tablespoon apple cider vinegar
- 1 tablespoon aquafaba (room temp) *
- 1 1/2 cups all purpose flour (sifted)
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 6 Tablespoons vegetable oil
- 1 teaspoon vanilla bean paste or extract
- 1/4 teaspoon almond extract
- yellow food coloring or ground turmeric **
- 1/2 cup earth balance buttery sticks ***
- 1 cup shortening (crisco brand is vegan friendly)
- 2-3 cups powdered sugar
- 1-2 Tablespoons plant based milk (as needed to smooth it out)
- 3/4 cup dark chocolate powder
- 1/2 teaspoon vanilla bean paste
Begin my combining the plant based milk and apple cider vinegar to create a vegan buttermilk, set aside for about 10 minutes until the milk starts to curdle. While you're waiting, preheat the oven to 350 degrees Fahrenheit, and prepare your cake tins.
In a large bowl combine the sifted flour, salt, baking powder and baking soda, set aside. In a mixing bowl, combine the oil and sugar, and then add in the aquafaba. Then, in alternating increments, add in the vegan buttermilk and the flour mixture until a thick batter has formed. Add in the vanilla and almond extracts here, and the food coloring or a pinch of ground turmeric for color. Divide into prepared cake tins and bake in a 350 F oven for about 24-26 minutes, until an inserted toothpick comes out clean. Let the cake cool completely before frosting.
To make the frosting, combine the vegan butter and shortening, and then add in the cocoa powder and powdered sugar, mixing slowly so as not to make a huge mess. Add in vanilla, and milk if you need a smoother frosting.
**- india tree & wilton both have vegan friendly options, I haven't had luck with using turmeric for coloring, but some bloggers have. Make sure it's suuuuuper fine.
*** I've only ever used the Earth Balance buttery sticks in this recipe, and I'm not sure how well a vegan spread or coconut oil would work in it's place. Be mindful of this if you're planning on straying from the recipe as I have written it. I am not sponsored by Earth Balance, I just really dig their products.
cake recipe adapted from OhLadyCakes
You know what would be the best birthday present? If you nominated me in the Best Baking & Sweets category for the Saveur Blog Awards!! Link here!