Friday Fun, Vegan Chocolate Mayonnaise Cake, and Spinach-Basil Pesto

Today WAS indeed fun, although it is wretchedly hot here. I went for a run – I am totally loving my new Garmin watch, which was a birthday splurge. After running, we had pancake breakfast, and then headed to the courthouse to file some motions, and then we were off to a playdate at a pool. Good times. No coffee shop or library or playground today; we did all of those things yesterday, and will probably do them again tomorrow (my husband is out of town so I took some time off from work to be with the girls).

My birthday was a few days ago. Normally I would make vanilla cupcakes, or the standard vegan chocolate cake (you know, the one that uses vinegar and baking soda as rising agents). However, I had some Trader Joe’s low-fat vegan mayonnaise that I needed to use up, so I made a chocolate mayonnaise cake. I had bought the mayonnaise totally on a whim. Having been a vegan for so long, I just haven’t had mayonnaise in forever. Even before I was a vegan, I don’t think I ever really ate mayonnaise. TJ’s had this great deal on a big thing of vegan mayo, so I completely impulse-bought it. Then, once I got home, I puzzled over what to do with it. I didn’t like it on sandwiches, and it was okay in potato salad, but I still had some left. So, after looking around at various non-vegan recipe, here’s what I came up with:

2 cups flour

1 cup sugar

1/2 cup cocoa powder

salt (1/2 teaspoon or so)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

1 cup vegan mayonnaise, low-fat okay

1 cup water

Mix dry ingredients; stir in wet. Spread into a 9 x 13 and bake at 350 for about 30 minutes.

I frosted it with a simple buttercream frosting. I found the cake a tad salty, and not overly sweet, so I think it really benefited from frosting. The cake has a really good texture and is not crumbly. My omnivore mother-in-law really liked it. I would make it again if I had mayo to use up, but I’m not sure I’d buy mayo just to make it. It was definitely good, but it just wasn’t different enough from the standard vinegar cake to warrant the extra expense of vegan mayo.

Yesterday I made my standby spinach pesto, but since a friend had given us some fresh pesto from his garden, I threw that in as well. It was DELICIOUS. The basil mellowed out the bite of the spinach, and the combination of almonds and cashews made it soooo creamy. You can find the spinach pesto recipe under ‘main meals’ and ‘sauces’; it’s basically a bag of spinach, olive oil (about 1/4 cup), a clove of garlic, and 1/4-1/2 cup raw nuts, blended. This time I added about a cup of pesto. Delish.

I’ve been working on two big new recipes. Here’s a picture of one to get you drooling. I’m going to try to have the recipe up early next week.

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