Summer time and the living is easy! It’s been a good week of little treats. One of my closest friends came over and the two of us had an impromptu dinner party. We barbecued a steak, I made a pitcher of homemade lemonade, she made a salad and I made a delicious, incredibly easy, chocolate fudge cake. It was a perfect evening. The kind where you sit in the backyard and talk and talk and talk, until the sun is gone and your boyfriend is home and you have no idea where the time went. The cake was unbelievably good, perfect for summer with a scoop of vanilla soy or coconut ice cream. It was fun to make too, you pour boiling water evenly over the batter before putting it in the oven, this creates the fudgey layer!
I was also treated to a rainbow arching over the city yesterday. Fairly fitting as it was World Pride in Toronto this weekend. I don’t ever remember seeing such a wonderful expansive rainbow over the city. It was quite something to see!
Also this! Do you see this? That is a freezer full of six different types of homemade vegan ice cream made with coconut milk! I have never in my life been able to walk in to an ice cream shop and buy a cone of creamy, delicious, dairy free ice cream! I tried a bunch of flavours and they were all incredible. The place is called Sweet Olenka’s they have a full store at 2790 Lakeshore Boulevard West and a pop up shop this summer at 1050 Queen st. West. I cannot rave enough about the quality of their vegan ice cream!
Just some delicious, delectable, completely dairy free, cookies n’ cream ice cream! I may or may not have visited several times over the last week, it’s hot out! Ice cream is warranted! This summer I plan on taking you, my readers on a tour of the best places to eat in Toronto, for vegans/allergy kids. I know some really sweet spots, so if you should come and visit this fair city you will know where to go to get some delicious dairy, egg, nut free goodies! I leave you all with the recipe for that fudge cake! You know a recipe is good when I can’t get more than one photo in before it’s all eaten up!
Hot-Fudge-on-the-Bottom-Cake (from Chloe’s Vegan Desserts)
1 cup all purpose flour
3/4 cup sugar
2 tbl unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup soy milk
3 tbl canola oil
1 tsp pure vanilla extract
1/2 cup brown sugar
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
1. Preheat oven to 350 degrees and lightly grease an 8″ square cake pan
2. In a large bowl whisk together the flour, sugar, cocoa powder, baking powder and salt
3. In a large measuring cup or small bowl whisk together the soy milk, canola oil and vanilla
4. Add the wet ingredients to the dry and mix until just combined
5. Pour batter into prepared cake pan
6. In a separate bowl whisk together brown sugar, sugar and cocoa
7. Evenly pour this mixture over the batter
8. Slowly pour boiling water over the batter (don’t stir!)
9. Bake for 45min
10. Let cool for 25min before serving