I have been a bit lax on the blogging front lately. Everything else seems to have gotten in the way and I think about it and then it flies out of my head until that very moment that I’m in the middle of something else. That said, I have been sitting in front of my laptop this afternoon, fairly itching to write and the Internet and the WordPress server have thwarted my endeavours and I’ve been rather grumpy about it.
I have now turned off the laptop, slung it in the spare room in disgust and am now on my iPad tapping away. I had all my photos ready on the desktop before so I won’t be best pleased if I can’t find the ones I want or that this takes ages to publish when I’ve finished.
The first thing that I have to show you are a pair of Norwegian style fingerless mittens. It took me a while to finish them as the weather got a bit too hot to knit. If that’s possible. As I had chosen a sky blue and white to knit with I didn’t want to get the white wool all grubby.
As the weather had changed and knitting was put to one side for a while, I decided that I needed to do a bit of baking. Everyone loves cake so I decided to make a carrot cake and use coconut oil as the fat rather than butter. I’ve been using coconut oil for a while for other things but hadn’t tried baking a cake. After a scan around the Internet, I discovered that the trick was to use less than you would if you were using butter. I grated carrots, mixed spices and added my melted oil.
As you can see, I popped my cream cheese icing in the middle and not on the top as I wanted to take some to work and it’s a lot less messy this way.
If you’ve read any of my past posts you’ll have realised that I am absolutely addicted to Pinterest. I scroll through and pin stuff on my many boards and have a great time collecting stuff that I’ll probably never use. Like everyone else I’m sure, but you don’t think about that when you’re pinning away.
One of the things I found was a recipe for something called a depression cake.
I was intrigued straight away a s one lady made it in the dish that it was cooked in while others had discovered that it was a really moist vegan chocolate cake.
I had to try it, especially after discovering that the recipe was founded during the depression when eggs and dairy were scarce.
Here is the recipe and then my photos afterwards.
Preheat your oven to 180 degrees.
1 1/2 cups plain flour
3 tablespoons cocoa powder
1 cup caster sugar
1 teaspoon baking soda
1/2 teaspoon salt
Mix these together.
Make 3 depressions! In the top of the dry ingredients.
In the first put 1 teaspoon of white vinegar.
In the second put 1 teaspoon of vanilla extract.
In the third put 5 tablespoons of vegetable oil.
Pour over 1 cup of cold water and mix it all up.
Put it into a prepared 8 inch cake tin. I use paper liners to save time.
Pop it into the oven and bake for about 35 minutes until a skewer comes out clean.
I didn’t ice mine or fill it with anything but I might do another time. I will make it again though as it was a nice cake, both to make and eat.
Watch this space for the next makes and bakes.