Tag Archives: Cake

Wednesday Weekly Blogging Challenge: Design Your Perfect Wedding

Hosted by Long and Short Reviews.

Click here to read everyone else’s replies to this week’s question and here to see the full list of topics for the year.

Everyone reading this might chuckle at my answer.

A four-tier white wedding cake with orange flowers on the top of it. You see, I am not a particularly romantic person.

If I were to get married again, I’d be perfectly happy to once again do it at the local courthouse wearing a simple white dress I bought on sale that was not actually marketed as a wedding dress just like I did the first time.

This time around, I’d invite more people if I could. The wedding to my current spouse only had about 25 attendees due to the fact that I moved out of the United States before getting married, but in retrospect I wish more friends and relatives could have attended.

There is something wonderful about being surrounded by so much love on that day.

I wouldn’t have bridesmaids or pick a theme. I wouldn’t care one bit if guests showed up in formal attire or more comfortable but still dressy clothing like I’d wear.

Only two things would truly matter to me enough to splurge on them.

One: I’d hire a photographer and pick the priciest photo package I could afford. I do wish we had more photos of my first wedding.

Two: I would go all out on the food, especially the wedding cake!

My spouse and I were are poor as church mice when we got married, so we didn’t have a cake at all and ended up eating at an upscale buffet for our wedding dinner. The food was decent, but I would definitely spend the money on a fancy, traditional wedding cake and higher quality of food if I could redo that day.

I’d choose a tiered cake that had traditional white frosting and some lovely flowers on it because this is the only wedding thing I’m at all sentimental about.

The flavour of the cake itself could be something a little more daring like devil’s food, or maybe each layer could be a different flavour so every guest would have a choice between a few different options.

My friends and family run the gamut from vegan to something similar to the Atkins diet, so I’d offer several different entrees that would work whether you include a lot of vegetables or very few of them at all in your diet.

What would really matter is that we were together celebrating with delicious food and crisp, clear photos of such a special day.


Filed under Blog Hops

A Pumpkin Chocolate Chip Cake Recipe for Halloween and Thanksgiving

A slice of pumpkin chocolate chip cake on a black and white side plate

I’m veering a little off-topic today and sharing one of my favourite autumn recipes.This is something I found on a vegan blog many years ago. If that site still existed, I’d link to it and give credit.

Not only is this cake dairy-free, it can be soy, egg, and nut-free as well as long as you select allergen-safe chocolate chips for it.

This means that it can be shared with many different types of people who are often otherwise left out of the dessert festivities during Thanksgiving, Halloween, and other holidays.

And who doesn’t love inclusive desserts?



Cupcakes (double these measurements for a cake)

1 cup pumpkin puree
1/3 cup oil
1 cup sugar
1/4 cup non-dairy milk
1 tsp vanilla extract
1 1/4 cups flour (all purpose)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate chips

Cinnamon Icing (Optional)

1/2 cup confectioners sugar
1/2 tsp cinnamon
2 Tbsp melted vegan margarine (or similar oil/fat substitute)
1 Tbsp non dairy milk
1/2 tsp vanilla extract


A pumpkin chocolate chip cupcake on a decorative side plate

Preheat oven to 350 F.

In a bowl, stir the first 5 ingredients. Then sift the flour, baking powder, baking soda, salt and cinnamon together in a second bowl. Stir with a fork as using a hand mixer will make the batter gummy. Once combined, fold in chocolate chips.

Fill cupcake liners 2/3 full (if making cupcakes) and bake for 22-24 minutes or until a toothpick pushed into the middle of one of them comes out clean.

If you’re making a cake, lightly grease an 11×7 baking pan, pour it in, and bake it while using the same toothpick trick to see when it’s done. This takes about 30-35 minutes in my oven.

Cool completely before icing them.

To make the icing, stir all of those ingredients together gently. The icing will naturally be a bit runny, so you really don’t want to be using it on a warm cake that will only make it runnier.

Like I said before, double this recipe for a cake.

Yes, you can use any sort of oil you have on hand. I recommend using white flour for it, but do let me know how it is with whole wheat pastry flour if you decide to go that route.

The pumpkin puree makes this cake quite moist and dense. The sugar and chocolate chips create a pretty sweet treat, so I generally skip the icing altogether.

This cake freezes well. Let it thaw gently at room temperature for a few hours or until it’s soft all the way through.

My local grocery store sells chocolate chips that are free of the top eight allergens, including milk, soy, eggs, and nuts. If you can’t find something similar at your local grocery store, check any health food stores that might be nearby. You could also order them online in many areas if you plan ahead a little.



Filed under Personal Life