Moist Vegan Chocolate Cake: Recipe #256

I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.

Chocolate Log Cake with Chocolate and Vanilla Buttercream Frosting: #95 of 1000 Sustainable Food Experiments

My mom makes a chocolate log cake every year for Christmas. This year we had our own smaller family get-together with the kids so I thought it would be fun to make our own chocolate log. The girls decorated it with a Disney Frozen character theme in honor of one of their favorite movies. ThereContinue reading “Chocolate Log Cake with Chocolate and Vanilla Buttercream Frosting: #95 of 1000 Sustainable Food Experiments”

Italian Panettone: #39 of 1000 Sustainable Food Experiments

This is my Mom’s super easy recipe for panettone – an orange-scented Italian breakfast cake that’s traditionally eaten around Christmas but is delicious anytime of year. You can make it with raisins or chocolate chips, and it can be eaten for breakfast, snack, or a dessert treat. This is part of our 1,000 Food Experiments to createContinue reading “Italian Panettone: #39 of 1000 Sustainable Food Experiments”