Mother's Day cake

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In general, my family doesn’t eat a lot of cake.  Though I love baking, cake is one of those things that is not only time-consuming, but also a little heavier on calories than I’m comfortable with.

However, I’m not adverse to a tasty chocolate treat on special occasions, so for Mother’s Day yesterday I pulled out the cookbooks and browsed for something appealing.

The end result of my search:

The cake is the quick and easy “Chocolate Cake” recipe from Colleen Patrick-Goudreau’s The Joy of Vegan Baking (a beautiful book if ever there was one!), and the glaze is from 1,000 Vegan Recipes.  The result was a moist, delicious chocolate cake with a hard chocolate glaze topping.

I cut the recipe in half and baked it in an 8-inch square pan.  Then I decided that the square looked boring.

So I did a little playing around and came up with this flower-type arrangement.  The neat thing about it is that each triangle is exactly one serving of cake!  That, and I’m a sucker for triangle-cut food.

My mom loved the cake–which was what I was hoping!  And there’s enough left to enjoy it for several more days.

About The Author

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of Toastmasters International and currently serves as part of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read, play silly card games and knit socks.

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