The Vegan Wedding Cake

Eleven months ago, my friend asked me to make her wedding cake. Honored and excited to be asked I said yes! 

Then she told me it would be vegan. 

It felt like a a fool's errand, making a dairy-free wedding cake. Cakes are so good because they have milk and butter, right?! 

I was the biggest skeptic. How was I going to pull this off? 

The recipe search kicked into gear in January. Vegan cookbooks were purchased (thanks, Aunt B!) and countless vegan blogs were read. After a cake tasting to narrow down a cake in April and a practice wedding cake and subsequent eating party in early June, I felt ready for the late June ceremony.

I'm happy to say the cake impressed this skeptic.

It was all hands on deck during the setup.

I made an extra sheet cake for easy slicing.

The final product!

The recipe is the same chocolate cake I published in the Vegan Cake Tasting post from April, found here. 

If you need any cake recipes, vegan or otherwise, you know I'm your girl.

The happy couple!

Stephanie, thank you for asking me to make this cake. You pushed me to do something challenging and new. I'm so happy I was able to share in your special day. xo

Chocolately Almond Biscotti

Bite-sized and crispy, perfect for dunking, biscotti and coffee are a match made in heaven. If you are a fan of teatime, Italian goodies, or sweets in general, this recipe is for you.

While I was in Italy I found myself drooling outside the windows of cute, little bakeries like this one. 

Those Italians... they're doing it right.

Chocolately Almond Biscotti

     adapted from Cooking Light, March 2009

Ingredients

9.5 oz. flour, about 2 cups

2 tbsp flax seed

½ tsp baking soda

¼ tsp salt

⅓ cup sugar

⅓ cup packed dark brown sugar

2 egg whites

1 egg

1 tsp Brandy

½ tsp vanilla

⅔ cup dark chocolate chips

⅔ cup unsalted almonds, I used sliced almonds

Directions

Preheat oven to 350°F.

Weigh and measure out the flour. Combine flour, flax seed, soda, and salt in a bowl, stirring with a whisk. In the bowl of a standing mixer combine sugars, egg whites, and egg. Beat on high speed for 2 minutes then add in the Brandy and vanilla.

Add flour mixture to egg mixture, stirring until just combined. Fold in chocolate and almonds. 

Divide dough into 3 equal portions - The dough will be sticky. Roll each portion into a 6-inch-long roll on a cookie sheet. Bake at 350° for 28 minutes.

Remove from cookie sheet, cool on a wire rack for 10 minutes. Cut rolls into ½-inch slices. 

Fun Fact: Biscotti means twice-cooked bread.

Arrange sliced biscotti on the cookie sheet and return to the oven. Reduce temperature to 325° and bake 7 minutes on each side. Cool on wire rack before serving.

Enjoy!