Here’s a recipe you'll fall in love with! Valentine's Day is the perfect time to make cruelty-free decadent treats for your loved ones. This cake is one of Martha Stewart's vegan recipes. Use a heart-shaped baking pan or a bundt pan, and serve it up with some fresh fruit and soy or rice whip!
vegetable-oil cooking spray
1 cup warm water
½ cup unsweetened natural cocoa powder
1½ cups all-purpose flour
1 cup granulated sugar
¾ tsp. baking soda
½ tsp. salt
½ cup sunflower oil
1 Tbs. pure vanilla extract
2 tsp. distilled white vinegar
2 oz. dark non-dairy chocolate, finely chopped
½ cup confectioners sugar, sifted
2 Tbs. water
For the cake: Preheat oven to 375 degrees and coat an 8-inch round cake pan with spray.
Whisk water and cocoa in a small bowl until smooth; combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center; add cocoa mixture, oil, and vanilla; whisk until smooth; whisk in vinegar and pour into pan.
Bake until a toothpick inserted into center comes out clean, about 30 to 35 minutes; let cool on a wire rack for 20 minutes.
Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
For the glaze: Melt chocolate in a heat-proof bowl set over simmering water, stirring until smooth; let cool slightly.
Whisk together sugar & water until smooth; add melted chocolate in a slow, steady stream; whisk until thickened (about 1 min.); immediately pour glaze onto center of cooled cake.
Using a spatula, gently spread glaze over top and sides. Cake can be stored at room temperature for up to 2 days.
Celebrate Valentine’s Day with compassion and encourage your loved ones to join you! Send thoughtful Valentine e-cards with an animal-friendly message. Along with your personalized note, your friends and family will receive a special invitation to join Meatout Mondays and request a free Veg Starter Guide.
Help your loved ones improve their health and learn about the joys and benefits of compassionate vegan eating.
To preview or send your Valentine's Day e-card, click here!
Greens Good for Your Heart
Eating lots of green vegetables cuts your risk of coronary heart disease, according to a study published in a recent issue of Nutrition, Metabolism, and Cardiovascular Disease. Researchers in the Netherlands followed 16,057 women, aged 49 to 70, for eight years. Results revealed that intake of each 10 micrograms per day of vitamin K2 was associated with a 9% reduction in coronary heart disease.
Coronary heart disease is a condition in which plaque builds up inside the coronary arteries. The plaque consists of fat, cholesterol, calcium and other substances. Vitamin K is abundant in vegetables such as raw parsley, Swiss chard, kale, broccoli, green leafy lettuce, and spinach and can also be found in soybean oil and canola oil as well as other plant-based foods.
A health observer said this study suggests that eating vegetables can prevent coronary heart disease; conversely, eating insufficient vegetables may increase the risk.
Newlyweds Kristina and Andrew share more than love for music… they share a love for health, the environment, and animals. About nine years ago, Kristina and Andrew independently decided to put their values into practice by switching to a compassionate vegan diet. The couple now shares a love of great food, and demonstrated this at their wedding this past October.
Kristina and Andrew chose to make their wedding weekend a celebration of life by having their ceremony and an all vegan reception at Great Sage, a gourmet vegan restaurant in Clarksville, MD. Among the many amazing delicious menu items offered to the guests were Seitan Wellington, Truffled Polenta, Vegan “Chick’n Parmesan," and Vegan “Bacon Cheddar" Burgers. And don't forget dessert! Chocolate Lava Cake, Autumn Pumpkin Cheezecake, and Sage’s Carrot Cake delighted the palates of wedding guests.
The happy couple now resides in Alexandria, VA with their rescued pit bull mix, Deputy Dog.