This past week was a busy one for me. I'm so happy and appreciative that I have a great family that helped out. Last Wednesday was MJ's 5th birthday so I had her chocolate birthday cake and cupcakes to make for school. We also had the Pre-K class trip to Elm's Beach to learn about the Atlantic Blue Crab, field day and her yearly checkup with her pediatrician. I'm so happy it's the weekend because I needed a break from the long and busy week.
I think the hardest part of the week was having to face the fact that my baby is now 5 yrs old and will be starting kindergarten in the fall. I remember bringing her home and she was so little and helpless and now she is an inch away from being 4 ft and wants to do everything on her own. She's always telling me that she doesn't need help and it makes me happy because she is growing independent but also a little sad because it makes me feel like she doesn't need me anymore. I know it's silly to think that way because she's 5 no 15.
Like I said Wednesday was MJ's 5th birthday and she had requested tilapia and mac and cheese for dinner and a homemade chocolate cake. My mom and I had an unspoken deal and it was that she would make dinner as long as I took on the task of the cake. I am pleased to say that the cake was amazing. This was a recipe that I originally made for a Christmas party a few years before I met my hubby and way before I found about my dairy allergy. The recipe that I had used years ago used to be available on the POM Wonderful site but isn't now. I had to do some searching to find the correct recipe and thankfully I found it on the site Nosh with Me.
The next thing I had to do was hope that when I changed the dairy ingredients for non-dairy that it would still taste good. I'm proud to report that the cake was delicious and MJ said that all of her classmates loved the cupcakes! The changes that I made to the original recipe was I substituted Earth Balance sticks for the butter, whole fat coconut milk for the half an half, and for the cupcakes dark chocolate cocoa powder. I really should have paid attention to how much cocoa powder that I had left after making her birthday cake. This cake is amazing!! It is so moist, and chocolaty, and rich tasting!
The best compliment that I have received about this cake recipe came from the birthday girl herself who told me "Mama, the cupcakes were the best ever in the WHOLE WIDE WORLD!"
1/2 cup POM Wonderful Pomegranate Juice
2 1/4 cups Unbleached All-Purpose Flour
3/4 cup unsweetened cocoa powder
2 tsp baking soda
3/4 cup Earth Balance sticks, softened
1 1/2 cups granulated sugar
3 large eggs
2 tbsps apple cider vinegar
1 can coconut milk (full fat)
1. Preheat oven to 350*. In a mixing bowl mix together flour, cocoa powder and baking soda and then set aside.
2. Line 2 baking pans with parchment paper on the bottom only and grease just the parchment paper not the sides.
3. In a measuring cup or bowl add one can coconut milk, pomegranate juice, and apple cider vinegar. Stir and set aside. I know this whole combination sounds weird but trust me you can't taste the individual ingredients.
4. Add sugar and Earth Balance and mix on medium until fluffy approximately 3 minutes.
5. Slowly add one egg at a time mixing well after each egg. After all 3 eggs have been mixed in add the vanilla extract.
6. Slowly add 1/4 of flour mix followed by coconut milk mix. Keep alternating ending with flour mix.
7. Split the batter between two baking pans and bake for 30-35 minutes or until toothpick comes out clean. This batter is really fluffy so you will need to spoon it out and spread it to even it.
8. Once the cake is done let it sit for 5 minutes before flipping both cakes out of the pans. Once cool ice and enjoy!