Well hello there you delicious hunk of cake, you! Yes you! The one without eggs, or butter, or milk, or any of those yummy things that come from animals. You are truly amazing. What? You even taste good? STOP. I just can’t take the awesomeness.
Well, hey readers! You caught me in a moment of loving conversation with my food creation. I am sad to admit this is a common occurrence. Men have been know to give their cars personalities, many of my DIY friends name their furniture (I do this too!), and I … talk to my food. But gosh, they have so dang much to say! They speak of traditions, family times, fellow veggies & fruit they like to hang with, memories, seasons, and loved ones gone.
I think of Chocolate Cake and a lovely man named Marvin that adored that cake. Wild Rice Soup reminds me of my Grandma and her cabin. Shortbread Cookies remind me of my sister Darla (who first introduced me to their buttery goodness in full force). And Cauliflower Potato Salad reminds me of my grandparents (who really didn’t like cauliflower subbing out potatoes and were quite vocal!).
For instance, this cake would tell you that it is chock full of healthy beets, cocoa, and coconut without using a single egg or chunk of butter to make it delicious. It would tell you about it’s raw sugar, it’s coconut milk, and it’s Bob’s Red Mill flour. This chocolate beet cake requested only the finest ingredients and careful care. And gosh is it dang proud of itself! Rightly so. For my vegan readers, you will appreciate the accomplishment of a delicious fudgy chocolate cake with a buttercream frosting that tastes sooo close to the real thing that you will swear you hear mooing!
Beets are messy, this is very true. But sometimes they are absolutely worth the trouble and mess. They do a fantastic job of helping this cake create a fudgy, sweet inner without a hint of an egg or milk. Plus the nutrients they sneak into this chocoalte cake is a giant bonus! 
The frosting here is made for this chocolate cake. As in, the cake and frosting combo is a must try your first time around.
So, I have this little bit of a pet peeve when someone wants to make changes to recipes and dishes. Like, when you go to a restaurant that specializes in something and then proceed to adjust the meal. Not for dietary changes. Because you think something will taste better. Or, you don’t think you’ll like a combo. For pete’s sake, they don’t get awesome by chance. I am a big believer in always trying something the way it comes or is combined the first time. No subbing or changing for me. No siree. Those chefs know their stuff I and am NOT going to be the one to question them. Please, for the sake of our friendship, don’t tell me if you are one of “them”. Eh, I’ll still like you 🙂
Coconut oil “butter”cream pairs beautifully with the chocolate cake especially especially if you top the whole thing with a bit of coconut. You’ll be swooning and talking to your food like me. Really, you and I will have conversations about the conversations we have with our food. They probably have a meeting I should be going to. But, I’m thinking of making another cake. Or bringing the cake to a meeting? Baha! A FTU (Food Talkers Unite) meeting. 
[yumprint-recipe id=’197′][yumprint-recipe id=’198′]
