I don’t watch a lot of TV. It becomes impossible to actually follow a story line when you have a toddler repeatedly asking to watch Charlie Brown Thanksgiving, but my BFF is the culinary producer for a new cooking show Mad Hungry with Lucinda Scala Quinn so I make an effort to catch her program when I can.
Luckily, I happened to turn it on one afternoon just as she was getting to the dessert segment which she called Busy-Day Chocolate Cake. Quick as a flash, I peeled back a banana and held it out for the little one. That should at least get me through the ingredients, I thought.
The cake turned out to be just what I had been looking for, unbelievably easy—you don’t even use a mixing bowl, everything gets mixed in the baking pan! And, most importantly, dairy-free.
For The Professor’s birthday I topped the cake with a Vegan Chocolate Frosting that I love from Vegan Cupcakes Take Over the World. But I made the cake again topped simply with a dusting of powdered sugar, and I almost liked that better, it seemed less of an indulgence and more of a snakie cake, simple and sweet.