So you might be thinking: “Vegenaise? In a cake?!” But trust me, this cake will seriously knock your socks off!!! Adding the vegenaise makes the cake so moist and fluffy, it’s pretty much unbelievable.
I typically don’t do much baking, but it was my best friend’s birthday this weekend, and her favorite dessert in the world is vegan cupcakes. The reason I try to stay away from baking is because I have no self control when there are baked goods close by. These cupcakes are already gone if thats any indication, and my friend only ate one (where are the rest you might ask? Probably hanging out on my ass somewhere).
So, Even though I’ve had quite a few baking mishaps, I decided to try to make her cupcakes from scratch. This could have proven disastrous, but I was extremely happy with the results. In fact, this is the best chocolate cake I have ever had! It’s so moist and fluffy; truly hard to believe that it’s vegan. With the ricemellow cream ‘cheese’ frosting, this cake tastes exactly like a hostess cupcake. It’s somewhat difficult to find the vegan marshmallow cream that I used. Lucky for me, Portland has a vegan grocery store. Here’s a link to where you can buy it online though :-).
So, I’m not sure when exactly this new reduced fat Vegenaise came out, but I am so excited about it! Never in a million years did I ever think I would blog about mayonnaise (so not sexy), but it tastes AMAZING and has half the calories of the original Vegenaise. It’s seriously so good I could eat it by the spoonful (ok not really, but still). Even if you aren’t vegan, you should still be using this stuff because it tastes way better than mayo, is only 45 calories per serving and is made with flaxseed and olive oil. Skinny bitches everywhere can rejoice!!!
p.s. I realize that this might be the lamest post ever, but I’m pretty excited about it.
p.p.s. This is my last post before my trip to Thailand (in fact, I’m already there by now), but I will have posts on queue. :-)