For the past few days I have enjoyed having my mother in town, and every time she leaves it’s never easy. Even though we go through this almost monthly. My sister and I get into a funk every time she leaves us. You could say we are mama’s girls, but I am proud of it.
So pair a mom leaving and gray, rainy days, and what do you get, two very depressed sisters, okay maybe not entirely, but it’s not too far off. 😉 With lower miles I feel less and less like myself. I finally realized how much of my time was given to running. It’s great I have a few extra minutes now in my day, but I feel I just stress over those extra minutes. Running helps with everything in my life.
I have less thoughts and ideas, and sometimes struggle with words to fill this page. Most days there’s nothing there. I guess running brought more creative juices then I thought. It has left more time for creating recipes though, and I have many to put on the blog. For R’s birthday parties, I was busy making chocolate cakes and vanilla cupcakes for all those who are vanilla fans (I am a huge chocolate lover), and they were all vegan. My sister especially loved the Vegan Vanilla Cupcakes.
She wasn’t the only one either. They were a hit among everyone, and went before the chocolate cake did. Everyone was asking for the recipe. My husband is debating on whether he wants his birthday cake to be vanilla now. Honestly, I have never made a homemade vanilla cake or cupcake, because I am a chocolate fan, but these cupcakes are so delicious. They are moist, but yet fluffy.
I am picky about my cake, almost snobby about it, so I wouldn’t share this cake recipe if I didn’t think it was good. My sister was delighted I made them two weekends in a row for R’s two birthday party’s. I think the secret ingredient is Apple Cider Vinegar. I read that it’s great in vanilla cake instead of lemon juice, but you can’t use the same ratio. I took the plunge and tried it, and it turns out apple cider vinegar is what makes the cake. It’s a simple cake with very few ingredients. Easier then I would have thought.
All you’ll need is:
- whole wheat white flour or all purpose flour
- sugar, raw organic
- baking soda
- salt
- water
- oil
- vanilla extract
- apple cider vinegar
I chose a “cream cheese” frosting, but honestly they are great without frosting. But let’s be honest, there’s nothing healthy about cake. Sometimes  we just all need a piece of cake or a cupcake. And all you need is one bowl to make these, so less clean up.
- 3 c whole wheat white flour or all purpose flour, organic
- 1¼ c organic raw sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 c cold water
- 1 c oil
- 1¼ Tbs vanilla extract
- 2 Tbs apple cider vinegar
- Frosting
- ½ package vegan cream cheese
- ¼ c vegan butter
- ½ tsp vanilla extract
- 2 c powdered sugar
- Preheat oven to 350 degrees.
- In a large mixing bowl combine all dry ingredients. Sift with a fork.
- Add the cold water, oil, vanilla extract and apple cider vinegar. Stir or beat until well combined.
- Pour mixture into lined cupcake pan, or can divide mixture into to greased cake pans.
- Bake for minutes 20-23 minutes, or until done.
- Frost when cooled.
For now I am grateful for running in the golden hour with the cross country girls for the last week of the season. I was always a morning runner, but I have grown to love the early evening hours, and appreciate the few miles I get to run every day. It’s been a fun season and I am sad to see it come to an end.
Until Next Time Be Whole and Be Fit
What’s your favorite season to run in? Chocolate or vanilla?
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[…] we were dating. He has requested this for his birthday cake year after year, with the occasional Vegan Vanilla Cake, straying from his traditional Vegan Carrot Cake, our anniversary cake and my favorite […]