Well, it obviously isn’t a birthday party without cake. To continue the party for Marie-Jolie’s birthday in collaboration with Permission to Unwind, I thought I’d share two of my favorite cake recipes.

First off, head on over to The Kitchn to check out their Harvest Cake with Goat Cheese Frosting. This cake is reminiscent of a hearty carrot cake, but with less of the sugar. And oh, it’s so so delicious.

Or if you’re a vegan like Marie, try out my favorite recipe for Chocolate Cupcakes with Fluffy Peanut Butter Frosting. They’re my birthday specialty, and I have brought these with me to more than a few birthday parties (along with a bottle of champagne) to rave reviews.

Vegan Chocolate Cupcakes

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Preheat oven to 350°F and line a muffin pan with paper or foil liners.

Whisk together the soy milk and vinegar in a large bowl, set aside for a few minutes to curdle. Add the sugar, oil, and extracts to the soy milk mixture and beat together until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat until no large lumps remain.

Pour into liners, filling 3/4 of the way. Bake 18-20 minutes, until a toothpick inserted in the center of the cake comes out clean. Transfer to a rack to cool completely.

Fluffy Peanut Butter Frosting

  • 1 1/2 cups creamy peanut butter
  • 2 cups confectioner’s sugar
  • several tablespoons soy milk

Soften the peanut butter in the microwave for 30 seconds. Beat the peanut butter using an electric mixer, adding the confectioner’s sugar in 3 parts. When the frosting gets thick, add around 1 tablespoon of soy milk. Use enough milk to reach your desired consistency.

Being trapped indoors for the snowstorm (and oh, it’s coming down already!), I think I’ll be making some of these cupcakes tonight. Paired with a glass of sparkling wine, a toast to Marie-Jolie on a lovely birthday blog party!

ps, Don’t forget to leave a comment on any of today’s posts to be entered in the Secret Stash Giveaway. I’ll be closing the comments at 12pm EST tomorrow, giving everyone a full 24 hours from my first PTU Blog Party post to leave a note. Good luck, friends! 🙂