The last post of the month long vegan food feast is finally here! What a blur it has been and did it ever go by quickly. I was hesitant to initially sign up for it, 20 new recipes in 30 days seemed a little daunting for me since I am currently in school full time and work 30-35 a week but I filled in the sign up form and sent it away (almost) with immediate regret. What have I done? Have I gone crazy?

In a panic I started clicking away about the VeganMoFo 2013 blog roll and remembered how disappointed I was not signing up for last year’s event since I lacked the confident to try something so challenging. With this in mind, the panic (somewhat) settled I got to work pouring over vegan and non-vegan cookbooks alike to be inspired get some recipe ideas and flavour profiles I wanted to highlight with the season change. On my little whiteboard calendar I scheduled out the recipes and testing days, trying to be realistic about the time I would have to get everything done. I brought meals and treats into work asking my carnivore co-workers and friends to taste test almost everything I made, they happily obliged. The Pureed Broccoli and Cheezy Soup, Vegan Beer and Chocolate Chilli and this recipe were amongst their favourites.

I was once told that people in their kitchens are just looking for that perfect chocolate cake recipe. Molly Wizenberg states in the final chapter of her book A Homemade Life that a chocolate cake recipe is important in any cook’s repertoire (other things being important too) but a good chocolate cake was essential. With this spirit in mind, I wanted to create my perfect vegan chocolate cake for my repertoire (and hopefully yours too).

To me, chocolate cake needs to be rich, decadent and chocolate-ly. I have never heard some complimenting a chocolate cake that was airy and light. I like it when you can satisfy your chocolate craving with just a sliver of cake. Or a giant piece? I am not the boss of you.

When I first made this cake the taste was great but the cake looked rather plain and I wanted to end my first ever VeganMoFo with a bang. I called in a professional who was willing to be paid in cake and vegan Pumpkin Spice Lattes, my beautiful and talented friend Holly. She is so wonderfully creative, makes amazing tassel garlands and wants everything in the world to be sparkling and beautiful. She herself sparkles every day. I knew when she brought over a vintage box and bags of styling props, fresh flowers and a gorgeous white stand from Le Dolci bakery that I had put my precious cake into good hands.

I decorated the cake while she crafted a custom made little sign celebrating the end of Vegan MoFo 2014 and set up the shoot. My regular shoots are never quite as glamorous as this one but it has inspired me to get a little more creative and a lot more sparkle friendly.

I wouldn’t have thought of gold, peach and green accents (I am more of a black and white girl) but everything turned out beautifully. Now for the bang! 

In her styling bag she brought a few sparklers but couldn’t remember if they were specifically meant for the outdoors or were acceptable for inside. We took the gamble and were blown away with the results however our squeals of delight were quickly drowned out by the pounding sound of the smoke detector. Oooops. Ringing eardrums and one pissed off cat later we were finally ready to cut the cake.

Swoooooon! I am in love with that word lately because it is perfectly describing how I am feeling about this dessert. The rich chocolate mixed with creamy coconut milk to make the most perfect decadent ganache, the double layer of dark chocolate cake and with the nutty toasted slivered almond edge, who wouldn’t swoon?

This cake is a little more expensive to make than my other recipes so you may want to save it for special occasions however not any more expensive than attempting to get a great tasting vegan chocolate cake custom made from a bakery. Homemade is always the way to go and you get to shamelessly lick the spatula if you are so inclined. I don’t think I have ever met anyone, young or old that would refuse a spatula coated in chocolate batter.

I loved doing VeganMoFo since it taught me a lot about myself: mistakes I have made with my organizational skills, how to work under pressure and of course where I want to be in the next few years, in life and with this site. For now, I am happy to take a little break from the kitchen (it needs a deep clean!) and enjoy my accomplishment. Until next year VeganMoFo….

Special thanks to Holly Bowman of Champagne Hearts: Parties-In-A-Box creator, stylist,  sequin enthusiast and chocolate lover. This shoot was everything I wanted it to be because of your artful eye and hard work making sure every sequin is in the right place. Thank you so much for everything you did for me from making me a custom tassel garland to getting the hair out of my face when I was elbow deep in chocolate. I am a lucky gal to have such a wonderful and inspiring friend. 

Thank you to Le Dolci in Toronto for allowing me to use your perfect white cake stand for the shoot and Sweet Woodruff for the gorgeous peach and white flowers that I have been enjoying well beyond the shoot day. Follow Le Dolci on Twitter, Facebook and Instagram.

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