I hope you all had a wonderful Easter holiday. I spent mine with my partner and his family, eating way too much food and trying not to eat all the chocolate too. His brother and sister-in-law hosted us all on Good Friday, and on Easter Sunday his parents did. Both his mother and sister-in-law put on an amazing spread of food that we all ate too much of, and that was before we even thought about dessert.
I bought along a couple of baked goods for the occasion, baking most of it vegan so everyone could eat some. I made a batch of hot cross buns to bring because they’re lots of fun to make, but also because it’s next to impossible to find any here that don’t contain palm oil, especially not vegan ones. And then there was this Easter-themed cake.
Making chocolate cake vegan is so easy. There’s so many recipes that are already incidentally vegan or an easy substitute away from it. This time I decided to spice things up a little with a Mexican chocolate cake.