This Layers of Love Cake is about so much more than the layers in the cake. Although, speaking strictly from a dessert point of view, the layers make it pretty special and especially delicious!
Actually, I made this cake a few days ago when I desperately needed to wrap myself up in creating something new in the kitchen to take my mind off the rest of the world. I craved something to focus on, for a distraction.
Therapy baking is my coping skill
Everybody knows that to celebrate a big event (or a small accomplishment), a special dessert is a great way to do it! So we have birthday cake or anniversary, retirement, fill-in-the-blank milestone cakes. There’s also cookie treats for good grades, or job promotions, and all sorts of other happy reasons.
But I’ve found, for me, dessert-making can take a bad thing and make it a little bit better. I’m sure there’s all kinds of examples why food shouldn’t be associated with making ourselves feel better. We should go for a walk or treat ourselves to something special like a manicure, massage or whatever. And those are great ideas and a very sound philosophy to live by.
However, I still always gravitate to the kitchen whenever I am in need of a diversion or some cheering up. Because we all need to refocus at times and this works for me.
Layers of Love Cake for the infinite layers of love for family.
Now I’m going to try to tell you why I made this dessert the other night if I can get through it without sobbing over my keyboard. (Because we know that means I will have to head back into the kitchen again for another distracted baking session!)
My youngest son is leaving home.
And, I have been through it three times before when my two daughters and other son left home for college and career moves. I shed a ton of tears each time they left. Yet I knew it would be okay because if they needed to, they could always come home.
But my “baby” is joining the military.
And that’s it. I can’t even say anymore than that without falling to pieces.
Lots of baking in my future
So, my son ships off into his future in a couple days, therefore my future is easy to predict. I will be spending ungodly amounts of time in the kitchen.
Distraction, distraction, distraction.
(Along with much time spent asking my Echo Dot, “Alexa” to play my playlists.) “Alexa, NOT Chicago Pandora Radio, Sheryl Crow Radio Station! Chicago doesn’t even sound remotely like Sheryl Crow!”
….”Alexa, I’m sorry for yelling at you.” (sad 🙁 )
The good news is, I will be adding many new creations to this site for your consideration. I hope to be as successful as the imaginative protagonist Jenna was, with her homemade pies, in the film, The Waitress. Her delicious and creatively named pies were the lemonade to her lemon of a marriage. (That film is a Broadway play now, too! Note to self: buy tickets!)
So, Crazy Named Desserts, anyone?
When I come back to the website with recipes named Tearful Tirimisu or Crying a River Rainbow Cakes, you’ll understand, right? (I think I have a recipe called Depression Cake but that was from the Great Depression era. But that could still work here too!) 😉
Anyway, gotta get it together, put on a brave face and tighten up my apron strings! When my amazing son is allowed to receive postal packages after boot camp, he is going to be finding a lot of dessert creations with his name on them.
That’s my modus operendi.
And when my “Zook” shares his many cookie care packages with the other new recruits I’ll be happy knowing The Hamptons Vegan’s Desserts may bring a smile for others as well. Finding a purpose definitely helps. 🙂
Can’t wait to send some of these:
Layers of Love Cake
Ingredients
chocolate cake layer
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup cold water or coffee
- 2 teaspoons vanilla
- 2 tablespoons vinegar
chocolate pudding layer
- 1 1/2 cup non dairy chocolate chips
- 12 ounces extra firm silken tofu like mori nu brand drained
- 3 tablespoons soymilk or 1/4 cup coffee
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
whipped cream layer
- 1 1/2 cups non dairy whipped topping like so delicious cocowhip
Instructions
- For Cake Layer: Grease an 8 inch cake pan, dust with a little flour or cocoa and set aside. Pre heat oven to 375 degress Farenheit. 1.) Combine flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. 2.) Combine vegetable oil, water (or coffee) and vanilla. 3.) Add liquid to dry mix. Mix batter until smooth. 4.) Add vinegar, stir to combine and pour immediately into prepared pan then put into preheated oven. 5.) Bake for about 25 minute or until cake tested with toothpick comes out clean. 6.) Cool on wire rack. For Pudding Layer: 1.) Melt chocolate chips in microwave, stirring every 15-30 seconds until just melted. Stir to finish melting the chocolate. ( Or place chocolate chips in metal bowl over a pan of low simmering hot water to melt.) 2.) In high speed blender, combine tofu, soymilk, (or coffee), maple syrup, vanilla and melted chocolate. Blend for 1-2 minutes until mixture is smooth and incorporated, scraping down sides to blend well. 3.) Spread evenly atop cooled cake and chill a bit then top with an even layer of whipped topping before serving. *Sprinkle with chocolate chips, or raspberries, or shaved chocolate or all of those! 🙂
Notes
super easy vegan chocolate pie