Friday, November 2


i made a hallowe'en heart cake,
because i heart it so hard.
pumpkin chai, guys.
how expert does that sound
oh, yeah, i know it.....
it's GLUTEN-F*ING-FREE, too.
check it out:

i'm sayin',
on top of being rad all on it's own, it's accessible to all the delicate duders
who can't hang with the grains that made civiliation possible in the western world.
that's cool.
i'm adaptable.
in most ways, and more than most folks, i can adjust what i do to stay dope.
that's my move-
just be dope, or F* right off.
y'feel me?
it's the rules, fools
if you need cake, i got you covered.
if you need a recipe to get some cake, i got that, as well.
here you go, broski:

preheat your oven to 360℉
in your trusty stand-upright manly mixer, combine:
1 stick (8 T) softened vegan butter;
1/2 tsp salt;
2 tsp vanilla;
3 T tapioca;
1 tsp xantham;
1 cup pumpkin puree;
2 sachets of chai spice (teabags work perfect);
1/2 cup sugar;
3/4 cup brown sugar.....
mix well,
then add:
1 cup bob's 1:1 rice-based flour;
1 1/4 cup bob's ap gf flour (bean based);
2 tsp baking powder;
1 tsp baking soda;
1/4 cup chick pea flour;
2/3 cup s'milk.
whisk on high, until fluffy af-
add it into a greased cake pan (9" or more)
and bake for 35 minutes.
that's it.
you win.
y'like that orange and new black frosting though, don'tcha?
it's good-lookin', and it's vegan creamchee'-based, so it'shella good-tastin', too.
3 cups powpow sugar, 1 tsp vanilla, 1 stick butts, 2 T creamchee', 1/4 cup s'milk-
and color gels eventually.....
plus, those site-specific sprankles are no effing joke, either.
too much is the right amount, man.
that's really all you need to know.
make some cake,
eat some treats, handle your sh!t, tell the truth, and keep that P.M.A.
that's today's to do list.
have a good one,
and we'll catch you on the flip;

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