SNOW DAY!!

what?
it's mid november, and there's already been snow all over the F*ing place?
yup.
shoutouts to the woodsly effin' goodness for wholly being a heckhole sometimes.
ugh.
snow, freezing rain, ice, AND wind??
damn, duders, you know i haaaaaaaate the wind the most, right?
it's been blowing without abatement for fifteen hours, at least......
yuck.
when the weather is an A*-hole, and the skies are grey all day, and so much darker,
sooner than even the usual too-soon dimming of the lights, you need somethin'.
y'know?
somethin' expert.
somethin'tha'll lift a few spirits and generate a little warm feelin' well-wishin'
wild thang-a-langin' tasty freshness for all y'alls faces.
yup.
somethin' like cake.
word up.
cake is awesome all the time.
sure, special occasions are cool and all,
but have you ever just made a cake because cake is dope af?
i do it all the time.
i did it yesterday.
i even made it gluten-free, because i don't even be carin' 'bout wheat when it snows, bros.
ha!
check the teleport:

GLUTEN-FREE VANILLA CAKE!!
mmmmmm.
i love those silver sugar sprankles. like, a LOT.
and the chocolate and vanilla swirls of betterthanevercreamchee' frosting?
elite, and sweet, and light, and fluffed the F* out to eleven and back.
that's real.
frosting is simple-
1/2 cup softened vegan butter (1 stick/8 T);
3 cups powdered sugar;
1 tsp vanilla;
3 T vegan creamchee';
1/4 cup non-dairy milk.
-
add 3 T raw cacao to whatever's left after you skim the surface, and pipe some swirls,
and get that good-good poppin' off properly.
*
that cake crumb, tho.
it's molto special.
single layer anytime cakes are for sure a staple of my baking regimen.
i just like a little cake now and then.
actually, i like a lot of cake all the time, but whatever.
here's the latest in a long line of great tasting treats from the Folk Life & Liberty Fortress.
-
*
CAKEYBAKEY SNOWDAY HOORAY!
-
preheat your oven to 350℉ convection-style.
-
in your stand mixer, with the whisk attached, slap around the following:
1 cup big-crystal raw sugar;
1/2 tsp salt;
1 stick vegan butts;
2 tsp vanilla;
3 T tapioca starch.
mix well, and whip in:
1/2 cup vanilla soy yogurt.
sift in:
1 cup mama's almond-based flour;
1 tsp xantham gum;
1 cup bob's ap gf flour;
1 tsp baking soda;
2 tsp baking powder;
1/4 cup bob's 1:1 rice gf baking flour;
1 cup vanilla almond milk.
aerate all of that until it's as fluffy as it can get, about three minutes on high,
and spoon it into a 9" springform pan, lightly greased,
where it'll reside on the bottom rack of your oven, on a baking stone,
for 35-40 minutes, or until it's a solid, thoroughly-baked golden circle of sexxxiness.
mmmmmmmm.
dudes,
it's soft, but it's rich, and it's sweet, but not cloying,
and all those dumb flours do nothin' to make it anything but super-awesome.
i like that.
nobody wants a bummer cake just because they're gluten-babies, right?
right!
get yourself some cake. or bake yourself some cake.
cake is key to maxxximizing a snow day,
and btw, a snow day means ANYthing can happen, which certainly includes cake.
***********
i'm making allllll the food.
....i guess i'm secretly the hungriest?
i mea, that' not really a surprise is it?
shark-gluttony has basically alwyas been the right decision at mealtime.
i dunno, though.
maybe i'm filling a void?
the last few weeks have had me preparing my most favoritest ones for myself,
doing all my dirt all by my all-alonely.
aww.
but seriously, i'm still enjoying all of it.
i mean, i want that exxxtra-especially good eats on my plate and in my mouth,
solo or in a group, there's no excuse for weak treats.
that's a thing.
i'm freezing.
it's sub-twenty degrees fahrenheit, and that's bullsh!t,
but i've got lentil soup simmering,
and hot tea steeping,
and cake, naturally, to turn the temps up to bearable levels.
it's all okay, even on a wild, windy wednesday.
also,
it's all really happening, like it or not,
so we may as well make sure to do the best we can with what we've got,
which just so happens to be a lot;
never quiet, never soft.....