My son, who used to think a bulb of garlic made a suitable snack, is now enthusiastic about sweets. Lake could open his mouth and point out to you his sweet tooth, except it’s hard to choose just one.

“They’re all a sweet teeth,” he proclaims.

The sweetest thing though, is not the cakes, of course. It’s the moments the cakes support. The memories the moments make. A visit with a neighbor. Lingering over dinner, the anticipation of dessert. Coffee with a friend. Sweetness appears in many forms.

Recently during an impromptu Friday night out at the neighborhood open-air fruit and vegetable stand, Lake surprised me by doing the shopping. In rapid success he procured two bags of whole carrots, two bags of baby carrots, a handsome bunch of celery, a fractalicious head of Romanesco broccoli, a tender fluffy head of lettuce, a gigantic ginger tuber, and three Bosc pears which he took care not to bruise. My heart swelled with joy and pride to see this confident, capable, well-adjusted kid leading the shop for veggies. I ask the young woman who is helping us check out to please add to our bill the two avacodos and a dozen eggs from the guy standing behind us in line.

I don’t want to rush this sweet experience with my son.

The after-work guy stops dancing from foot to foot, looks minorly surprised, then relieved as he peels off clutching his avacados and eggs in either hand, badge trailing behind him. Lake continued loading the items onto the counter one by one, oblivious to the cold, talking in between with the cute checker who was also wearing a huge puffy coat.

In this moment, my thirst for high adventure is sated by a Friday evening walk to Rising Sun with my children, where my son has a chance to do some shopping and flirt with the checker. What could be sweeter?

Maybe just afterwards coming home to a warm kitchen and a cake in the oven.

…

Try my recipes and let me know what you think!

Six-Minute Mocha Cake
375 ~35 min

1 1/2 c GF flour
1 t baking soda
1/3 c cocoa powder
1/2 t salt
1 c sugar

1/2 c vegetable oil
1 c cold coffee
2 t vanilla
2 T apple cider vinegar

Almond Vanilla Donut Cake

350 ~1 hour

2 c almond flour
2 c GF flour
1-1/2 c sugar
2 T baking powder
1 t salt

2 c soymilk
1 T apple cider vinegar
1 T vanilla

Vegan Vanilla Icing
cream together
2 T sofened vegan buttery spread
3 C powdered sugar
2-3 T almond/soy milk
1 t vanilla
sprinkles!

Double Chocolate Cupcakes
350 ~20 minutes

1 1/2 c GF flour
1/2 c cocoa powder
1 c sugar
1 t baking soda
1/2 t salt

1/3 c coconut oil melted
2/3 c soymilk
1 t vanilla
1 t apple cider vinegar
3 T vanilla coconut milk yogurt

Chocolate Frosting
cream together
1/2 c vegan buttery spread
3 c powdered sugar
1/2 c cocoa powder
2 1/2 T soy milk