I am a terrible blogger. My last post was way back in August!? Not cool, Ashleen. Not cool.
My apologies for the lack of consistency over the last few months. What can I say… life happens.
Anyways, let’s not dwell on my slacker ways and get right to the recipe.
After my last post on Homemade Speculoos Spread, I needed to find a use for all the leftover Speculoos (we are talking numerous jars from the various kitchen experiments.) I had already coerced many of my colleagues at work into helping me finish one jar, and in order to prevent myself from just eating the rest with a spoon, I decided to make a frosting to go along with some carrot cupcakes.
I’ve developed quite the love for avocados, a love which has grown during this vegan challenge I’m currently on. If I’m the only person in the history of veganism to gain weight on a plant-based diet, I’m blaming avocados (and maybe chocolate cake.)
Rich, decadent, chocolatey, moist… is how I would describe this one. Even though I’m pretty proud of this cake, it wasn’t too difficult to get right. Every single trial in developing this recipe tasted pretty good to me.
Remember my post on Red Velvet Cake and how I said I was experimenting to make my natural red velvet cake taste less like beets? Well, I’ve done it… I guess you could say I had a bakethrough.
