We had another birthday here last week, which means Eli is eleven. (What.) He once again requested ninjabread men for his school birthday treat. So this was the sixth and final year of me spending the night before his birthday hunched over the dining table frosting three dozen of those little buggers darlings.
It also means that I’ve been blogging (if you can call it that) and writing on the Internet (sporadically) for ten years. The second post I ever wrote was about Eli’s first birthday party. That is crazytown. I miss those early blogging days.
The birthday boy requested yellow cake with chocolate frosting, which his sister kindly baked for him. Her new go-to yellow cake recipe is this one from Catherine Newman–gently adapted to be dairy free. Katherine frosted it with our favorite chocolate frosting recipe. This is a very easy, sturdy cake that doesn’t crumble or tear when you frost it. *cough*extra moist cake mix*cough* My dad liked it so much, he requested it for his birthday this weekend.
Happy Birthday, Eli.
- 2 cups sugar
- 4 eggs
- 1 cup plain almond milk plus 1 teaspoon vinegar
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 2 1/2 cups white flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt or 1/2 teaspoon salt
- Heat the oven to 350 and grease and flour a 9 by 13-inch pan.
- Beat the sugar and eggs with an electric mixer until they are thick and creamy, about one minute.
- Add the liquid ingredients and beat for a few seconds.
- In a separate bowl, whisk together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Pour the batter in to the pan and bake until a toothpick inserted in the center comes out clean, about 40-45 minutes.
- Let cool before frosting.
- Frost with this frosting recipe: http://www.godairyfree.org/recipes/chocolate-carrot-cake