Sushi and bugs

Yesterday evening we had a small party to celebrate my birthday that was a few days back. We had a few friends over and prepared some food.

I love planning food for parties, and even though it’s usually a bit stressful to prepare everything in time, I pretty much love the preparation part too. For parties you get to plan food that you would not make for a normal day, food that maybe takes a bit more time or looks more interesting. And most of all, you get to bake! I love baking and trying out new recipes and ideas for baking, but I don’t want to be the one eating all of it, so parties are great for this.

birthday party

Yesterday we planned for light finger-foods;

  • Vegan sushi in a few different variations, filled with marinated tofu, cucumber, avocado and mango
  • “Ladybug”-crackers based on an idea R found on the mighty world wide web (with cream cheese and parsley, the ladybugs made out of cherry tomatoes, black olives and chives)
  • Carrot, cucumber and celery sticks with a vegan sour cream dip

Ladybug crackers

And of course there was cake! This time I made a chocolate cake based on my favorite brownie recipe, with a filling of vegan white chocolate mousse.

vegan chocolate cake


Chocolate cake

Last week I made my favourite chocolate cake for the first time in years. I had forgotten that I had the recipe until we ordered a great chocolate cake from a vegan restaurant in Davao, which reminded me a lot of this one. We’ve eaten this cake for days now and we’re still far from tired of it.

The cake we ordered while in Davao.

This is the recipe I use:

50 grams of melted dairy-free margarine
about 1 dl of soy cream
2 dl sugar
3 tbsp pure cacao powder
1 tsp salt
1½ dl flour
1 tsp vanilla sugar

Gently stir together all the ingredients. Pour the batter into a baking dish. Bake in the middle of the oven at 200 degrees celsius for about 20 minutes.

This recipe makes a quite thin cake, so I doubled the ingredients and kept the cake in the oven a bit longer (actually almost double the time) for a thicker cake. When it is finished it should still be soft and a bit sticky in the middle, but not runny.

The cake tastes best when it is chilled, so put it in the fridge for a while before you serve it.