Silver Linings

A natural disaster certainly has a way of blasting into your life and lending a new perspective. When you think about it, every hardship, every event in life really comes down to that one word, “perspective” and how you perceive and approach your situation. Sure ,you can look at it as this hurricane as a terrible, no-good, very bad thing, but on the flip side there is always a silver lining to every situation. The silver lining here, as I perceive it , has been the demonstration of a deep sense of community and friendship and human kindness this past week in Savannah. And chocolate cake, which I will get to soon.

We somehow made it through completely unscathed while the rest of our neighborhood  and other parts of our city looked like a literal war zone as soon as we stepped out of our home, pictured below. We met new neighbors, shared food and drink, witnessed neighbors sharing generators and electricity and hot water and collecting food and other essential items for those in need.

Damage 1

 

hurricane 2

 

 

We all  unexpectedly were handed a few days out of the office due to the mandatory evacuations last week. (Note: we did not evacuate for reasons I will not get into here.) Anyway, after the Hurricane left us, I again had a LONG time out of the office. As of today Friday October 14th, I still have been unable to go back to work due to issues related to water damage. I am trying to be grateful for this time and not worry about my clients too much, but in truth I am a working kind of girl and enjoy being productive .

The silver lining in the time off prior to the storm was time to bake my husband a homemade cake for his 35th birthday while we still had power! I cannot remember the last time I baked a cake. This was my first attempt at baking a cake with almond flour and there results were stellar! I had not planned on writing about it, so I did not take “professional” photos. However I feel this recipe is just too delicious not to share. So please enjoy this cake and the candid photo of Larsen about to devour his first slice. We ate on it all week and it was a subtle reminder to us that WE ARE OKAY!

Birthday Boy

Birthday Boy

 

Hold your loved ones tight and remember,

“Fear keeps us focused on the past or worried about the future. If we an acknowledge our fear, we can realize that right now we are okay. Right now, today, we are still alive and our bodies are working marvelously. Our eyes can still see the beautiful sky. Our ears can still hear the voices of our loved ones”

In love and light,

Lydia

 

Chocolate Cake

Ingredients

  • 4 cups almond flour
  • 2 cups maple syrup
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 2 cups chocolate chips (Frosting)
  • 1/2 cup coconut oil, melted
  • 4 large eggs
  • 1/2 cup powdered sugar (Frosting)
  • 1/4 cup vegan buttery spread, softened (Frosting)
  • almond milk to taste (Frosting)

Note

This cake is gluten and dairy-free. You can easily make it vegan by replacing the eggs with flax eggs. Also, you should be able to replace the maple syrup with honey if that is all you have on hand.

Directions

Step 1
Preheat oven to 350 degrees. Combine the dry ingredients, almond flour, salt and baking soda in a large bowl.
Step 2
Combine maple syrup and coconut oil in a bowl and pour into large bowl of dry ingredients. Whisk mixture until fully combined and whisk in eggs one at a time.
Step 3
Prepare 2 cake pans with parchment paper and oil. Dust in a tiny bit of flour and scoop half of cake mixture into each pan. (it will be thick). Bake at 350 degrees for 35 minutes until the center does not wobble when you shake the pan. You may have to cook longer depending on your oven, humidity levels.
Frosting
Step 4
Melt chocolate chips in a double boiler and let cool to room temperature.
Step 5
Beat together melted chocolate and vegan butter stick with an electric mixer until fluffy and slowly add in powdered sugar. Add in a few drops of almond milk to achieve your desired consistency, wet or drier.
Step 6
Let cakes cool and turn one layer over onto a cake pan. Ice the top of it about 1/4 inch thick. turn the second layer onto of it and ice the top of the second layer thickly, This cake is meant to be iced without doing the sides to reduce the amount of icing. But if you have some leftover you could ice the sides and decorate it however you like.