1. says:

    November 4, 2013 at 10:19 am

    I’ve just discovered vinegar pie crust, time for vinegar cake? Love, love the idea of using a candlestick as a mini cake stand, I was wondering if you had found a cupcake stand! 😀

    • says:

      November 4, 2013 at 7:04 pm

      Haha, thank you!! I seized it when I saw it at IKEA — so cute (I’m in love with ALL things mini). And yes, definitely give the vinegar cake a try!!! I first saw it in Vegan Cupcakes Take Over the World but now I’m seeing that it’s pretty common in chocolate cakes. I loved it. But now I’m curious about vinegar pie crusts! What sets them apart? Other than the fact that they use vinegar 😉

      • says:

        November 6, 2013 at 5:26 am

        You’re right, the main thing is the our crust uses vinegar, which (asking with lard) is meant to stop gluten forming and so create a flakier crust. I’ve also tried an old Sicilian pasta frolla recipe which uses white wine, I was worried about a tough dough but the crust held its shape and was wonderfully flaky too! 😀

  2. says:

    November 4, 2013 at 10:25 am

    OH man you are the goddess of making very reasonable portions of desserts!! (I’m thinking of your pumpkin muffins here.) I discovered my own go-to vegan chocolate cake by accident when I made Martha Stewart’s one bowl chocolate cake and accidentally left out the egg–best accident ever! Okay so you know those chocolate mug cakes that call for like 1/2 cup of sugar and 4 tablespoons of oil for “one serving”? I’m exaggerating, but those are seriously the biggest calorie/fat bombs ever and they’re supposed to be single servings! I love that your recipe keeps things in check (2 tsp of oil is totally reasonable!) AND has the most gorgeous presentation ever!! Also, I love that tiny cake stand. So cute. I am definitely keeping this in mind for…omg! Erik and my (okay WHAT is the proper grammar on that?) two-year anniversary was yesterday and we are celebrating on Tuesday after his big test…maybe I’ll make this cake!! :3

    • says:

      November 4, 2013 at 7:06 pm

      Hahaha, thank you so, so much Erika! Yes, I try to make just-for-two desserts whenever I can … I would try and make it my blog “thing,” except half the time I just go ahead and say eff it and make a million anyway. 😡 But it is so rewarding when they do turn out just as good as the large batches but don’t give you the guilt or the feeling of wastefulness! I hope y’all like this if you try it (and YAY for two years!! Congrats! 🙂 )

    • says:

      November 4, 2013 at 7:07 pm

      Ahhh, thank you so much for coming to my little blog to comment! I’m so flattered, especially coming from you — I adore your blog. Thank you for your delicious recipe — it’s my favorite cream cheese frosting now. I brought the pumpkin bars into the office and the frosting got tons of compliments. Bookmarked as a go-to in the future, for sure!

  3. says:

    November 4, 2013 at 4:11 pm

    Why am I just hearing about vinegar cake now!? And even better, a balsamic vinegar cake!? Off to waste time googling!
    But not before I let you know that this cake is pretty dang cute. Especially on that cake/candle/sh! stand! A whole cake is always way too much for just my husband and I to eat, so this would be perfect to whip up for a small special occasion.

    • says:

      November 4, 2013 at 7:11 pm

      Haha isn’t it amazing?! I saw the Pioneer Woman’s red wine chocolate cake the other day and realized it must be the same concept — an acid to make the baking soda react, or something like that? Whatever it is, I’m a big fan. Thank you so much for the sweet words, Ruthy 🙂 You’re always so kind! And yes! I love that this cake is a way for me to get the fun of putting together a layer cake too, except without the stress of working with large portions, or being stuck with leftovers. 🙂 Hope you two enjoy this if you end up making it

  4. says:

    November 4, 2013 at 10:16 pm

    I’ve read about using vinegar (which would react nicely with soda) in cakes and it has always put me off. Balsamic, as it’s only a splash, probably wouldn’t bother me. Funny thing is, love vinegars in dressings and chips (French fries). But can’t stand it in cooking. Well, chutneys are different.

    And you’re into mini things! My thing is everything fold away. So I don’t see it 🙂

    • says:

      November 5, 2013 at 10:34 am

      I feel you, I was nervous about it! I’d previously used apple cider vinegar in a few of Isa Chandra Moskowitz and Terry Romero’s recipes from Vegan Cupcakes Take Over the World, which I thought was nice and mild, but never balsamic, and that did have a slightly stronger taste. I’ve actually seen some cake recipes call for white vinegar, though, and that I don’t think I could ever bring myself to do!

      Haha, yes! Mini-desserts are my choice of poison 🙂 But I like your strategy too! For some things (especially yeast baking) I like to make a large batch and freeze it (so that it’s not easily accessible… haha) and bake up a few at a time. Out of sight, out of mind!

  5. says:

    November 5, 2013 at 6:59 pm

    Now that is what I call some serious photography skillz. Aaaand some serious icing skills. I tried to make a vegan chocolate cake with black beans a few months ago, the cake didnt rise! It was nice but I wasnt thrilled. Oh, and ALWAYS non vegan icing, always 🙂

    • says:

      November 6, 2013 at 11:09 pm

      Hahaha oh thank you!!! Yes, I was surprised by how well these cakes rose, especially when I was working with amounts smaller than teaspoons. And yay, glad to have a vote for non-vegan frosting 😉 Not that I ever really set out to make anything vegan … I’m just happy to declare something is when it is (because then I feel irrationally healthy.)

    • says:

      November 6, 2013 at 11:16 pm

      PS I definitely had your stunning zucchini cake in mind when I was shooting this cake — particularly what you said about finding cake shoots to be frustrating. Totally agree! I especially can’t get the crumb to look right (something’s always out of focus! I never knew an aperture could be too wide until this lens.)

  6. says:

    November 5, 2013 at 8:16 pm

    There is so much to love about this post, girl. First of all, your photos are gorgeous! More importantly, that cake looks deeeeeelicious. Fabulous idea making the cake in ramekins for that small, adorable size. It’d be so much fun to make this little cake and then cram it all into my mouth. I could pretend I was a giant! And I wouldn’t feel too bad because this is vegan and whenever I hear that word, I pretend that vegan automatically means it’s healthy. I’ll even pretend that luscious frosting is vegan too 😉

    • says:

      November 6, 2013 at 11:13 pm

      HAHA Nancy!! I am the EXACT same way. I’m like oh, VEGAN? Well then obviously it must be like. Negative calories. Logically. And I’m obsessed with all things mini, so I love any excuse to make things into mini format 😉 Thanks so much for the compliments — I thought this was kind of frustrating to photograph so I’m glad it seemed like it worked out!

  7. says:

    November 8, 2013 at 10:36 pm

    Beautiful photos! I love your improvised tiny cake stand. I did not know that I needed a mini cake recipe until just now! So, thank you! I will try this with gluten free flours and see if the chemistry still works!

    • says:

      November 9, 2013 at 10:41 pm

      Oh, I’d be so excited to hear your results! Baking chemistry fascinates me, especially when you get into the different kinds of flours. And the best part of experimenting with mini cakes is, too, that it’s so low risk — only 1/4 cup of flour at stake! Hope it turns out well for you!

  8. hetalthakkar says:

    May 9, 2014 at 6:51 pm

    i dont know y but my cake just didnt come up it just collapsed from the centre and went all gueee the recipe didnt work for me any idea ………… y?

    • tworedbowls says:

      May 10, 2014 at 1:42 pm

      Hi Hetal, I’m so sorry to hear that!! Do you mean that it didn’t rise at all while baking, or that it rose and then collapsed when it came out of the oven? If it rose and collapsed, then it may have been any of several things .. first, make sure your baking soda hasn’t expired. Second, oven temperatures can sometimes affect whether a cake rises properly. Third, I’ve found that when I take the cake out a bit too early, the center hasn’t finished baking, and that can cause it to collapse. And finally, that also happens when I’ve added too much liquid to the batter. I hope that helps!

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