Some people are cursed with their birthday being on Christmas day. My father is one of them. Every year, rather than looking forward to his birthday, it's overshadowed by him trying to get presents for other people. On his birthday, we all say "Happy Birthday, Dad!", but my grandmother(my mom's mom) is really the only person who gets him a birthday-specific present. I think it's also kind of a depressing day for my dad, which always makes me sad. Everyone should have a special day!
A couple of weeks ago, it occurred to me that I should make a birthday cake for my dad as a surprise. I sent around an email to my family explaining that after dinner I would bring out the cake and we would all sing happy birthday. I expected my dad to be incredibly surprised considering this would probably be his third birthday cake in his entire life.
My dad didn't act surprised, though. He chimed in, singing "Happy Birthday" to himself and non-nonchalantly blew out the candles. I have to admit, I was let down a little by his reaction. I really wanted it to make his day, but felt as though my act meant nothing.
Yesterday, the day after Christmas, my dad called me. He explained that he was in shock when I brought out the cake, and sang along because he wasn't sure what to do. He told me it was the nicest thing anyone had ever done for him and thanked me for loving him so much. I could hear him getting teary-eyed over the phone, and I couldn't help but cry a little, too.
Happy Birthday, Daddy! And happy birthday to everyone else with a Christmas birthday, too.
Chocolate Birthday Cake with Vanilla Icing
makes one 6" double layered cake
1/2 cup sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1/2 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1 tbsp apple cider vinegar + unsweetened almond milk to equal 1 cup, allow to sit for 5 minutes
3/4 cup vegan granulated sugar
1/3 cup sunflower oil
1 1/2 tsp vanilla extract
Preheat oven to 350. Line two 6" cake pans with a circle of parchment paper and lightly grease.
Combine all of the dry ingredients in a medium sized bowl and whisk together until the mixture is uniform in color.
In a large bowl, combine all of the wet ingredients. Using a hand mixer, beat the ingredients together until completely combined. Slowly add in the dry ingredients, and mix thoroughly until a thick, smooth batter is reached.
Equally spoon batter into the cake pans. Bake in preheated oven for 35 minutes.
Remove from oven and as soon as they have cooled off a bit, carefully transfer to a wire rack, remove parchment from the bottoms, and allow to cool completely.
1/2 cup Earth Balance, cold
1 1/2 tsp vanilla extract
pinch of sea salt
1 tbsp almond milk
2 1/2-3 cups powdered sugar
In a large bowl, cream together Earth Balance, vanilla extract, and almond milk. Add in the powdered sugar, a 1/2 cup at a time, until a very thick frosting is made. Be sure to scrape down the sides of the bowl if necessary.
Frost the cake:
Level the top of one of the cakes with a sharp knife so that the other cake cleanly sits on top. Ice the top of the leveled cake, sit the other cake on top, and cover cake with one layer of frosting. Place in freezer for about 20 minutes, so that the icing freezes. Remove from freezer, and finish frosting the cake, adding piping if desired. Enjoy!