This weekend I got another road trip under my belt. I feel like either I or we are always on the road. That’s probably why we still have boxes in our living room and we’ve been living there for over a year and a half now. Oops.
Sorry, I’m not sorry. I’m busy.
This weekend we got our marriage license! Isn’t that so exciting?!
People keep telling me we’re officially married now. Humm…
I’ve worked awfully hard on this little shindig of a wedding to be told I’m already married.
Honestly, though, it still has to be signed by an officiate and returned back to the courthouse to be verified. THEN we’re considered married. So, until I stand up in front of a chapel, jam-packed with our family, friends, and a bunch of people who are friends with our parents but I’m not sure I’ve ever met before, and say “I do,” I technically just have a piece of paper with our names printed on it.
And we don’t even have to sign it. Can you believe that? It’s so strange! I always assumed there would be a line for us to sign on our license…officially consenting…but I guess not.
One more thing. If we forget to return it to the courthouse within 60 days, we get fined! Let’s say hypothetically I decided to take my designer shoes and high-tail it outa there…I’d have to hand money over to the state to say “sorry, I decided we didn’t wanna do it…take me for all I’m worth, please.” So crazy. Guess I’m not going to run!
Well, not that I could run in those shoes anyways.
[Please, don’t even point out my cuticles in this picture. I’m well aware. Just look at the cake!]
Ready for a snack? All this wedding talk makes me hungry for all the things I’m trying not to eat (unsuccessfully, by the way) so I can squeeze into that fluffy white thing in a few weeks. But this cake is totally okay to snack on!
It’s actually vegan! And it stays super moist and chocolaty, not spongy like most low-fat cake is, and super satisfying. Just ask my fiancé, who ate 2 pieces back-to-back the second the camera was lowered. Plus, a peanut butter drizzle just makes everything better, am I right? Yeah, thought so.
- 1 ½ cups flour (I used a mix of unbleached all purpose and whole wheat)
- ½ cup sugar (I used Truvia Baking Blend)
- 1/3 cup unsweetened cocoa powder
- 1 Tbs. cooled brewed coffee or 2 tsp. instant coffee granules
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup water
- ¼ cup coconut oil, melted
- 1 Tbs. creamy peanut butter (melted), plus 3 Tbs. extra for drizzle
- Preheat your oven to 350 degrees F. Line an 8x8” baking pan with parchment, leaving some overhanging so you can easily remove the cake when it’s done, and spray with nonstick spray.
- In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. If you’re using granulated instant coffee, stir it into the dry ingredients. Whisk the ingredients together until well combined. Then, add the water, melted coconut oil and melted peanut butter (if using liquid coffee, then add it now). Whisk the ingredients together until the batter is smooth and completely incorporated.
- Pour the batter into your baking pan, using a silicone spatula to spread the batter out in an even layer. Bake the cake for 20-25 minutes, until it springs back when lightly touched and a test stick comes out clean (keep an eye on the cake because it is very thin and can burn quickly).
- Let the cake cool on a wire rack before drizzling with peanut butter. Drizzle before serving. For an easy drizzle, warm up 3 Tbs of creamy peanut butter in the microwave until slightly liquid, but not hot; transfer to a zip-top bag, snip the corner and drizzle, like from a piping bag. Cut cake into 9 large snack-size portions and serve. Enjoy!