For about a month, Mark was down for the count, terribly sick with mono. He decided to really test the "in sickness and health" vow right off the bat. I have never seen a human being more miserable than my husband during that time. Imagine a man who is used to juggling a dozen tasks at a time all the time, suddenly finds himself completely incapacitated and unable to conjure the will to even stay awake. I think the house started to feel like a prison for him. A farmer, in that sense, is like a wild animal. Keeping them caged for too long starts to frustrate them, dull their natural instincts and tame their vigor.
But somehow, we made it to the other side. And I find myself (at the risk of sounding disgustingly sappy) falling more and more in love with my husband daily. I daresay, by the moment.
Vegan Chocolate Cake ("Chocolate Happy Cake")
Makes 1 - 8" or 9" round or square cake
2 cups (212 g) unbleached pastry or all purpose flour
1/4 cup (21 g) cocoa powder
1/2 tsp salt
1 tsp baking soda
1 cup (198 g) sugar
1/3 vegetable oil
1 tbsp white vinegar
1 cup hot water or hot, strong coffee
Preheat a conventional oven to 350 F. Line a round or square 8" or 9" cake pan with parchment paper and grease it.
Sift together the flour, cocoa powder, salt and baking soda. Whisk in the sugar.
Pour the oil, vinegar and hot water or coffee into the dry ingredients and whisk vigorously for about 30 seconds to combine everything into a smooth batter.
Pour the batter into the prepared cake pan, place on the center rack of your oven and bake until a cake tester inserted into the center of the cake comes out clean. Start checking around the 20-25 minute mark. If making cupcakes instead, check around the 18 minute mark.
Let the cake cool in the pan for about half an hour before removing from the pan. This recipe will make about a dozen small cupcakes and can be doubled to make a layer cake.