Another week — and just thinking of that makes my head spin. Another week in quarantine, in isolation, in this wild time, where being at home is a blessing and taking classes online is the new normal.
I guess last week was my emotional crack. My last blog post shows it. Experiencing this time has made me very reflective and introspective. I constantly think about how I can use this time to self-improve and build a future I desire. I overthink everything. Always. Sometimes I wish I could just sit. No thoughts. Just sit. Stare at the wall. Exist.
That’s not me, though. However, though my constantly racing mind doesn’t quit, I’ve found that I am slowly becoming a less tense person.
When I’m away in Austin, I follow a very strict schedule. Eat then, wake up here, sleep now, complete this assignment soon — my schedule is very rigid. I’ve always been that way, and I never knew that being home would break that rigidness. I mean, of course, everything has changed, but I was still determined to continue my insane schedule.
I remember during my first week of classes online, I somehow managed to follow my firm schedule. However, as time has progressed, I’ve realized that though I love school and I care about my studies — sometimes sitting on the couch watching a documentary with my dad on a Tuesday night makes me the happiest. I know I probably have a report due that week, but I will get it done — eventually. I go on walks with my mom every evening. I baked this cake on a random Wednesday.
I continue to care and prioritize my academics, but I’ve also become more flexible. Life is so short. I’m trying to become less tense and more open-minded.
You’ll probably have to be open-minded, too. This cake doesn’t have eggs, milk, or butter — and that may sound scary, but I guarantee that this cake will rock your world. Sending you all so much love during this time! ❤
- 1-1/2 cup all purpose flour (or 1-1/2 + 3 tablespoons of cake flour)
- 1 cup sugar
- 1/3 unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 canola or vegetable oil
- 1 teaspoon vinegar (white or apple cider will work)
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips (optional)
- 1-1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons water (or milk)
- 2 teaspoons vanilla extract
- A pinch of salt
- Preheat the oven to 350 degrees.
- Grease and line a 8 x 8 glass baking dish.
- In a bowl, mix together flour, sugar, baking soda, and salt.
- Create a large well in the bowl of dry ingredients and pour water, oil, vinegar, and vanilla. Slowly begin to combine ingredients.
- Stir in chocolate chips.
- Place cake in the oven for 30-35 minutes. Watch the cake, as the baking time can vary — and over baking will lead to a dry cake.
- Once cake is baked combine all the frosting ingredients until a smooth base forms. You may have to add more water (one table spoons at a time) to obtain the desired consistency.
- Pour frosting over cooled cake and allow cake to sit outside for an hour or more to set.
- Recipe from here.
- Store cake outside at room temperature for 3 days or in the fridge for longer (if it will last).
I know this time is full of uncertainty, so I hope baking and sharing some sugar is making your life a little sweeter.