Instead of a weekly tart post, this week I made some vegan goodies for an office Christmas party.

I made a chocolate sheet cake. It had to be gluten free as well and the flour mix I got was a bit shit, so the cake ended up being a little on the crumbly side and pretty flat. But it was delicious.

I used a recipe for what is called a depression cake. My mom used to have a recipe book with a cake like this in it that she had gotten as an exchange student in the 70s and I used to make it as a teen when our family was pretty poor.

The icing is just cocoa powder, coffee, oat cream, powdered sugar, vanilla and vegan margarine. I always wing the indgredients for an icing, because I’ve made them so much in my life that I don’t need a recipe for them anymore.

I packed it in boxes in bite size pieces, my co-workers loved it despite the crumblyness.

I was also in charge of the gingerbread dough and royal icing. I made a vegan royal icing from aquafaba (chickpea brine) and it turned out just wonderful and dries really well. There is no need to use eggs for making royal icing.

The gingerbread is also vegan, I made one dough gluten free and the other with all purpose flour. This is a picture of us making them together last night. Wasn’t able to get a pic of the decorated ones because we ate them pretty much right away.