Adventures in Lockdown: All About That Bake
Our shelter-in-place directive went into effect at midnight on March 16, 2020. Since I am all about the stress-bake, here is a list of the cakes I’ve made since then.
March 23: A vegan gluten-free peanut butter banana chocolate chip cake that actually turned out to be a giant cookie but I wasn’t mad about it because giant cookie (didn’t get a picture of that one but here’s a picture of another similar one I made on March 8)
April 16: Vanilla berry cake because I went grocery shopping with my mom and we agreed that we should try to eat more fresh fruit and they had strawberries and raspberries which then sat in my fridge for a week
April 23: Vegan chocolate zucchini Bundt with orange glaze because I planned all the meals for the week around the Imperfect box and still had zucchini, and also 2 bananas were about to become liqueur in a peel
May 14: Matcha blueberry Bundt with lemon matcha glaze because I had some matcha Kit Kats left over from the holidays that I wanted to use up and also because I had a cup of blueberry green tea right before I baked this and that flavor combo was really working for me
May 21: Vegan banana chocolate cake because it’s seems like the only way we want to eat bananas these days is as dried slices in trail mix or in cake, also used up half a bag of peanut butter chips that were languishing in the cupboard.
Then it got really hot and I didn’t want to run the oven so I took a break from baking and we became cocktail people for a while instead of cake people. Then it was…
November 15, aka National Bundt Cake Day: The Bellini Bundt
Now it’s December, and we’ve just gone into another lockdown. We will likely be cake people again come January. For December, we are definitely cocktail people again.