Today is the Feast of St. Catherine! That means it’s Catherine’s name day.

St. Catherine is the patron saint of philosophers, lawyers, librarians, archivists, potters, spinners, milliners, and unmarried women.

In England, St. Catherine’s Day was once celebrated with Cattern cakes, a sweet eggy bread flavored with caraway seeds.

Catherine, however, doesn’t care about English traditions, and she’s not too fond of caraway seeds. She just wants to know whether her godmother is going to make her a chocolate cake. Catherine loves chocolate cake.

Here’s her godmother’s recipe. Because St. Catherine’s Day falls during Advent, the recipe is vegan.

St. Catherine’s Day Chocolate Cake

Ingredients

1 1/4 cups flour (to make a gluten-free cake, use a 1:1 gluten-free baking flour)
1 cup sugar
1/3 cup unsweetened cocoa powder (plus more for dusting the pan)
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Instructions

Preheat the oven to 350 degrees F.

Grease an 8X8 square pan. Dust the pan wth cocoa powder.

In a medium bowl, whisk together flour, sugar, cocoa, baking soda, and salt. Be sure that all the ingredients are blended together well.

In a second bowl, whisk together the the water, vanilla, oil, and vinegar.

Add the wet ingredients to the dry ingredients and blend well. Use a spatula to scrape down the sides if necessary.

Pour into the prepared pan. Bake for about 30 minutes, until a toothpick inserted into the middle comes out clean.

Remove the cake from the oven and cool on a rack. Frost when completely cool.

Frosting

3 ounces semisweet chocolate chips, melted in the microwave
1/3 cup warm non-dairy milk
1/3 cup virgin coconut oil, softened
1/2 tsp vanilla extract
2 1/2 cups powdered sugar

Beat together the melted chocolate, milk, coconut oil, and vanilla. Add the powdered sugar and beat until smooth.

Read More

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Charlotte Riggle, author of Catherine's Pascha and The Saint Nicholas Day Snow
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