The Elevator Vol 2

Fly Vegan Meal Prep, Dessert, & Vegan Restaurant of The Week

First off, we want to say a major thank you. To all of the front lines, essential workers for putting their life on the path to assist in the preservation of our quality of life. We have been sequestered for a few weeks now; it has been beneficial for us, though. We are perfecting our skills in the kitchen, I was able to create my first ever cake from scratch, and it was completely vegan. We also explored one of the local third ward vegan restaurants that are serving up 100% vegan and soy-free options and have gluten-free as well. Finally, we created a Vegan Vindaloo Curry for our meal prep for the week. 


Recipe for the FLY Vegan Buttercup Devil Chocolate Cake: Inspired by Nora Cooks: 

Ingredients Chocolate Cake

1 cup unsweetened almond milk

1 1/2 tablespoons apple cider vinegar

2 1/2 cups all-purpose flour

1 3/4 cups granulated sugar

1 cup cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup canola oil

1 cup unsweetened applesauce

2 tablespoons pure vanilla extract

1 cup boiling water 

Chocolate Buttercream Frosting

 1 cup cocoa powder 

2 cups earth balance vegan butter, softened baking sticks preferred 

5 cups powdered sugar 

2 teaspoons pure vanilla extract 

1 cup unsweetened almond milk 

US Customary - Metric 

Instructions For the Chocolate Cake Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later. Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine. Now add the oil, applesauce, vanilla, and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me! Divide the batter evenly between your cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting. For the Chocolate Buttercream Frosting Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps. Add the softened vegan butter and mix with a hand mixer until creamed and well combined. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting appears too wet and doesn't hold it's shaped, add more powdered sugar until it thickens up. Frost the cake using an icing spatula or just a butter knife. 


Vegan Black-Owned Restaurant of The Week: We ordered Big Tex, Cali, Goji Berry & Tumeric Cake, and Matcha Macadamian Nut Brownie 


Recipe for the Fly Vindaloo Curry: 


6 boiled potatoes (cut into bitesize chunks) 

1 16 oz bag of Broccoli 

1 16 oz block of organic firm tofu (cut into bitesize chunks) 

1 28oz can of chickpeas or garbanzo beans 

1 cup can of coconut milk 

1 12 oz Vindaloo Curry Sauce Mix 

1 habanero pepper 

1 jalapeno pepper 

3 serrano peppers 

1/2 cup avocado oil 

2 cups of jasmine rice 



Start by browning in a pan the potatoes chunks, tofu chunks, and chickpeas with 1/2 cup of avocado oil with pepper and salt to your liking. Then start the boiling 3 cups of water for the rice, once the boil begins to add in the rice into a pot. At the same time, to keep the crisp or crunch of the broccoli, add it in the pan with the other ingredients for the protein source. On a cookie sheet, put the peppers in the oven for 5 min at 400 degrees Fahrenheit, after 5 minutes place in a blender with 1/2 cup of water. Add this mixture with the Vindaloo Curry Sauce to the pan with ingredients let simmer for 10 minutes. Then turn off the rice and serve curry on top of the rice. Yields: 6 servings

Fly Expectations: Subscribe to our channel: keep up with our latest content and remember to like , comment, and share to help our channel grow!

Shop our store:




Leave a comment

Please note, comments must be approved before they are published