7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

This recipe request came courtesy of reader Julie W., who could only describe the experience of tasting this vegan delicacy from Ananda Fuara for the first time with three eloquent words: "Sweet. Baby. Jesus." She implored us to use our "recipe ninja powers" to obtain the recipe, and so we did. 

Almond Avalanche Cake

Serves 10 to 12

2 cups sugar

2/3 cup oil

2 cups coconut milk

1 tablespoon white vinegar

2 tablespoons vanilla extract

2 tablespoons almond extract

3 ½ cups flour

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon salt

Frosting (see recipe below)

Soy oil

2 cups toasted coconut

1 cup toasted almonds, sliced or chopped

1.    Preheat oven to 350 degrees.
2.    Combine in mixing bowl the sugar, oil, vinegar, coconut milk, and extracts.
3.    In a separate bowl, sift together the flour, baking powder and soda, and salt.
4.    Mix dry ingredients into wet ingredients until smooth. 
5.    Coat 2 9-inch round cake pans pans with soy oil, and line bottom with parchment paper.
6.    Pour batter evenly into pans.
7.    Bake for 30 to 35 minutes, then allow to cool to room temperature (20 to 30 minutes).
8.    Make frosting.
9.    Frost cakes all over, then stack.

10. Cover sides and top with toasted coconut and almonds. 

Frosting

2 ounces margarine (like Earth Balance soy margarine)

2 cups powdered sugar

1 tablespoon almond extract

¼ cup soy milk

1.    Combine ingredients in a mixing bowl, and mix until smooth.