can you be a little more specific about what you'd like to make, and whether you want to be egg and dairy free?
Come visit the NEW QuirkyBaby website -- earn QB Bucks rewards points for purchases, reviews, referrals, and more! Free US shipping on great brands of baby slings and carriers and FREE BabyLegs or babywearing mirror on orders of $100+. Take the QB Quiz for personalized advice!
3 tablespoons cocoa
1 teaspoon baking soda
1 cup white or brown sugar (I use fructose)
.5 teaspoon salt (optional)
6 tablespoons unsweetened applesauce
1 tablespoon vinegar
1 teaspoon vanilla (or mint) extract
1 cup cold water
Stir dry ingredients together, mixing well.
Make 3 holes in dry mixture.
Pour applesauce into one hole, extract in another and vinegar in the third.
Pour cold water over entire contents.
Pour into 9" x 9" baking pan. I prefer a 9" round springform pan.
Bake at 350 for half an hour. Test with fork.
Yum Yum Yummy!!!
Plus, this cake freezes great!!!!
I make a glaze sometimes out of Baker's unsweetened chocolate and melted fructose with a couple tablespoons of soy milk (plain, vanilla or chocolate all work).
Mix together :
2/3 cup flour
1 cup brown sugar
2 cups oats
1 tsp cinnamon
2/3 cup oil
Take 1 cup of above mixture and mix with
5 cups apples (peeled, cored and sliced)
Spread apples in a 9x13" pan, spread remaining
oat mixture on top of apples.
Bake @ 375 F for 30?45 minutes
(or until golden brown)
Makes 8 servings
Vegan Chocolate Cake
1/3 cup of cocoa
1 1/2 cup of flour
1 cup of sugar
1/2 tsp of salt
1 tsp of baking soda
1 cup of coffee
2 tsp vanilla
1/2 cup of oil
2 tbsp of vinegar
In a bowl, put cocoa, flour, sugar, salt, and baking soda.
In another bowl, put coffee, vanilla, oil, and vinegar.
Pour the wet ingredients into the dry ingredients and mix well.
Pour into any size pan you desire.
Bake at 375 F for 25 - 30 minutes
Vegan Vanilla Cake
2 cups water
3/4 cup oil
2 Tablespoons white vinegar
4 teaspoons vanilla
3 1/2 cups sifted flour (sift 2 times for a springy cake)
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
Combine first 4 ingredients in a large bowl.
Mix together last four ingredients in another bowl and sift together well.
Add the dry mixture to the liquid and mix well until all lumps are gone.
Let sit 5 minutes.
Pour into a 13x9x2 greased baking pan, or cupcake tins.
Do not bang air bubbles out of this cake.
Bake at 350 F about 40 minutes or until a wooden pick comes out clean, the cake springs back, and tops are slightly golden.
Cardamom Coffee Cake
1 pound margarine
2 C brown sugar
8 Tbsp silken tofu
1-2 Tbsp vanilla
4 C flour
2 tsp baking powder
2 1/2 tsp baking soda
1 Tbsp powder cardamom
2 C liquid (coconut milk, coffee, soy or rice milk, any combination therof.)
(I prefer to use coconut milk and cold coffee)
1/4 C brown sugar
1 Tbsp cinnamon
1/2 C finely chopped almond or pecans
--sift together dries. Cream together margarine and sugar, add tofu and vanilla. Mix dries and wets (fold together, mixing very lightly).
Layer 1/3 batter, 1/3 nut mix, etc. Bake at 350 for 1 to 1 1/4 hours.
1 cup peanut butter, sesame tahini or nut butter
1 to 1-1/4 cup sifted carob powder (you could substitute cocoa, but the carob is yummy in this recipe)
2 tablespoons arrowroot powder
1-2 teaspoons vanilla
optional-1/2 to 1 cup sesame seeds, shedded coconut or chopped nuts, or anything you think would be good in fudge
optional-8 to 14 drops peppermint extract, or to taste
Heat sweetener & "butter" until they soften & mix readily
Take off heat & add everthing else (but save some of the nuts/coconut if you're using it to put on top)
press into a 9" or 10" pie plate, pressing extra topping on top
chill-will keep in the fridge for 3 months
Note listed the last two ingredients as optional cause I never had them around when I made this recipe, & it came out fine without them-you could use a crunchy nut butter too. Also, you can pretty much use any size pan, it just may be taller or shorter depending on the size you choose.