Chocolate Cake

• 1 1/2 c flour
• 1/3 c cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 c sugar
• 1/2 c vegetable oil
• 1 c cold water (or ice coffee)
• 2 tsp vanilla extract
• 2 tsp vinegar

Preheat oven to 375. Use small brownie size pan (no greasing required). Mix all dry ingredients right in pan. Mix all wet ingredients in separate bowl EXCEPT VINEGAR (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add vinegar quickly and stir in--immediately put in oven and bake for 25 to 30 min. Cool and then consume!

***OPTIONAL: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)

Applesauce Spice Cake

• 1/2 cup molasses
• 1 cup applesauce
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 3/4 cup flour (I use whole wheat pastry flour)
• 2 tsp. ginger (optional)

Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45 minutes or until it tests done.

The optional ginger makes an acceptable gingerbread. I have also had success leaving out the ginger and adding 3 or 4 tablespoons of cocoa (I guess you could use carob) to make a tasty but not very sweet or rich chocolate cake. If you use cocoa you might need to add extra sweetening, but that depends on your taste.

Chocolate Frosting

• 1 c sugar
• 6 tbl corn starch
• 4 tbl cocoa
• 1/2 tsp salt
• 2 tbl oil
• 1 c water
• 1/2 tsp vanilla

Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes. (Make sure you don’t boil too long, or it will set like taffy.) Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake. Enjoy!

Makes: enough frosting for 1 cake

Dairy Free Chocolate Cake

• Cake:
• 150ml/6floz espresso coffee
• 75ml/3floz water
• 75g/3oz caster sugar
• 75g/3oz vegetable margarine
• 200g/7oz plain unbleached flour
• 1tsp bicarbonate of soda
• 25g/1oz cocoa
• 3tbsp soya milk
• 1/2 tsp vanilla essence

Icing:

• 75g/3oz chocolate
• 25g/1oz veg. marg
• 275g/9oz icing sugar

(The ingredients are listed in english metric/imperial measurements.)

Pre heat oven:180oC/350F (gas mark 6). Grease a 20cm/8in round cake tin. Put coffee, water, margarine, sugar and syrup in a pan and heat stirring until sugar dissolves. Simmer for 5 mins. stir in dry ingrediants and beat well. Stir in the soya milk and vanilla essence. Put in tin and bake for 25 mins. until set. Slice in half and allow to cool.

To make icing, place chocolate and margarine (+3tbsp) in a bowl or pan and place over another pan of boiling water until melted. Stir well until amalgamated then beat in dry icing sugar. Allow to cool slightly then sandwich cake together with icing. Spread the remaining icing over cake. Top with raspberries or chocolate curls.

Serves: 12

Lemon Tofu Cheesecake

Crust:

• 2 cups graham crackers
• 1/4 cup maple syrup
• 1/2 tsp almond extract

Filling:

• 1 lb. firm tofu
• 1/2 cup sugar
• 1/4 teaspoon almond exact
• 1 Tbs. tahini OR almond butter
• 1/2 salt
• 1 to 2 Tbs lemon juice
• 1/2 tsp lemon zest
• 2 Tbs cornstarch dissolved in
• 2 Tbs soy OR rice milk

Crust: Preheat oven to 350*. Mix cracker crumbs, syrup and extract in bowl until moistened. Pour into 9″ pie plate, press evenly to form crust and bake for 5 minutes. Cool while preparing filling.

Filling: Blend all ingredents in food processor or blender until smooth (30 secs). Pour mixture into crust and bake until top is slightly brown, about 30 minutes. Cool and refrigerate untill throughly chilled, about 2 hours.

For no bake cake omit cornstarch mixture. Texture will resemble a cream pie.

This is a recipe taken from June 1997 Vegetarian Times, not an original recipe.

Chocolate Cake

• 1 c whole wheat flour
• 2 tablespoons cocoa
• 1 teaspoon baking powder
• 1 can fruit slices or 2 whole peaches/pears/etc
• 1 c soy milk (coconut milk is also nice)
• 1 1/2 teaspoons baking soda
• 50 grams vegan margarine
• 1 cup raw/brown sugar
• 1 tablespoon golden syrup

Sift flour, cocoa and baking powder in a large bowl. Melt margarine, sugar and golden syrup in a saucepan and stir until sugar is completely dissolved.

Mash the fruit and add to margarine mix.

Mix with dry ingredients.

Add baking soda to soy milk and then add to previous mix.

Bake for 1/2–3/4 of an hour at 180 degrees c (350 F).

Serves: 8

Vegan Frosting

• 1 tsp. vanilla flavour (clear or brown)
• 1 tsp. butter flavour (McCormick makes a good one)
• 1/2 tsp. almond flavour
• Enough water to make the liquid level equal to 1/2 cup.
• 1 cup shortening (crisco)
• 1 2lb. bag powdered sugar (it can’t have any dextrose!!!)

In a liquid measuring cup, add the first four ingredients. Mix in last two ingredients.

If you’d like to substitute butter or margarine for the shortening, you’ll just have to add a tad more sugar to hold it together. Another suggestion is to add a tablespoon or two of powdered whipped cream to help add crispness in humid weather. This stuff keeps well either on the shelf in a covered container, or in the fridge. Shelf life (I’ve had luck with) is about 4-5 months.

Back to Veg*an Receptions FAQ.