Chocolate Cake made with VeganEgg

Chocolate cake

350  35 min  9x9

1.5 cups cake flour 

1 cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder 

1/2 tsp salt

1 cup raw sugar

Stir together, then add wet ingredients after blending in bullet:

1/2 can drained black beans

2 tbsp dry Veganegg 

3/4 cup rice milk

2 tbsp agave syrup 

Plus 1/2 cup boiling water

Dust greased pan with almond flour and bake until toothpick comes out clean.

Plant based Red, White and Blue Fourth of July Cake without eggs, oil or butter

Fourth of July Menu from early in our plant-based life:

We are going to have hummus and raw veggies, and BBQ Soy Curls in a spinach wrap with coleslaw, baked beans, pasta salad, spinach salad with dried cranberries and for dessert—red, white and blue cake (if you aren't allergic to watermelon that would be a superior healthy dessert option).

Alternate menu: Portabello mushroom "burger patties", Quinoa Salad, Corn on the Cob, Asparagus.

Cake made from a mix without eggs and oil.

Red, white and blue cake (a dessert for the holiday--not something you should eat a lot of)
Ingredients:
2 lbs fresh blueberries
1 lb fresh raspberries
1 package white cake mix, dry (this could be replaced with flour, baking powder, sugar and dried non-dairy milk—I will have to work on that—but in the meantime…http://www.food.com/recipe/homemade-yellow-cake-mix-subtitute-18-25oz-betty-crocker-box-472383)
1/2 cup applesauce
1 cup water
1/8 cup egg replacer powder
1/3 cup rice milk, or your favorite non-dairy milk
Steps:

1. Coat a 9"x13" pyrex baking dish lightly with crisco olive oil spray.
2. Pour all but 1/2 cup of the fresh blueberries into the bottom of the baking dish.
3. Combine all the other ingredients except for the raspberries, using a mixer set on medium speed.  Scrape sides of bowl halfway through mixing.
4. Pour batter over blueberries and bake at 350 degrees f until toothpick comes out clean, about 32 minutes.  
5. Let cool on wire rack.
6. Make a white frosting using 3 Tbsp. Tofutti sour cream, 1 Tbsp. rice milk, 1/4 teaspoon vanilla, 2 to 3 cups powdered sugar and a pinch of salt.  Adjust sugar and/or milk until you have a nice consistency.  (Goal: to look like traditional frosting but without all the fat of butter or shortening.)
7. Frost the cake, using a thin layer, just enough to act as "glue" to keep the berries from rolling around.  Place the raspberries in stripes and the blueberries in the corner—just like our beloved American Flag.
8. Take a bow as you serve it at the family 4th of July barbecue.

Christmas Fruitcake made without eggs and butter!

Jewell's Rum Christmas Fruitcake
First, place all fruit into large bowl and cover with alcohol such as rum or bourban, or use one cup of rum and toss every so often.  Let soak for several hours or overnight. Keep in mind you can use whatever dried fruits and nuts you prefer.  This is what I am using this year: 2 cups dried bing cherries 5 oz. sweetened dried cranberries 6 oz. sliced dried apples 6 oz. dried papaya, cut into 1/2" chunks 3/4 cup dried dates coarsely chopped 3/4 cup dried pineapple cut into 1/2" chunks 1 cup pecans coarsely chopped 1 cup macadamia nuts coarsely chopped 1 cup raw cashews coarsely chopped 1 cup unsweetened coconut flakes 1 cup rum or bourban Fruit and nuts soaking in rum For batter:
3/4 cup	granulated sugar	CREAM
3/4cup	brown sugar	TOGETHER
1/2 cup	vegan butter
1/4 cup	flaxseed meal
8	eggs substitute  (VeganEgg works well)
1 cup	applesauce
1/2 cup	plain soy yogurt or vegan s. cream	WET
1/2 cup	pineapple juice or orange juice	INGREDIENTS
1 tsp 2 tsp 1 tsp	almond extract vanilla extract balsamic vinegar
4 cups	cake flour
2 cups	unbleached flour (not bread flour)
2 tsp	baking powder
2 tsp	baking soda
1 1/4 tsp	salt	DRY
2 tsp	cinnamon	INGREDIENTS
3/4 tsp	cloves
2 tsp	mace
1 tsp	nutmeg
Makes 6 or 7 small to medium loaves, bake 1 hour at 325° or convection 300°.
Line 7 medium size loaf pans with heavy brown paper or parchment, grease and flour.  Set aside. Alternate method:  use spray oil and flour on non-stick pans.
In large measuring cup, combine applesauce, pineapple juice, almond extract, yogurt and any rum that can be drained off fruit. Set aside.
In large bowl combine all dry ingredients. Set aside.
In larger mixing bowl beat vegan butter until soft and add sugars, continue beating for 1 minute.  Add egg substitute (dry powder and water mixed according to package directions) and continue beating for 30 seconds. Add small amounts of wet and dry ingredients alternating until all flour mixture and applesauce mixture has been combined with butter/sugar mixture.
Fold all fruit and nuts into batter.  Spoon gently into prepared loaf pans. Bake at 325° for 1 hours. Loaves should be golden brown and have pulled away from sides of pans. Keep cooled cakes wrapped in cheesecloth or cotton flour sack towel soaked in your favorite rum or brandy for a few weeks before Christmas. Once you have a good base recipe for the cake part, you can use whatever dried fruit and nuts you prefer. Just don't use candied fruit—I think that is what gives fruitcake such a bad reputation.

7 medium size fruitcakes cooling on wire rack

At the last minute before baking we decided to top them off with maraschino cherries

Test piece, guess who sacrificed himself as general taster?

Soak towel in rum and store in airtight container or gallon ziplock bag until Christmas/New Years.

Vegan Gingerbread, PBNAF

Vegan Gingerbread, nearly fat-free

Gingerbread

Revised from Betty Crocker version to be fat-free and plant-based.

Preheat oven to 325.

Ingredients:

2 13 cups oat flour

1/3 cup brown sugar

1 cup molasses (Note: strong molasses makes this cake really dark and manly....I usually use a mild molasses when I want to taste the ginger.)

3/4 cup hot water

1/2 cup applesauce

1 egg substitute or flaxseed meal and water mixed until frothy

1 tsp baking soda

1 teaspoon fresh grated ginger

2 teaspoons candied ginger chopped fine

1/2 teaspoon ground ginger

1 tsp ground cinnamon

1/2 tsp salt

Lightly grease and flour 9x9" square pan.  Beat all ingredients in mixer on medium speed until combined.  Pour into pan and bake about 50 minutes or until toothpick inserted in center comes out clean. Drizzle a little "Not Cream Cheese Icing" over top after cake has cooled to room temperature. Not Cream Cheese Icing Recipe, optional as it adds fat and sugar 1 cup powdered sugar 2 Tablespoons Tofutti non-dairy cream cheese 1 Teaspoon almond or other non-dairy milk 1/4 Teaspoon vanilla Mix together cream cheese, milk and vanilla until smooth.  Add enough powdered sugar to create a thick but pourable consistency.  Place in plastic sandwich bag, snip the corner and squeeze out the icing in a fantastic artsy design.  You can do it!

Chocolate Sheet Cake

Dark Chocolate Sheet Cake
1 jelly roll pan, lined with parchment, spray lightly with oil and dust with oat flour
Preheat oven to 325 degrees f.
Serves 18 to 24, bake for 30-35 minutes

Combine dry ingredients and stir with wire whip:
2 cups raw sugar
2 1/4 cups oat flour
2/3 cup Hershey's Dark Cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt

Set aside.
Combine 1 Tablespoon egg replacer powder with 2 Tablespoons of water and whisk until frothy. Set aside.

Combine all wet ingredients in mixing bowl:
1 cup almond milk
1/2 cup applesauce
2 teaspoons vanilla
Egg substitute mixture

Boil 1 cup of water and with mixer on low speed add to wet ingredients, alternating with the dry ingredients until all are fully incorporated. Pour batter into prepared jelly roll pan. Bake until edges pull away from sides of pan and toothpick tests clean when inserted into center of cake. Wait 10 minutes, then turn upside down and remove pan. Cool completely on wire rack.

Top with 2 cans of lite cherry pie filling before cutting and serving.

Vegan no-added-fat spiced cake donuts

Our new heavy duty Norpro Nonstick donut pan included a recipe for Spiced cake donuts but of course it contained eggs and milk and shortening. It wasn't difficult to convert it into a little bit healthier version, PBNAF.
Preheat oven to 325 degrees f.
Spray the donut pan lightly with Pam or similar, use pastry brush to wipe it around inside each donut mold. Dust with flour.
Ingredients:
2 cups whole wheat pastry flour OR oat flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon salt
3/4 cup almond milk OR nonfat soy milk
1 tablespoon egg replacer powder
2 tablespoon water
2 teaspoon vanilla extract
1 tablespoon applesauce

In small bowl combine egg replacer powder and water, mix together and set aside.
In medium sized bowl mix flour, sugar, baking powder, spices, and salt.
Stir in almond milk, egg replacer, vanilla and applesauce.
Place batter in gallon size plastic bag, snip corner (about 1/2") and fill each donut cup 3/4 full. Bake 8 to 10 minutes or until doughnuts spring back when touched.

Glaze recipe
1 cup powdered sugar
1/4 cup maple syrup
1/4 tsp maple flavoring

PBNAF Pumpkin Cake

I wanted to enjoy a guilt free dessert made with pumpkin.  No white flour, no oil, no dairy or eggs.
This is what I came up with and I hope you like it!

Bake in 9"x13" pyrex at 350 degrees f. for 50 minutes or until toothpick comes out clean.

1 15 oz can pumpkin puree (not pumpkin pie filling)
3/4 cup pure maple syrup
1/4 cup molasses
1/2 cup light almond milk
1 1/2 cup whole wheat pastry flour
1 cup oat flour
1 Tbsp. baking powder
2 Tbsp. flaxseed meal
1 tsp. baking soda
2 enerG egg substitutes
2 teaspoons vanilla
2 teaspoons cinnamon
1 tsp. ginger
1 tsp. nutmeg
3/4 tsp. salt
1/2 tsp. coriander
1/2 tsp. allspice
1/4 tsp. cloves
dash white pepper

Combine all ingredients in mixer and blend until thoroughly combined.

Dust with powdered sugar after it has cooled on wire rack.

24 servings.

Dark Chocolate Cake, no eggs, no dairy, no added fats

This incredible cake recipe is actually an adaptation of the recipe on the back of a can of Hershey's Dark Cocoa Powder.  If you like chocolate cake, really moist, dense, rich decadent dark chocolate cake then be warned:  this is a dangerous path down which you are about to travel......

Preheat oven to 350 f and line a non-stick 9" cake pan with parchment, spray lightly with oil and flour with oat flour, set aside.

Combine dry ingredients and stir with wire whip:
1 cup sugar
1 cup oat flour
1/2 cup Hershey's dark cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt


1 tbsp Ener G egg replacer whipped together in small bowl with
2Tbsp water

Place wet ingredients in mixer:
1/2 cup almond milk
1/4 cup pureed prunes
1/2 tsp vanilla
1 teaspoon chocolate extract
splash of Starbucks coffee liquor if you happen to have it
Egg substitute mixture

Add dry ingredients alternately with 1/2 cup boiling water until incorporated.
Pour into cake pan and bake until center is set, about 30-35 minutes.
Icing:
1/4 cup cocoa powder
1/3 cup powdered sugar
1/4 tsp vanilla
Enough almond milk to make a smooth consistency, about 2 Tablespoons.

Whole Grain Pumpkin Muffins

These are really moist.  I bake them in traditional muffin tins, but the muffins sold in stores now are so oversized that these seem like mini-muffin bites!  If I calculated correctly then each muffin has less than 2 grams of fat.
Makes 24 muffins.  Bake at 350 for 24 to 28 minutes.

For batter:

1/2 cup water
1 1/2 Tablespoons Energ-G-egg replacer powder
1 cup Bob's Red Mill 10 grain hot cereal mix
8 oz. dry cake mix (Super Moist French Vanilla--it is almost half the box)
3/4 cup light soy milk
1/4 tsp. baking soda
1/2 teaspoon pumpkin pie spice
1 1/2 lbs pumpkin puree (1 large can with 1 cup of puree removed)
1/4 cup maple syrup

For topping:

1 graham cracker square crushed (1/4 oz)
2 Tbsp. almond flour or ground walnuts
1/4 tsp pumpkin pie spice
1 Tbsp. brown sugar
1/2 tsp. vanilla powder

I bake them for 24 minutes and then turn off the oven and let them sit for 5 more minutes before removing from the hot oven and place them on a rack to cool.  Store leftovers in fridge.  Nice snack when you are tempted to eat sweets.  Even better with a cup of coffee for breakfast.