Lemon Tofu Cheesecake
Pumpkin Cheesecake In A Gingersnap - Walnut Crust
WW Chocolate Cake
Christmas Cake
Apple Cake
Banana Pudding Cake
Carrot cake with icing
Yorkshire Parkin
Vegan Birthday Cake (Sponge Sandwich)
GREAT Vegan Cake Recipe!!!


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 Tbsp tahini OR almond butter
1/2 salt
1 to 2 Tbsp lemon juice
1/2 tsp lemon zest
2 Tbsp cornstarch dissolved in
2 Tbsp 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
ingredients 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 until thoroughly 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.
Veg*an Receptions FAQ.


Pumpkin Cheesecake In A Gingersnap - Walnut Crust

Crust:
1 1/2 cup finely ground gingersnap cookies (about 27)
1/2 cup finely ground walnuts
1/8 cup Earth Balance Margarine, melted
Filling:
3 8-oz. containers Tofutti Better Than Cream Cheese
1 15-oz. can solid pack pumpkin
1 1/4 cup milled cane sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
2 tsp. vanilla
2 Tbsp. EnerG Egg Replacer
1/4 cup water
1/4 cup toasted pecans, finely chopped (opt. garnish)

For crust, turn cookies into crumbs in a food processor. In a bowl combine
walnuts, cookies, and margarine. Press into the bottom of a 10-inch
springform pan and set aside. In a large bowl, use a hand mixer to beat
together cream cheese and pumpkin. Add sugar, spices, and vanilla. In a
small bowl, whisk egg replacer and water until thick and frothy. Beat into
pumpkin. Pour onto crust and sprinkle with toasted pecans. Bake at 350 for
1 hour and 15 minutes until center is puffed slightly and does not look
wet in the center. Allow to cool. Refrigerate 4 hours and serve very cold.
Source: www.tasteofhealth.net


WW Chocolate Cake

1 cup whole wheat flour
2 tablespoons cocoa
1 teaspoon baking powder
1 can fruit slices or 2 whole peaches/pears/etc
1 cup 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


Christmas Cake

900g (2lbs) washed dried fruit
550 ml (1 pint) water
200g (7oz) vegetable oil
450g (1lb) self raising flour
50g (2oz) almonds, blanched and chopped
1 Tbsp molasses
Rind of 1 lemon, grated
Pinch of spice
Mix in order given. Beat well and pour into well lined, greased 9"
cake
tin and bake for 2 hours at 150 degrees C (300 degrees F, Gas mark 2).
Reduce heat to a20 degrees C (250 degrees F, Gas mark 1/2). Cover with
greaseproof paper and continue to cook for another 1 1/2-2 hours.



Apple Cake

2 cups spelt or whole wheat flour
2 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup maple syrup
1/2 cup unrefined corn oil
1 cup diced apples, unpeeled (if organic)
1/3 cup (approx.) apple juice

Place dry ingredients in a bowl and mix well. Mix wet ingredients together
and add to dry. Place in an 8" round, slightly greased, spring form pan.
Topping: 1/2 cup chopped walnuts (or nut of your choice) 1/2 tsp cinnamon
2 Tbsp rice syrup or maple syrup 1 tsp unrefined corn oil Mix together and
spread evenly over cake. (You may have to wet fingers to spread mixture
evenly.) Bake at 350F for 40-45 minutes. Cool and serve. (This recipe
works equally well with pears. Just add 1 tsp ginger to cake and 1/2 tsp
ginger to topping.) Instead of above topping, spread with favourite jam or
apple butter and put nuts in cake. From
vegweb.com


Banana Pudding Cake

3/4 cup whole wheat pastry flour
3/4 cup unbleached flour, white
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup raisins
2 each large ripe bananas, cut into 1/2 inch slices
1/2 cup apple juice
1/2 cup maple syrup
2 teaspoons vanilla extract

With Pam, spritz and flour a 1 qt (6 cup) bundt pan. Mix dry
ingredients in a bowl, and slowly add bananas, ensuring that they
are coated with flour on both sides. Combine liquids, and add to
flour, mixing evenly. Pour into bundt pan, and cover tightly with
foil.

Using trivet in pressure cooker, bring 3 cups of water to a boil.
Lower bundt pan into cooker, cover, lock, and immediately bring
to high pressure. Cook for 35 minutes. At end, quick release
pressure, remove bundt pan, and place on wire rack to cool.
Unmold and serve.
From: ryersonr

Carrot cake with icing

Ingredients for Cake Batter:
1 & 1/2 cups unsifted wholewheat flour
3/4 cup natural sugar (I use Florida Crystals)
1/2 cup light brown sugar (I use Sucanat)
1 & 1/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (I use sea salt)
4 & 1/2 tsp. Ener-G Egg Replacer with 6 Tbsp water
3/4 cup vegetable oil
1 & 1/2 tsp. vanilla
2 cups grated carrots
2 cups vegan chocolate chips (dark chocolate works better than carob)

Ingredients for Icing Batter:

1/2 cup soya flour
1/4 cup vegetable oil
1/4 cup Vegan margarine(Nucoa), softened
2 cups confectioners sugar (to make Vegan confectioners sugar just grind
ordinary turbanado in a well cleaned coffee grinder. To make powdered
sugar
mix 2 parts confectioners sugar with 1 part cornstarch in a dry blender)
1 tsp. vanilla

Start icing first, by mixing soya flour and vegetable oil well, then
letting the mixture set. Preheat oven to 350 F. Combine the flour, sugar,
brown sugar, baking soda, cinnamon, and salt in large mixing bowl. Beat
Ener-G Egg Replacer, water, oil, and vanilla. Add to dry ingredients.
Blend well. Stir in carrots and chocolate chips. Pour into greased 13 x 9
inch pan, and bake at 350 F for 35 to 40 minutes. Blend margarine into
soya flour-vegetable oil mixture. Add confectioners sugar and vanilla, and
stir until smooth. Let cake cool, then take it out of the pan and spread
icing on top. by Tony from San Diego.


Yorkshire Parkin
(Oatmeal Gingerbread) (Rev.

1 1/2 cup (8 oz) medium oatmeal (this
Means ground oatmeal, not Rolled oats)
1 1/2 cup (8 oz) whole-wheat flour
2 tsp Baking powder
1 tsp Ground ginger
1/2 tsp Salt
1/2 cup (4 oz) apple sauce
1 1/2 cup (8 oz) unrefined brown sugar
1/3 cup (5 oz) black treacle (a kind
Molasses)
1/3 cup (4 oz) golden syrup You
Could substitute molasses
For both of these, I guess.
1 Egg substitute,
1/2 cup (4 fl oz) soy milk

Parkin is a variety of gingerbread, good warming stuff to eat out of doors
in cold weather. When I was a child, it was always a firm favourite for
the firework party on Bonfire Night each year. This is adapted from my
mother's recipe. Prepare 2 1-lb loaf tins, or an 9x9 inch square tin, by
spraying with Pam. Set the oven at 350 deg F (gas mark 4). In a large
bowl, mix together the oatmeal, flour, baking powder, ginger, and salt. In
a small bowl or saucepan, mix together the apple sauce, sugar, treacle,
syrup, and soy milk, and warm slightly to dissolve the sugar. Add these to
the oatmeal mixture along with the egg replacer, and mix together to make
a soft mixture of a slow-pouring consistency, adding extra soy milk if
necessary. Bake for 40-50 minutes, or until the top springs back when
pressed lightly with a finger. After it has cooled a bit, but before it
gets cold, cut it into 2-inch squares in the tin. Cool the pieces on a
wire rack, and store them in an airtight container. It tastes better if it
is stored for 2-3 days before eating. Posted by (Pete
Williams) to Fatfree Digest



Vegan Birthday Cake (Sponge Sandwich)


Vegan Birthday Cake (Sponge Sandwich)

(sponge)
2 cups white flour
half cup soya flour
2 bananas (sliced)
2 tsp bicarbonate of soda
2 tsp cream of tartar
half cup light brown sugar
1 cup sunflower oil
half cup fresh orange juice
half cup cold water
2 tsp vanilla essence
Ingredients (lemon icing and jam filling)
raspberry jam
75g (3oz) vegan margarine
175g (6oz) icing sugar
1 Tbsp lemon juice
1 tsp vanilla essence
Method (sponge)

Preheat oven to 160C (325 F or Gas Mark 3). Sieve together all the dry
ingredients except sugar. In a jug, whisk together the oil, sugar, orange
juice, water and vanilla essence. Pour this mixture into the dry
ingredients and beat well until smooth, preferably in a food processor.
Grease 2 8 inch cake tins and split the mixture between them. Bake in oven
for 35-40 minutes. Method (lemon icing and jam filling) Leave the two
halves of the cake to cool for some time. Beat the margarine in a bowl
until soft. Gradually sift and beat in the icing sugar Add the vanilla and
lemon juice. Add a little warm water, soya milk or rice milk if required
to give a fluffy consistency. Spread raspberry jam over one half of the
cake, spread the lemon icing over the other half and join them together
and cover the top of the cake with more lemon icing. Leave for at least a
couple of hours so that the icing firms up a bit, then decorate with carob
drops or raisins. This recipe was adapted from the Vegan Carob Sponge in
the Engine Shed Recipe Book. Gerry Mulvenna's recipes


Great Vegan Cake Recipe!!!

1 1/2 cup flour
1/2 cup oil (I use 1/4 plus water)
1 cup sugar (I like 1/2-3/4 c.)
1 1/2 tsp. baking soda
1/4 tsp. salt
1 scant cup soy/ricemilk/water (water works fine)


Bake at 375 for 30 min. in greased pan. Note: this is a small recipe. I'd
double it for 4 servings, triple it if your house likes cake! (I've made 4
versions of this cake in the past two weeks for my house, and each
disappeared overnight!) Variations: Sweet and Light Lemon Cake: add
1/4-1/2 cup lemon juice instead of the water/ricemilk (that's for a double
or triple recipe) Orange Cake: add 2 cup OJ instead of water and cut back
sugar (for a double recipe) Torte: cut 1 or 2 apples into slices and lay
them on top. you can sprinkle with cinnamon and/or sugar if you'd like.
Plums actually wok really well like this - cut them in half...you need
about 10. (again, this is for a double or triple recipe). be sure to make
this in a large round pan for the right look. you may also want to use the
full quantity of oil so that it's richer (instead of eggs, you know). I
can't wait to impress my non-veggie friends with this. Who says you can't
make great vegan cake!!

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