Recipes

Strawberry White Cake

9/29/2012

2 cups sifted pastry flour
3/4 cup sifted fine white or baker’s sugar
3 tsp sifted baking powder
1/4 tsp salt
1 tsp vanilla
1/4 vegetable oil
1 1/3 cups water or rice milk
1 1/2 tsp ener-G egg replacer
2 tbsp warm water
1 basket of fresh strawberries
2 cups vegan whipped cream

Beat warm water and Ener-G Egg Replacer until frothy, set aside. Mix rest of ingredients together until the batter is smooth then add the frothy mixture into the batter. Bake at 375 degrees for 35-45 minutes. Set aside to cool. Spread the whipped cream onto the cake, topped with strawberries.

Chocolate Hazelnut Cake

9/29/2012

1 1/2 cups flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sucanat sugar
1/3 cup vegetable oil
1 cup cold water
2 tbsp white vinegar
8 oz pure hazelnut butter

Mix all the ingredients together except vinegar and hazelnut butter. Add vinegar to the batter before putting the batter into a 9 inch baking pan. Bake at 375 degrees for about 35 to 45minutes. After the cake has cooled
spread the hazelnut butter on to the cake. To make two 9 inch layer cake, double this recipe.

Bananna Bread

9/29/2012

3 tsp baking powder
3/4 tsp baking soda
2 1/4 cups flour
3/4 cup sugar
3/4 tsp salt
2 1/4 cup mashed overly ripe bananas
1/8 cup oil
1/3 cup water
1 vanilla bean seeded or 1 tsp vanilla extract
1c walnuts chopped

Mix all the dry ingredients together and add walnuts last. Drop batter into mini muffin cup, fill to 3/4 full. Bake at 375 degrees for 12-15 minutes, makes about 3 dozen mini cups.

Raspberry Mint Chocolate Cake

9/29/2012

Cake Batter
1 1/2 cups flour
1/3 cup mint chocolate
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/3 cup oil
1 cup rice milk or cold water
2 tbsp white vinegar

Raspberry Glaze
1 cup raspberry preserve
1/8 c water

Mix all the wet ingredients together except vinegar in a blender with mint chocolates. Add this liquid mixture to the all the dry mixture and mix until silky smooth. Add vinegar to the batter before putting into a 9 inch baking pan. Bake at 375 degrees for about 35 to 45minutes. For the raspberry glaze, place raspberry preserve and water on a pan on medium high heat, stir until silky smooth, pour onto cooled cake. To make a two layer cake, double this recipe.

Strawberry White Cake

Chocolate Hazelnut Cake

Bananna Bread

Raspberry Mint Chocolate Cake

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