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Strawberry White Cake

9/29/2012

 
Picture
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

 
Picture
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

 
Picture
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

 
Picture
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.

    About Vegan Recipes

    Here are the vegan recipes of some of the dishes from our kitchen.

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Berkeley Buddhist Monastery, 2304 McKinley Ave, Berkeley, CA 94703
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