3 scant cups all purpose flour
2 tsps. baking soda
1 ½ tsps. salt
2 cups Florida Crystals or sugar
1 cup Dutch process cocoa
1 cup warm coffee
1 1/3 cups warm water
1/2 cup apple butter
2 tbsp vinegar
2 tsp vanilla
1 ¼ cup canola oil
1/4 lb. semi-sweet chocolate chips
1/2 cup soymilk
Preheat oven to 350 F
Mix dry ingredients in a large bowl.
Stir in the wet ingredients and mix until the batter is free of lumps.
Grease a bundt pan with vegan margarine. Bake at 350 for approximately
one hour or until the batter springs back when lightly touched. Cool for
about 15 minutes before inverting pan onto a plate or cake stand.
Melt ¼ pound semi-sweet chocolate
chips in ½ cup soymilk. Beat the mixture until smooth and pourable.
When the cake has cooled completely, pour the icing over the top and
allow it to drip down the sides of the cake.
Deep Dish Peach Pie
8-9 ripe peaches
2 tablespoons lemon juice
1 1/4 cups, plus two tablespoons sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3 tablespoons corn starch or arrowroot
2 cups all purpose flour
3/4 tsp. salt
1/2 cup vegetable shortening
3 tablespoons cold vegan margarine
5-7 tablespoons ice water
Heat oven to 450 degrees.
Prepare peaches by plunging them into boiling
water for about three minutes. Rinse under cold water, peel and slice.
Place sliced peaches in a pot along with lemon juice, 1 1/4 cups sugar,
cinnamon, nutmeg, salt and corn starch. Bring to boil and simmer for about
20 minutes, stirring periodically. Be careful that the sugar does not
burn. While peaches are cooling, prepare the crust. Place flour
and salt in food processor and pulse to blend. Add shortening and margarine,
pulse about 4 times for approximately 2 seconds. Add five tablespoons
of ice water and mix until dough pulls away from sides of processor and starts
to form a loose ball. Divide dough in half and roll out between sheets
of wax paper. Line bottom of 9" pie plate with one crust. Transfer
peaches to pie plate with slotted spoon. Place second crust on top of
pie and crimp edges. Cut vents into top crust, sprinkle with two tablespoons
of sugar and place in 450 degree oven. After ten minutes, lower heat to
350 degrees and bake for another 30 minutes. Allow to cool before slicing.
Banana Llama Cake
1 ½ cups all purpose flour
1 cup Florida Crystals
2 tsps baking powder
2 bananas too ripe to eat
½ cup coconut milk
4 tbsps canola oil
1 tsp vanilla
2 tbsps bourbon (optional)
Heat oven to 350 degrees. Grease
a 9 inch square baking dish. Combine dry ingredients in a mixing bowl.
Mash bananas, and mix with coconut milk, oil and flavorings. Add
banana mixture to dry ingredients with a wooden spoon or wire whisk. Pour
the batter into the baking pan and bake at 350 for 35 minutes or until the cake
is golden brown and springs back when touched in the center. Allow to
cool in the baking dish. When completely cooled, cover with coconut frosting.
Cut into squares and serve from the baking dish.
2 cups powdered sugar
3 tbsps vegan margarine
2 tbsps coconut milk
¼ tsp vanilla
Beat sugar into margarine. Add coconut
milk slowly until the mixture is of spreading consistency. You made need
a few drops more or less. Add vanilla and beat in well. Cover top
of cake with frosting.