Raspberry Cake

A moisty and delicious vegan cake...

Makes 1 small cake:
Yofu (125g - natural, sugar free)
Muscovado Sugar (3 tbsp)
Flour (150g)
Soy margarine (1 tbsp)
Flaxseed (ground - 3 tbsp mixed with 3 tbsp water)
Baking powder (2 tsp)
Raspberry Spread (sugar free - 2 tbsp)

1) Preheat the oven to 180° C (350° F)
2) Line a small cake pan.
3) Mix together all ingredients, except the raspberry spread, in a large bowl.
4) Pour half of the batter into the prepared cake pan spread the raspberry over it and pour the rest of the batter, bake for 30 to 35 minutes, until the top is golden brown.

Vegan Cake

Makes 1 cake:
Vegan margarine (150g)
Muscovado sugar (100g)
Flaxseed (powder - 1 tbsp)
Apple puré (240g)
Wheat flour (240g)
Baking powder (1 tbsp)

1) Preheat oven to 180C.
2) Cream together vegan margarine and muscovado sugar. Add flaxseed and apple puré.
3) Work in flour and baking powder.

4) Pour in the batter in a prepared cake tin.
5) Bake for 40 minutes or until done.

Vegan German Apple Cake

Makes 1 cake:
Apples (4 - peeled and cubed)
Non-hidrogenated margarine (100g)
Muscovado sugar (75g)
Apple sauce (240g - unsweetened)
Rice milk (2 tbsp)
Whole-wheat flour (210g)
Baking powder (2 1/2 tsp)

Topping
Apples (2 - peeled and cut into slices)
Cinnamon (2 tsp)
Agave nectar (1 tbsp)

1) Preheat oven to 180ºC.
2) Cream together margarine and sugar, then mix in the apple sauce and rice milk and slowly add the flour, baking powder and cubed apples to the wet mixture, being careful not to over-mix. Pour the batter into a baking pan.
3) Mix together the apples, agave, cinnamon and arrange apples on the batter top.
4) Bake for 60 minutes or until golden brown.

Chocolate Cake with Strawberries

Makes 1:
Egg replacement ( equivalent to 3)
Flour (250g)
Muscovado Sugar (200g)
Olive oil (125 ml)
Baking Soda (2 tsp)
Baking Cocoa (80g)
Water (200 ml - boiling)

Frosting:
Semi-sweet chocolate (100g)
Non-hydrogenated margarine (1 tsp)
Fresh Strawberries (10) 

Filling:
Strawberry jam (sugar free, organic - 100g)
1) Preheat the oven to 180C/350F/Gas4.
2) Line two cake tins with parchement paper. Set aside.
3) In large mixing bowl, stir together dry ingredients.
4) Add egg replacement and oil, beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Divide the batter.  Bake until a toothpick inserted comes out clean, 20 to 25 minutes. Allow to cool.
7) Prepare the frosting. Melt the chocolate with the margarine.
8) Spread the jam and sandwich the cakes together.
9) Pour over the chocolate frosting and fresh strawberries.

Lemon Cake

Serves 4 to 6:
Plain flour (200 g)
Baking powder (2 tsp)
Muscovado Sugar (140g)
Eggs (2 - organic or free range)
Soy margarine (100g)
Lemon (1 - juice)

1) Preheat oven to 180 C. Grease and flour a cake tin.
2) Mix flour and baking powder in a bowl. Add the sugar, eggs, margarine and lemon juice. Using electric beaters, beat until smooth.
3) Pour the cake batter in the tin.
4) Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Remove cake from the oven and leave to cool slightly; turn out onto a wire rack.

Lemon and Corn Cake

Serves 4 to 6:
Plain flour (200 g)
Cornflour (40g)
Baking powder (2 tsp)
Muscovado Sugar (140g)
Eggs (2 - organic or free range)
Soy margarine (50g)
Olive oil (50 ml)
Lemon (1 - juice)

To serve (opcional):
Soy whipped cream


1) Preheat oven to 180 C. Grease and flour a round pie tin.
2) Mix flour, cornflour and baking powder in a bowl. Add the sugar, eggs, margarine, olive oil and lemon juice. Using electric beaters, beat until smooth.
3) Pour the cake batter in the tin and smooth the top.
4) Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Remove cake from the oven and leave to cool slightly; turn out onto a wire rack.

Chocolate Muffins with Cocoa Frosting

Makes 18 (small):
Eggs (3 - organic or free range)
Flour (250g)
Muscovado Sugar (200g)
Olive oil (125 ml)
Baking Soda (2 tsp)
Baking Cocoa (80g)
Water (200 ml - boiling)

Frosting:
Semi-sweet chocolate (100g)
Non-hydrogenated margarine (1 tsp)
Water (2 tbsp)

1) Preheat the oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In large mixing bowl, stir together dry ingredients.
4) Add eggs and oil, beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.
7) Prepare the frosting. Melt the chocolate with the margarine.
8) Slowly add the water.
9) Cover the muffins and enjoy.

Apple and Carrot Muffins

Makes 18 (small):
Apple (2 - grated)
Carrot (2 - grated)
Whole wheat flour (250g)
Dark-brown sugar (100g)
Non-hydrogenated soya margarine (100g)
Baking powder (1 tsp)
Cinnamon (ground - 2 tsp)
Nutmeg (ground - 2 tsp)
Eggs (4 - organic or free range)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Yofu Cake

Yofu (2 cups; 250g - natural, sugar free)
Muscovado Sugar (3 cups)
Flour (4 cups)
Olive Oil (1 cup)
Eggs (2)
Baking powder (2 tsp)

1) Preheat the oven to 180° C (350° F)
2) Line a cake pan.
3) Mix together all ingredients in a large bowl.
4) Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.

Carrot and Orange Cake

Carrots (2 - peeled and shredded)
Orange (1 - juice)
Muscovado Sugar (1 cup)
Eggs (2 - organic or free range)
Non hydrogenated margarine (100g)
Plain flour (1 cup)
Baking powder (1 tsp)
Cinnamon (1 tsp)

1) Preheat the oven to 180C/355F/Gas 4.
2) In a bowl, mix all ingredients until well combined.
3) Pour the mixture in a lined cake tin.
4) Bake for about 35 minutes or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake.

Chocolate Cake

Eggs (4 - organic or free range)
Flour (300g)
Muscovado Sugar (200g)
Non-hydrogenated margarine (200g)
Baking powder  (1 tsp)
Baking soda (1/2 tsp)
Baking Cocoa (125g)
Rice Drink (or milk 200 ml)

Frosting:
Semi-sweet chocolate (200g)
Non-hydrogenated margarine (1 tbsp)
Cream (200g)

1) Preheat the oven to 180C.
2) Prepare a big cake tin.
3) In large mixing bowl, stir together the egg yolks, margarine and sugar. 
4) Add the rice drink, flour, cocoa, baking soda and baking powder and beat on medium speed for 2 minutes.
5) Whisk the egg whites until stiff and fold into the mixture.
6) Pour into prepared pan.
7) Bake for 40 minutes or until wooden pick inserted in center comes out clean.
8) Cool 20 minutes; remove from pan to wire racks.
9) For the chocolate icing, heat the chocolate, margarine and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
10) Spread the chocolate icing over the cake and enjoy ;)

Yogurt Cake

Yogurt (2 cups - natural, sugar free)
Muscovado Sugar (3 cups)
Flour (4 cups)
Olive Oil (1 cup)
Eggs (2)
Baking powder (2 tsp)

1) Preheat the oven to 180° C (350° F)
2) Line a cake pan.
3) Mix together all ingredients in a large bowl.
4) Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.

Fast Yofu Cake

Serves 4:
Egg (1)
Muscovado Sugar (100g)
Soy Yofu (200 ml)
Non-hydrogenated soy margarine (60g + 1 tsp)
All purpose flour (150g)
Baking powder (1 tsp)
1) In a bowl, mix all ingredients until well combined.
2) Melt one nut butter in a woven proof skillet, add the dough , smoothing with a spatula. Cook over low heat for 10 minutes.
3) Put in the oven, under the grill and cook for another 5 minutes.

Cassava Cake

Makes 1 cake:
Non-hydrogenated margarine (100g)
Muscovado sugar (100g)
Rice flour (150g)
Cassava flour (80g)
Coconut (20g - grated)
Baking powder (2 tsp)
Soy cream (100 ml)
Egg (1 - organic or free range)
Cinnamon (1 tsp)
Vanilla extract (1 tsp)

1) Preheat oven to 175C/350F.
2) Lightly oil a baking pan and set aside.
3) In a large bowl, combine margarine and sugar.
4) Add the egg, flours, coconut, baking powder, soy, vanilla and cinnamon and beat for 2 minutes. Pour batter into prepared pan.
6) Bake until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Set aside to let cool for 15 minutes, remove from pan and let cool completely.

Carob Fudge Cake

Makes 1 cake:
Muscovado sugar (150g)
All-purpose flour (120g)
Whole wheat flour (120g)
Carob powder (35g)
Baking powder (1 tsp)
Baking soda (1 tsp)
Egg (1 - organic or free range)
Olive oil (150 ml)
Vanilla extract (1 tsp)
Hot water (250 ml)

1) Preheat oven to 175C/350F.
2) Lightly oil a baking pan and set aside.
3) In a large bowl, combine sugar, flours, carob, baking powder, baking soda.
4) In another large bowl, whisk together egg, olive oil and vanilla.
5) Add the egg mixture to flour mixture and beat for 2 minutes. Whisk in water and then pour batter into prepared pan.
6) Bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Set aside to let cool for 15 minutes, then serve warm or remove from pan and let cool completely.

Fast Coconut Cake

Serves 4:
Egg (1)
Muscovado Sugar (75g + 10g)
Soy Yofu (100 ml)
Non-hydrogenated soy margarine (1 tbsp + 1tbsp)
Coconut (2 tbsp + 1tbsp)
All purpose flour (100g)
Baking powder (1 tsp)

1) In a bowl, mix all ingredients until well combined. Reserve the rest of muscovado sugar, margarine and coconut and combine them in a small bowl.
2) Melt one nut butter in a woven proof skillet, add the dough , smoothing with a spatula. Cover with the coconut and sugar mixture. Cook over low heat for 10 minutes.
3) Put in the oven, under the grill and cook for another 5 minutes.

Panforte di Siena

Makes 1 cake:
All purpose flour (85g)
Black pepper (1/4 tsp)
Cinnamon (1/2 tsp)
Nutmeg (1/2 tsp - ground)
Cloves (1/4 tsp - ground)
Ginger (1/4 tsp - ground)
Corianders (1/4 tsp - ground)
Cacao ( 2 tbsp - powder)
Hazelnuts (1 cup - coarsely chopped)
Almonds (1/2 cup - coarsely chopped)
Candied orange peel (1 tbsp - chopped)
Honey (2/3 cup)
Muscovado Sugar (2/3 cup)
Dried Figs (1 cup - chopped)

1) Preheat oven to 150C/300F. Line a baking tin with baking paper and margarine.
2) In a bowl, mix nuts, chopped dried or candied fruit, flour and spices.
3) Melt honey and sugar over low heat. Stir the melted sugar and honey into the fruit and nuts. The dough is so firm it can be mixed and formed by hand.
4) Place the dough in the baking tin and bake for 40 minutes.
5) Leave the Panforte to cool on a wire rack.

Zucchini Muffins

Makes 18 (small):
Zucchini (250g - coarsely grated)
All-purpose flour (200g)
Dark-brown sugar (200g)
Non-hydrogenated soya margarine (100g)
Baking powder (1 tsp)
Cinnamon (ground - 2 tsp)
Eggs (2 - organic or free range)
Vanilla extract (1/2 tsp - optional)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Chocolate Cake

Serves 8 to 10:
Eggs (6 - organic or free range)
Flour (2 mugs)
Muscovado Sugar (1 +1/2 mug)
Olive oil (1/2 mug)
Non-hydrogenated margarine (2 tbsp)
Baking Soda (2 tsp)
Baking Cocoa (1 mug)
Water (1 mug - boiling)
Frosting:
Semi-sweet chocolate (200g)
Non-hydrogenated margarine (1 tbsp)
Cream (200g)

1) Preheat the oven to 180C.
2) Prepare a big cake tin.
3) In large mixing bowl, stir together dry ingredients.
4) Add eggs, oil and margarine beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Pour into prepared pan.
7) Bake for 50 minutes or until wooden pick inserted in center comes out clean.
8) Cool 20 minutes; remove from pan to wire racks.
9) Prepare the frosting. Melt the chocolate with the margarine.
10) Whip the cream and slowly mix everything together.
11) Cover the cake ;)

Sharlotka

Serves 4 to 6:

Muscovado sugar (225g)
Plain flour (165g)
Eggs (3 - free range)
Soy margarine (1 tbsp)
Granny Smith apples (3 peeled, cored and sliced)

1) Preheat the oven to 180C/355F/Gas 4.
2) Place the sugar, flour and eggs into a bowl and whisk together to make a thick smooth batter.
3) Grease and flour a deep baking dish and arrange all the apple slices to cover the bottom of the dish.
4)  Spoon the batter mixture over the top and transfer to the oven to bake for 30-40 minutes. 
5) Check if the cake is ready, insert a skewer into the top and if it comes out sticky, return to the oven to cook for another 5 minutes.