Vegan Super Moist Chocolate Cake

I was out of eggs and needed a cake recipe. This one turned out perfect! Top with your favorite chocolate or vanilla frosting.

1 1/2 cups of all purpose flour

1 1/2 cups whole wheat flour

6 tablespoons of sifted good quality cocoa

2 teaspoon baking soda

2 cups evaporated cane juice crystals (sugar)

1 teaspoon salt

10 tablespoons canola oil (can substitute with any veg. oil or even olive oil)

2 tablespoons apple cider vinegar

2 teaspoons vanilla extract

2 cups cold water

By far the most surprisingly deeelightful cake.

1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla. Start mixer.
3. Add water slowly as you mix.

4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 13 inch by 9 inch greased baking pan, two inches deep.

5. Bake at 350 for about 50 minutes, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!!

It can be iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes.

German Apple Cake

modified from:
Taste of Home - try a FREE ISSUE today!

TIME: Prep: 15 min. Bake: 55 min. + cooling
Ingredients:
3 eggs
2 cups cane juice crystals (sugar)
1 cup safflower (or vegetable) oil
1 teaspoon vanilla extract
2 cups organic all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups chopped peeled tart apples
3/4 cup chopped pecans or walnuts (optional)

FROSTING: (also optional)
1 package (8 ounces) cream cheese, softened
2 teaspoons butter, softened
2 cups organic confectioners' sugar

Directions: In a large mixing bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small mixing bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers. Yield: 12-16 servings.

Cherry Apple Coconut Rice Pudding

Ingredients:
2 cups Arborio rice
2 (15-ounce) cans coconut milk
2 cups frozen cherries, thawed
2 cups applesauce, unsweetened
2T honey or agave
2 cups frozen cherries, reserved for topping

Preheat oven to 325°F. Rinse rice. Combine first 5 ingredients in a covered three quart casserole dish. Bake for one hour. Serve warm. Top with extra cherries and juice.

This recipe is adapted from one of my favorite magazines: Mothering

I just found out they have a healthy recipe section

called Peggy's Kitchen

Chewy Vegan Chocolate Chocolate Chip Cookies

These are brownie-like and chewy. Be careful not to overbake them, they may seem like they aren't done after 10 minutes but they are!

Ingredients
1 1/2 cups safflower oil
4 cups evap. cane juice crystals (sugar)
1 tablespoon vanilla
2 1/2 tablespoons flax meal
1 cup rice, almond or rice milk
2 cups unbleached ap flour

2 cups whole wheat flour
1 1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon sea salt
3 cups semisweet vegan chocolate chips/white chocolate chips

Directions
Preheat oven to 350°F.
Place flax meal and the milk in the blender for about 30 seconds more and set aside.
In a large bowl, sift together cocoa, flours, baking soda and salt. Cream the sugar and oil in a separate large bowl.
Add the flax/soy milk mixture and mix well.
Stir in the vanilla.
Slowly mix in the dry ingredients
Mix in the chocolate chips.
Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter.
Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes. Do not over bake.
Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.

Organic Double Chocolate Cherry Cheesecake

Yield one 9-inch cake

Crust:

1 ¾ cups nuts (I used raw almonds)

½ cup raw cacao nibs (unsweetened raw chocolate)

1/8 teaspoon sea salt

¾ teaspoon cherry extract

1 tablespoon raw chocolate powder

¾ cup raisins

Filling:

3 cups cashews, soaked 1-2 hours, drained

1/3 cup raw agave

6 dates, pitted

½ cup fresh lemon juice

¼ cup water

2 teaspoons cherry extract

1 cup coconut oil

¾ cup raw chocolate powder

Topping:

1 bag frozen berries (cherries would be optimal but any will do!)

¼ cup raw agave

dash fresh lemon juice

pinch cinnamon

Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.

Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating. Add topping. Enjoy!