Recipes:

Baking

Chocolate Cake

Ingredients:
2 cups plain flour - sifted
1 teaspoon salt
1 1/2 teaspoons of baking soda
3/4 cup cocoa
1 cup brown sugar
1 1/2 cups coconut milk
2 tablespoons of vinegar
vegetable oil

Mix dry ingredients together

Add coconut milk and vinegar and mix.

Add vegetable oil and mix and pour into cake tin.

Bake for about thirty minutes in a moderate oven.

Sticky Date Muffins/Cake

Ingredients:
2 cups self-raising flour
1/2 cup spelt flour
1/2 cup buckwheat flour
1 cup chopped dates
1/2 cup brown sugar
1 1/2 cups water
1/2 cup oil
1 teaspoon cinamon
1 teaspoon nutmeg

Soak chopped dates in water (retain water to use in mix). Mix all ingredients together. Spoon into muffin trays or oiled cake tins. Cook approx. 20 minutes at 220 deg C

Sticky Sauce

1 cup grated dark palm sugar
1/2 cup non-dairy margarine (Nuttlelex) or oil

Melt margarine in a saucepan and add palm sugar. Stir until palm sugar dissolves. Allow sugar to begin to caramelise then remove from heat and let thicken.

When muffins/cakes are cooked, spoon sticky sauce over while still hot.

Chocolate Banana Cake

Ingredients:
180 grams plain flour
2 tablespoons cocoa (or more)
1 teaspoon bicarboate of soda
140 grams of sugar
2 tablespoons of golden syrup
2 tablespoons of soy flour
1/4 pint of soy milk
1/4 pint oil
2 mashed bananas (use one banana and half or whole avocado if you dont want a strong banana flavour)

Mix all ingredients together well and bake for about 40 minutes at 160 C in the middle of the oven. Allow to cool in the tin for 10 minutes then remove and place on a rack to cool. Works best in a cake tin lined with baking paper).

Banana, Date and Walnut Loaf

Ingredients:
¾ cup dates Chopped
1 2/3 cup soy milk
1 tbsp lemon juice
1 cup Wholemeal Self Raising Flour
1 cup Unbleached Self Raising Flour
1 tsp Bi-carb Soda
¼ tsp ground nutmeg
3 ripe bananas, mashed
1 handful of walnuts, chopped (optional)
1 tbsp agave syrup or maple syrup or other sweetener (optional)

Preparation:
1. Preheat oven to 190°C, line loaf tin with baking paper.
2. In a saucepan bring dates and 1 cup of the soy milk to the boil, stir continually until blended and then leave to cool.
3. Combine rest of the soymilk with the lemon juice and leave to sour
4. In a large bowl, sift dry ingredients (apart from walnuts)
5. Add bananas, date mixture, sweetener (optional) and soured soy milk and mix to form a dough.
6. Add walnuts (if using) and mix them in.
7. Pour into loaf tin and bake 35 mins or until cooked.

Peanut Butter Cookies

Source: Colleen Patrick-Goudreau, The Joy of Vegan Baking

Ingredients:
1 ¾ cups (220g) unbleached all-purpose flour, sifted
¾ teaspoon baking soda
¾ teaspoon salt
1 ½ teaspoons Egg Replacer (equivalent of 1 egg)
2 tablespoons (30ml) water
1 ¼ cups (280g) firmly packed light brown sugar
¾ cup (195g) natural peanut butter, smooth or crunchy
½ cup (112g) non-hydrogenated, non-dairy butter (eg Nuttelex)
3 tablespoons (45ml) non-dairy milk (eg soy or rice milk)
1 teaspoon vanilla essence

Preparation:
Preheat the oven to 190 C. Prepare baking trays.

In a small bowl, combine the flour, baking soda, and salt. Set aside. Whip the egg replacer and water together in a blender or food processor, until thick and creamy.

In a large bowl, combine the brown sugar, peanut butter, milk and vanilla. Beat at medium speed with an electric hand mixer until well blended. Add the egg replacer mixture. Beat just until blended. Add the flour mixture, and mix until just blended.

Drop by rounded tablespoonfuls 5 cm apart onto the greased oven trays. Flatten slightly in a criss-cross pattern with the tines of a fork. Bake for 10-12 minutes or until set and just beginning to brown. Do not overbake. Remove from the oven and let cook for a few minutes before removing to a wire rack.
Makes 2 dozen cookies.

Variation – put a dairy-free choc chip (available from health food stores) or some ground peanuts in the centre of each cookie before baking.