Desserts

Vanilla Cake with Caramel Icing

Vanilla Cake

Ingredients:
2 cups stoneground whole wheat flour (280g)
3/4 cup rapadura (110g)
4 tsp baking powder (20g)
4 tsp vanilla extract or 8 tsp vanilla essence (25g)
1/2 cup rice bran oil (90g)
1 -1 1/4 cups soy milk (250g)
1/4 cup flaxseeds (optional)

Procedure:
Conventional
Combine all ingredients well (adding extra soy milk as needed, 1 tbsp at a time – aim for thick but not stiff mixutre) and transfer to a lined 20cm diameter cake tin. Bake in a pre-heated 200degC oven for 20-25 mins until a deep, golden brown all over. Remove from the oven and after 10mins gently remove the cake from the tin and cool on a cake rack.

Thermomix
Combine all ingredients on Speed 5 for 20 secs (adding extra soy milk as needed, 1 tbsp at a time – aim for thick but not stiff mixutre) and transfer to a lined 20cm diameter cake tin. Bake in a pre-heated 200degC oven for 20-25 mins until a deep, golden brown all over. Remove from the oven and after 10 mins gently remove the cake from the tin and cool on a cake rack.

Caramel Icing (prepare while the cake is cooking)

Ingredients:
1/2 cup rapadura (75g)
1/2 cup soy milk (125g)
1 1/2 tbsp stoneground whole wheat flour (15g)
1/2 cup vegan margarine (Nuttalex) (85g)

Procedure:
Conventional
1. Heat the soy milk and flour in a small saucepan over a medium heat until thick. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.
2. Next transfer the rapadura to a blender and pulse until very fine.
3.  Pour the rapadura then into a small mixing bowl and add in the vegan margarine.
4. Using an electric beater cream together and then add in the vanilla and cream until very smooth and white (approx 2-3 mins).
5. Add vanilla and beat for a few more seconds.
6. Add cooked milk mixture and continue to beat for around 2-3 minutes until very smooth and white.
8. Cover and refrigerate for 15 minutes. Use immediately.

Thermomix
1. Place flour and milk into TM bowl and blend for 5 seconds on speed 6.
2. Cook for 15min at 80deg on speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.
3. In clean TM bowl add rapadura and pulverise for 15secsonds on speed 9.
4. Insert Butterfly and add margarine and aerate for 1-2 minutes on speed 3 with MC off to allow air in bowl. Scrape down sides of bowl when necessary.
6. Add Vanilla and beat 6 seconds on speed 4.
7. Add cooked milk mixture and continue to beat for around 2-3 minutes on speed 3 until very smooth and white.
8. Cover and refrigerate for 15 minutes. Use immediately.

Alternatives:
Gluten Free – use GF flour
For white vanilla icing use regular icing sugar instead of rapadura and white unbleached flour instead of stoneground whole wheat flour.
Add 1 tbsp carob or 1-2 tsp of Caro (cereal coffee) to the icing for a special flavoured topping.

Carob Fudge – gluten free

Ingredients:
1 cup smooth peanut paste (230g)
2 tsp vanilla essence
1/4 cup agave nectar or maple syrup (70g)
1/4 cup grated palm sugar (55g)
2 tbsp sifted carob powder (40mls)
1/2 cup coconut oil, melted (100g)

Procedure:
Conventional
Blend all ingredients well, if possible with a stick blender or electric mixer. Spread on a tray lined with baking paper. Freeze, then cut in pieces. Serve immediately.

Thermomix
Grate palm sugar in TM for 10 secs on Speed 9. Transfer to a bowl. Then, melt coconut oil (if necessary) at 37degC on Speed 1 for up to 5 mins. Add remaining ingredients and blend on Speed 6 for 1 min. Spread on a tray lined with baking paper. Freeze, then cut in pieces. Serve immediately.

Recipe shared with permission from Elvira Dammasch.

Wacky Cake – nut freeP1060203 (Small)

Ingredients:
Cake
3 cups flour (450g)
2 tsp baking soda
2 tsp baking powder
½ tsp salt
8 tbsp carob (65g)
1 cup rapadura / sugar (130g)
2 tsp vanilla
6 Tbsp lemon juice (100g)
2 cups water (500g)
1 cup oil (220g)

Procedure:
Conventional
Preheat the oven to 180°C. Mix dry ingredients in a large bowl. In a separate jug combine the liquid ingredients. Pour the liquid ingredients into the dry ingredients and stir until just blended. The mixture will bubble and may appear lumpy even once stirred. This is good and will still make a perfect cake. Pour mixture into an ungreased 33cm x 23cm pan. Bake for 30 minutes.

Thermomix
Preheat the oven to 180°C. Mix dry ingredients in TM bowl on Speed 5 for 10 seconds and transfer to a large bowl. Wipe out the TM bowl with a dry tea towel and then add liquids to the TM bowl and blend on Speed 7 for 2 seconds. Add in the dry ingredients to the TM and stir on Speed 4 for 20 seconds. The mixture will bubble and may appear lumpy even once stirred. This is good and will still make a perfect cake. Bake for 30 minutes.

Ingredients:
Topping
10 tbsp rapadura (120g)
6 tbsp vegan margarine / macadamia nut oil (80g)
4 tbsp soy milk (60g)
1 cup shredded coconut (120g)

Procedure:
Conventional
Add ingredients to a small saucepan and bring to the boil. Boil while stirring for 3 minutes, then pour over the hot, baked cake. Brown for approximately 3 minutes under the grill (180°C). Once you can smell the topping, remove immediately otherwise it will burn.

Thermomix
Add ingredients to the TM bowl and cook on Varoma for 4 minutes on Speed 1, then pour over the hot, baked cake. Brown for approximately 3 minutes under the grill (180°C). Once you can smell the topping, remove immediately otherwise it will burn.

Alternatives: Gluten-free flour works well in this cake, creating a spongey texture.

Serving Suggestions:
For the real sweet tooth, smother this cake in soy whipped cream.
Enjoy a thick slice with a side of strawberries and a hot soy Caro (cereal coffee).
Smother with not Vanilla custard.

Adapted from www.amazinghealth.org‘s ‘Coconut Carob Cake’ recipe.

Vanilla Custard – gluten free, nut free

Ingredients:
1 ½ L soy milk
2 tsp vanilla essence
¾ cup agave nectar or maple syrup
1 cup cornflour
1 cup water

Procedure:
Conventional
Warm up the milk in a large saucepan, trying not to boil it. Add the vanilla essence. Combine cornflour and water until completely smooth, then add to the saucepan stirring well for a couple of minutes to thicken. Then add the agave nectar (or maple syrup) and stir continuously for 5-10 minutes until thick.

Thermomix
Add all ingredients to TM bowl and blend on Speed 7 for 5 seconds. Then cook at 100°C, Speed 3 for 15 minutes.

Serving Suggestions:
Chill and serve in waffle cones with fruit salad.
Eat a bowl on its own – yum!

Happily shared with permission from Tee Godfrey.

Homemade Apple Pastries – nut free

Ingredients:
8 large apples, peeled, cored and sliced into ½ cm thick segments
4 x puff pastry sheets (ideally wholemeal)
1 tsp rapadura per pastry

Procedure:
Conventional
Steam the sliced apples for 25 minutes, until soft. Place frozen puff pastry sheets on the bench and when slightly soft slice each sheet into 4 even squares. Evenly divide the steamed apple between each pastry square. Sprinkle one teaspoon of rapadura over the apple on each square and then fold each into triangles, pressing down the edges firmly. Cook in a preheated oven at 180°C for approximately 20 minutes until golden brown.

Thermomix
Fill TM with 500g water, place sliced apples in the steamer and cook on Varoma, Speed 1 for 25 minutes, until soft. Place frozen puff pastry sheets on the bench and when slightly soft slice each sheet into 4 even squares. Evenly divide the steamed apple between each pastry square. Sprinkle one teaspoon of rapadura over the apple on each square and then fold each into triangles, pressing down the edges firmly. Cook in a preheated oven at 180°C for approximately 20 minutes until golden brown.

Alternatives: The standard puff pastry can be replaced with a gluten free version.

Serving Suggestions:

Dip each pastry into soy whipped cream (double-dipping is permitted!)
Can be enjoyed hot or cold.

Raw Vegan Cheesecake with Raspberry Topping – 8 – 12 serves

Ingredients:
Crust Layer
1/4 cup of dried coconut (20g)
1 1/2 cups of raw macadamia nuts or brazil nuts (200g)
1/2 cup of dates (50g)

Filling
3 cups of cashews (450g)
3/4 cup of lemon juice (170g)
3/4 cup of raw agave nectar (220g)
3/4 cup of coconut oil (140g)
1 tablespoon of vanilla

Raspberry Topping
2 cups frozen raspberries or any frozen berries (220g)
1/2 cup of dates (50g)

Preparation:
Conventional (use a powerful blender or food processor) and Thermomix
Blend crust ingredients until they begin to stick together (TM – Speed 7-8 for 10 secs). Spread this a buttery mixture onto the base of a large, round freeze-safe container.

Next blend up the filling ingredients (TM – Speed 7-8 for 3mins). Then pour over the crust and spread the filling out evenly, then freeze until firm (roughly 45 minutes).

Finally, once the cheesecake is frozen, blend up your topping ingredients (TM – Speed 7-8 for 10secs).

Tip: This is a seriously delicious, seriously rich dessert, so a smaller slice will often suffice.

Soy Whipped Cream – gluten free, nut free

Ingredients:
1 cup soy milk
2 cups rice bran oil
2 3/4 tbsp maple syrup
2 tsp vanilla
6 pinches of salt

Procedure:
Conventional
Combine all ingredients (except the oil) on high in a blender. Very slowly trickle the oil into the mixture while it’s blending. Once combined turn off the blender.

Thermomix
Combine all ingredients (except the oil) on Speed 7-8. Slowly add the oil one cup at time (pour one cup onto the lid, holding the MC). Once combined turn off TM.

Tips:
– Occasionally (I don’t know why) this cream will not thicken. If this happens you can use it as pouring cream, or freeze in ice cube trays and then blend with frozen fruit, maple syrup and a bit of soy milk to create homemade ice cream.
– This cream gets very thick and occasionally will thicken before all of the oil has been added.

Alternative: Vegetable oil or another bland oil can be used in place of rice bran oil in this recipe. Nut oils however (macadamia etc) are too overpowering. Unfortunately there is no alternative for soy milk in this recipe. I have unsuccessfully tried this recipe using rice milk and oat milk (including organic).

Serving Suggestions
Add a dollop of the cream to your bowl of cereal.
Top off a tasty fruit salad with a couple of big dollops.
Use as a creamy topping for a cake.
Dip your homemade apple pastries into it.

Recipe inspired by ‘The Farm – Vegetarian Cookbook’ © 1978.

Sneaky Bar (vegan ‘Snickers Bar’) – gluten free


Ingredients:
1 cup of mixed nuts
1 cup natural peanut paste
1 cup agave nectar or maple syrup
3/4 cup carob powder
Procedure:
Conventional & Thermomix
Pulse the nuts in a blender until ground (TM – Speed 9 for 3-5secs). Transfer to a large bowl. Stir in the peanut paste and agave nectar (or maple syrup), then continue adding carob powder. Stir it through and once the mixture is stiff and darkly coloured press into a pan lined with cling wrap. Freeze until hard. Once set, turn onto a board and and slice into long bars or bite-sized chunks.
Tip: These will melt quickly on a hot day, so keep the Sneaky Bar in the freezer until it’s time to enjoy them.
Alternatives:
Add a tablespoon or two of desiccated coconut to the mixture.
Suggestions for nuts that taste great in this recipe – almonds, cashews, brazil nuts, pumpkin seeds. Try one or more nuts together or even roasted nuts for a different flavour. You can also leave the nuts chunky, instead of grinding them.
Recipe adapted from ‘Ten Talents’ © 2008.
Ginger Coconut Cookies – nut free
Ingredients:
1 cup coconut oil (200g)
270mls coconut cream (250g)
180g palm sugar, ground
5 ½ cups rolled oats (480g)
½ tsp salt
1 cup chopped crystallized ginger (160g)
2 bulbs ginger, peeled and grated (approx.45g)
PROCEDURE:
Conventional
1. Melt coconut oil in a small saucepan over a medium heat.
2. Once liquified, stir in the coconut cream well. Set aside.
3. Then, in a blender pulse the rolled oats until ground, and then combine them and the remaining ingredients in a large mixing bowl.
4. Finally, pour the coconut mixture over the oat mixture, and stir until well combined.
5. Put small spoonfuls onto trays lined with baking paper and bake in preheated oven at 200°C for 25-30 mins until golden brown

Thermomix
1. Grind palm sugar for 10 sec on Speed 5. Set aside.
2. Place rolled oats in TM bowl and mill for 10 secs on Speed 9.
3. Add the salt and stir for 3 secs on Speed 5.
4. Pour into a large mixing bowl.
5. Spoon the coconut into the TM and melt for 1 min at 37 deg C on Speed 1. Continue to reheat until the coconut oil is completely liquified.
6. Add ground palm sugar and coconut cream to TM and stir for 5 secs on Speed 5. Pour over the ground oats.
7. Place crystallized ginger and ginger bulbs (peeled and whole) in TM bowl and chop for 5 secs on Speed 7.
8. Add to other ingredients and stir together with a wooden spoon. Put small spoonfuls onto trays lined with baking paper and bake in preheated oven at 200°C for 25-30 mins until golden brown.

Variations:
Instead of ginger, flavour your biscuits with one of the following –
1 cup dried dates, chopped (TM – chop whole dates on Speed 7 for 5 secs)
1 cup dried apricots, finely chopped (TM – chop whole apricots Speed 7 for 3-5 secs)
Shared with permission from Elvira Dammasch.
Carob Slushie – makes 1 serve – gluten free, nut free
Ingredients:
250ml soy milk
1 tbsp carob powder
1 heaped tsp caro powder
1 tbsp rapadura
1 cup ice cubes
1 tbsp grated carob buttons (optional)
Procedure:
Conventional & Thermomix
Place all ingredients into a blender and blend (or pulse if your blender’s not very powerful) until the ice is shaved (TM  Speed 7-8 for 1min 30secs). For a cafe look, sprinkle grated carob on top and serve in a tall glass. Absolutely yummy!
Alternative: Use agave nectar or maple syrup instead of rapadura.
Tofu ‘Cheesecake’ with Berry Jelly Topping
Ingredients:
Biscuit Base
Ingredients:
3 Cups stone ground whole wheat flour (410g)
5 tbsp olive oil (70g)
2 tbsp agave nectar or maple syrup (40g)
Procedure:
Conventional
Crumble together with fingers until it’s ‘bread-crumby’ and then press on base (and edges if preferred) until firm into a lined 25cm diameter cake tin (7cm high) for a large cheesecake. For mini cheesecakes, halve the recipe and press into a lined muffin tin.
Thermomix
Rub all ingredients together on Speed 5 for 20secs then press on base (and edges if preferred) until firm into a lined 25cm diameter cake tin (7cm high) for a large cheesecake. For mini cheesecakes, halve the recipe and press into a lined muffin tin.
Filling
Ingredients:
1 cup cashews
350g firm or silken firm tofu (the wobbly type!)
1 cup vanilla soy milk (or make your own – 1 cup soymik, 1/2 tbsp dark brown sugar, 1 tsp vanilla)
270g jar apricot jam (fruit sweetened)
1 tub Tofutti (or 1/4 cup cashews and 2 tbsp lecithin granules)
1 tbsp stone ground whole wheat flour
1/4 cup lemon juice (55g)
Procedure:
Conventional & Thermomix
Blend all ingredients for 2-5mins until very smooth (TM – Speed 7-8 for 2mins). Pour mixture over the prepared base in tin and bake in fan forced oven at 200°C until lightly browned. A large cheesecake will take about 45 mins and the mini cheesecakes take about 30-45 mins until lightly browned. Cool on bench, then cool thoroughly in the fridge.
Passionfruit Topping
NB. This topping should only be prepared once the cheesecake is already cooked and cooled.
Ingredients:
1 tablespoon cornflour
80ml (1/3 cup) water
170g can Passionfruit Pulp
1/4 cup agave nectar
Procedure:
Conventional
Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the passionfruit and agave nectar. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over cheesecake. Place in fridge until set. Add more agave nectar for sweeter and less arrowroot for runnier. When the cheesecake is thoroughly cooled, spread on the Passionfruit topping and chill. Once chilled, slice and serve.
Thermomix
Put arrowroot in TM bowl and add 1/4 cup of the water. Stir on Speed 2 for 5 secs until smooth. Add the remaining water and the remaining ingredients. Stir on Speed 3 on 100°C for 8 mins, until thick and clear (a thick, gloopy consistency). Add more agave nectar for sweeter and less arrowroot for runnier. When the cheesecake is thoroughly cooled, spread on the Passionfruit topping and chill. Once chilled, slice and serve.
Variations:
Use any berries in place of the blueberries in the jelly topping.
Inspired by Rose’s cheesecakes.
Carob Raspberry Ice Cream – gluten free
Ingredients:
1 cup water
1 rounded tsp agar agar powder
1/2 cup raw cashews
1/3 cup rapadura
1/2 tsp salt
1 tsp vanilla
200 mls coconut cream
200 mls soy milk
1/4 cup carob powder
1/4 cup dark brown sugar or rapadura
1/4 cup carob buttons (optional)
200g raspberries (frozen or fresh)
Procedure:
Conventional
Stir together the agar and water, and bring to the boil, stirring constantly. Reduce heat and simmer for 1-2 minutues. Place remaining ingredients in blender along with hot again mixture. Blend on high until smooth. Pour into a pan lined with cling wrap and freeze until hard. Once frozen, turn out on bread board and chop into 3 x 3cm squares. Put into blender along with extra soy milk to emulsify the ice cream. If your blender has the option, use a spatula to encourage the blending. Serve with sliced banana.
Thermomix
Place agar and water in the TM bowl. Stir together and bring to the boil on Speed 3, 100°C for 5mins . Reduce heat and simmer on Speed 3, 70°C for 2mins. Place remaining ingredients in TM bowl and blend on Speed 7-8 for 1min 30secs. Pour into a pan lined with cling wrap and freeze until hard. Once frozen, turn out on bread board and chop into 3 x 3cm squares. Put into blender along with extra soy milk to emulsify the icecream. Use TM spatula to encourage the blending.Serving suggestions:
Freeze in ice cube trays and eat like little ice blocks.
Serve with sliced banana.Inspired by ‘7 Secrets Cookbook’ © 2006.
Banana Nut Muffins – makes 24 – Gluten Free
Ingredients:
2 cups brown rice flour (240g)
1 tbs baking powder
1/2 tsp salt
1 cup rapadura or brown sugar (150g)
1/2 cup cold pressed macadamia nut oil (100g)
1 cup unsweetened apple sauce
1/2 cup walnuts, chopped (45g) (TM – turbo x 2)
1/4 cup sultanas (35g)
1/2 tbsp vanilla extract
3 ripe bananas, mashed
Procedure:
Conventional
Preheat oven to 160°C fan forced. Combine walnuts, flour, baking powder, salt, and sultanas in a large bowl. In a separate bowl, combine rapadura, oil, apple sauce, vanilla, bananas and apple sauce. Stir the flour mixture into the liquid mixture until just combined, making sure you don’t over mix. Transfer to well oiled muffin tins or muffin cases and bake in fan forced oven (200°C) for 20- 25 mins (rotate 1/2 way through cooking), until golden brown.
Thermomix
Preheat oven to 160°C fan forced. Chop walnuts on Speed 9 for 2 secs, then add the flour, baking powder, salt, and sultanas. Mix together on Speed 5 for 10 secs. Transfer to a bowl. Place rapadura, oil, apple sauce, vanilla, bananas and apple sauce in TM bowl and stir on Speed 6 for 5 secs. Add the dry mixture to the TM bowl and stir on Speed 5 for 15-20secs until just combined. Transfer to well oiled muffin tins or muffin cases and bake in fan forced oven (200°C) for 20- 25 mins (rotate 1/2 way through cooking), until golden brown.

Serving suggestions:
Add a dollop of soy whipped cream.
Spread with vegan margarine and jam.
Delicious served hot or cold.
Carrot Cake with ‘Cream Cheese’ Icing
Cake ingredients:
2 1/2 cups stone ground whole wheat flour (330g)
1 1/2 tsp salt
1 tbsp baking powder (15g)
1 cup soy milk (250g)
2/3 cup rice bran oil (120g)
1 1/2 cups rapadura (210g)
1 cup grated carrots – approx. 2 large carrots (290g)
2/3 cup chopped pecans (60g)
4 tbsp whole flax seeds (60g)

Procedure:
Conventional
Stir together all ingredients and bake in a fan forced oven at 180°C for 40 mins (use a 20cm square or round tin). Check the cake with a skewer to ensure it has cooked through, then allow to cool in pan for 10 mins. Gently turn the cake onto the bench, and when cool top with ‘Cream Cheese’ Icing or Maple Nut Glaze.

Thermomix
Chop the pecans and grate the carrots (in large chunks) together on Speed 7 for 10 secs. Scrape down the sides and add remaining ingredients. Stir on Speed 5 for 20secs. Bake in a 20cm square or round tin (lined) in a fan forced oven at 180°C for 40 mins. Check the cake with a skewer to ensure it has cooked through, then allow to cool in pan for 10 mins. Gently turn the cake onto the bench, and when cool top with ‘Cream Cheese’ Icing or Maple Nut Glaze.

‘Cream Cheese’ Icing
1/4 cup vegan margarine (Nuttalex), softened (40g)
1/4 cup vegan cream cheese (Tofutti), softened  (55g)
1 cup icing sugar (140g) (TM – using white sugar, mill on Speed 10 for 15 secs)
1 teaspoon vanilla extract

Procedure:
Conventional
Use an electric mixer to combine the ingredients. Spread over your cooled cake and sprinkle with chopped pecans or walnuts.

Thermomix
Combine all ingredients on Speed 5 for 10 secs. Scrape down sides. Whip again on Speed 5 for 10 secs. Spread over your cooled cake and sprinkle with chopped pecans or walnuts.

Alternative:
Maple Glaze
NB. This topping should only be prepared once the cheesecake is already cooked and cooled.

Ingredients:
1/2 cup maple syrup
1/2 cup agave nectar
1 tsp agar powder
1 tsp salt
1 cup soy milk
1 cup chopped walnuts (opt.)

Procedure:
Conventional
Bring all ingredients (except walnuts) to the boil in a saucepan. Simmer over a low heat for 3 mins, stiring every so often. Remove from the heat and set aside for about 10 mins. Once the glaze is slightly thick, spread over the cooled carrot cake. Sprinkle with chopped walnuts, if preferred.

Thermomix
Chop walnuts in TM bowl on Speed 9 for 2 secs. Set aside. Place all ingredients (except walnuts) in TM bowl. Bring to the boil on Speed 3, 100°C for 5 mins. Then simmer for on reverse Speed 1 at 70°C for 3 mins. Remove from the heat and set aside for about 10 mins. Once the glaze is slightly thick, spread over the cooled carrot cake. Sprinkle with chopped walnuts, if preferred.

Recipes inspired by’ Vegan Cupcakes Take Over the World’ © 2006 and adapted from ‘7 Secrets Cookbook’ © 2006.

Banana Cake
Ingredients:
2 cups stoneground whole wheat flour (240g)
1 cup rapadura (160g)
1/2 tsp salt
1 tbsp baking powder
1/2 cup chopped walnuts or pecans
1/2 cup rice bran or vegetable oil
2-3 large, very ripe bananas
1/4-1/2 cup of soy milk

Procedure:
Conventional
Combine the dry ingredients in a large bowl. In a separate bowl, mash the bananas and stir in the oil. Then combine the dry and wet ingredients, adding the soy milk slowly until the mixture is easy to stir, but not runny. Thoroughly combine all ingredients and pour mixture into a lined cake tin. Bake at 180°C for 35-40 mins until well browned. Check with a skewer to make sure it’s cooked through.

Thermomix
Combine the dry ingredients in the TM bowl on Speed 4 for 10secs. Transfer to a bowl. Then blend the oil and bananas on Speed 7 for 7secs. Pour dry mixture into the TM bowl and stir on Speed 4 for 10secs. While stirring on Speed 4, gradually pour 1/4 cup soy milk through the lid (adding more if needed) until the mixture is easy to stir, but not runny. Pour mixture into a lined cake tin. Bake at 180°C for 35-40 mins until well browned. Check with a skewer to make sure it’s cooked all the way through.

Serving Suggestions:
Serve with soy whipped cream.
Serve with custard and strawberries.
Bake as muffins.

4 thoughts on “Desserts

  1. Didn’t realize that vegan cakes were so easy to make. Our family loves the banana cake and the carrot cake. Thank you for the great ideas.

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