cocoa pudding cake

Ingredients

1 c All purpose flour 3/4 c Sugar 2 tb Cocoa powder 2 ts Baking powder 1/2 ts Salt 1/2 c Soya milk 2 tb Oil 1 t Vanill Nonstick vegetable spray 3/4 c Brown sugar 1/4 c Cocoa powder 1 3/4 c Hot water

Directions

1. Sift together the flour, sugar, 2 T of cocoa powder, baking powder, and salt. 2. Add the milk, oil, and vanilla, mixing by hand untill smooth. 3. Pour into an 8x8x2-inch baking pan that has been sprayed with nonstick spray. 4. Combine the brown sugar, 1/4 c cocoa powder, and water and pour over batter. 5. Bake at 350 degrees for 45 minutes.

Number of Servings: 8

Vegan chocolate cake

Vegan chocolate cake

 August 24th, 2008 |  Author: georgina

If you only bake one vegan cake, make it this one. It is definitely my favourite sweet vegan treat.

This basic sponge recipe works in a variety of ways. It can make a sandwich cake (two round/square tins sandwiched together with butter icing i.e. typical birthday cake), or loads of fairy cakes, or a single square/rectangle tray bake sized tin.

For some reason though it doesn’t seem to work in a loaf tin, too gooey and took ages to cook.

Anyhow, this cake was one of the first I made back in February and I can’t tell you how chuffed I was that good quality chocolate cake was back on the menu. Since then I’ve probably make this cake over ten times. The latest version was a birthday cake for my beautiful Mum and she loved it. Every one loves it. Make it now. Go on. I don’t care what time it is. Just do it. You’ll thank me.

I first got this recipe online at Cooking for Vegans so this is who I will credit, however I have seen this recipe doing the rounds on plenty of sites since which only goes to show how popular it is! I have used both castor and dark brown sugar and both work well. The brown sugar gives it a really fudgey taste and texture so I tend to opt for that if I can. I have tried it with wholemeal flour too as I’m always looking for a ‘healthy angle’ as an excuse to eat chocolate cake. But alas, although it was edible, it was a bit too worthy for me.

Ingredients

• 250g plain flour
• 50g cocoa
• 1tsp bicarbonate of soda
• 250g sugar (castor or dark brown)
• 125g vegan marge
• 300ml soya milk (sweetened or unsweetened is fine)
• 2tbsp golden syrup

Instructions

1. Sieve flour, cocoa and bicarb then mix together in large bowl.
2. Add sugar now if using castor sugar. (If using dark brown sugar then add this to the wet ingredients).
3. Melt marge, syrup and milk in a saucepan. (Add dark sugar now if using).
4. When melted, add wet ingredients to dry ingredients and mix thoroughly.
5. Pour batter into cake tins. (Mixture should be fairly runny, don't panic).
6. Bake at 170 for about 35mins.

Date and Walnut Teabread

 by Nicki of Respect for Animals
Ingredients.
175 grams dates, roughly chopped (not sugar rolled)
125 grams raisins
150 ml hot, strong but not stewed tea
125 grams vegan marg, allowed to soften, but not melted
50 grams chopped walnuts
125 grams muscavado sugar (either dark or light)
225 grams of plain flour
150 ml soya milk
1 teaspoon (5mls) baking powder
1 teaspoon (5mls) bicarbonate of soda
Optional: 1 teaspoon (5mls) of ground cinamon, 1/2 teaspoon (2.5mls) ground nutmeg
Soak the dates and raisins in the tea for at least one hour but up to 8. Place all the ingredients in a large bowl and beat together, an electric mixer is easiest but not a food processor as you lose all the texture. When thoroughly mixed pour into a lined 2lb loaf tin (sorry don't know the metric measurements!) loaf tin and bake for about 1 and 1/4 hours at gas mark 4 or 350 f. Check after an hour and cover with foil if browning. It is done when a skewer or piece of uncooked spaghetti stuck in the middle comes out clean. Leave to go completely cold in tin.
Can be eaten at once but is even better if wrapped in foil and stored in a tin for up to one week. It is surprisingly tasty without the spices but nice with them too. This works with wholemeal flour but will give a dense loaf, our preference is half and half.

Sandra's Versatile Fruit loaf

This is one of my dad's favourite fruit loafs, he absolutely loves it.

This can be eaten just as it is, or sliced and spread with vegan margarine, or marg and jam, and if you get fed up of it then use it as a pudding with custard or vegan cream poured over (that is why it is called "versatile" because it is).

Ingredients.
12oz/350g/2 and a half cups self raising flour (or 12 oz plain with 3tsp baking powder added.)
12 oz/350g./2 and a half cups mixed dried fruit
1/2 pint/1 cup/250 ml. tea
4 oz/100g./1 cup sugar (white is ok, brown better and muscavado is the biz)
2 tablespoons soya flour mixed with enough water to make a "single cream" type consistency (sorry about using the C for cream word, but don't know how to describe it otherwise).


Soak the sugar and fruit in the tea for a minimum of 2 hours, but the longer the better and overnight is ok.
Put oven on at between reg.2 and 3/150C/300F.
Grease a loaf tin with vegan margarine.
Add the flour and soya mix, till all incorporated, then put in the tin and bake for about 2 hours. I test to see if it is cooked by putting a skewer or thin blade knife in, and if it comes out clean the cake is done. Turn out on rack to cool.

Braised Red Cabbage with Apple

A little sugar and spice makes our red cabbage ever so nice. Swoony with Laverstoke sausages, mash and roasted onion gravy.

Prep: 15 mins / Cook: 1 1/2 hrs
Serves 6

Ingredients

• 1 medium red cabbage, quartered, cored and thinly shredded
• 1 onion, peeled and thinly sliced
• 2-3 apples, peeled, cored and thinly sliced
• A bit of freshly grated ginger (optional)
• 2-3 tbsp sugar (demerara works nicely here)
• 3-4 tbsp red wine or balsamic vinegar
• Sea salt
• Freshly ground pepper
• A bit of fresh rosemary, to finish

Method

1. Preheat the oven to 170°C/Gas 3.
2. Mix everything bar the rosemary together. Put in an ovenproof casserole or large roasting dish. Huge cabbage or small pans? Halve the recipe or divide between two dishes to make a shallow layer – no higher than finger deep. Loosely cover with foil.
3. Bake for 60-90 mins. Check every 30 mins. Taste. Add some more balsamic and sugar if needed.
4. Cook till the cabbage is tender, juicy and sweet. Finish with a scattering of fresh rosemary, if you like.

Once cool, the cabbage can be kept in fridge and reheated. It can also be frozen.