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Serving Size: 8

Yield: 1 cake

Ingredients:

for the beetcake:

• 2 cups flour
• 1/2 cup bitter cocoa powder
• 1&1/2 teaspoons baking powder
• pinch salt
• 3 egg substitutes (I used “No Egg” Substitute it is similar to Ener-G)
• 3/4 cup vegetable oil
• 1&1/4 cup granulated sugar
• 1&1/2 cups fresh beets, cooked and pureed (about 3 large beets)
• 1 teaspoon vanilla

for the filling:

• 1/2 cup raspberry jam

for the frosting:

• 1 cup vegan margarine, room temperature
• 3 cups powdered sugar
• 2 tablespoons raspberry jam

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Directions:

1. Preheat the oven to 375 F /190 C.
2. Oil and flour a 7 inch /18 cm spring form.
3. In one bowl, sift the flour, cocoa, baking powder, egg substitute powder and salt.
4. In a second bowl, puree the cooked beets.
5. Add the oil and sugar and vanilla and mix well.
6. Add the beet mixture to the flour mixture and mix with a spoon or spatula.
7. If the mixture is too thick, add 1/4 cup of water or beet juice. It should be a thick batter similar to brownie mix.
8. Spread the batter in the prepared cake pan and place in the preheated oven to bake for 40-50 minutes. Test for doneness with a toothpick or if the center of the cake springs back.
9. Allow the cake to cool for 10 minutes before removing from the spring form, then allow to cool completely on a rack before cutting in half and frosting.
10. When the cake has cooled, slice the cake in half.
11. Spread the raspberry jam in the center of the bottom half of the cake and evenly spread over the cake.
12. Place the top half of the cake back on the cake.

to make the frosting:

1. Mix the powdered sugar with the vegan margarine.
2. Add 1 tablespoon of raspberry jam. If you wish a deeper color, add a 2nd tablespoon of jam. Mix well.
3. Frost the cake using a knife or spatula.
4. Carefully transfer the cake from the cooling rack to a serving plate.

Notes:

This cake is so tasty, it really doesn’t need filling or frosting, as an alternative, you can dust it with powdered sugar.

Serving Size: 4

Ingredients:

For the pudding

• 125 grams flour
• pinch of salt
• 60 grams castor sugar
• 2 teaspoons baking powder
• 2 tablespoons cocoa
• 1/2 cup rhubarb, chopped and cleaned
• 1/2 cup milk
• 40 grams soy margarine, melted
• 1 egg replacement
• few drops vanilla

For the sauce

• 180 grams brown sugar
• 2 tablespoons cocoa
• 1 cup boiling water

Directions:

1. Pre-heat the oven to 180C and grease a 750 ml. oven-proof pie dish.
2. Sift flour, salt, castor sugar, baking powder and cocoa into a bowl and then gently stir in rhubarb.
3. Combine soy milk, melted soy margarine, egg replacement and vanilla and mix into dry ingredients.
4. Pour into the pie dish.

To make the topping:

1. Mix the brown sugar with the cocoa and sprinkle over the pudding batter.
2. Pour boiling water carefully over all ingredients.
3. Bake for 40-45 minutes until the pudding feels firm.
4. To serve spoon out cake with its sauce while it is hot.
5. Serving Suggestion: delicious with double cream and a little stewed rhubarb for garnish.

Notes:

This is delicious with soy cream (whipped or not) and a little stewed rhubarb for garnish.

adapted from http://www.abc.net.au/centralvic/stories/s912697.htm

Ingredients:

• 1 jar (720 ml) cherries in syrup
• 1 tbs. cornstarch
• 1 large container (500 grams) vanilla soy yogurt or vanilla soy pudding
• 1 tbs. tapioca flour (optional)
• garnish with a dusting of pure cocoa

Directions:

• Make the Vegalicious Brownies ahead of time.
• Put the entire jar of cherries and syrup in a sauce pan, with 1 tablespoon of cornstarch.
• Cook, stirring constantly until the syrup thickens.
• Remove from the heat and allow to cool slightly.
• Open the container of vanilla soy yogurt and add 1 tablespoon of tapioca flour to thicken the soy yogurt. Beat well with a mixer.
  This step is rather optional as it is my experience that it will not become as stiff as whipped cream. You could use vanilla soy pudding as an alternative, however this was meant to be more as a cram sauce or a mascarpone over the cherries. The vanilla soy yogurt works well as an alternative.
• Just before serving, dust with pure cocoa.
  Use a sieve to create very fine dust over the white soy topping.

Ingredients:

• 1 1/3 cup flour
• 1/2 tsp. baking soda
• 1/2 cup margarine, softened
• 1 cup sugar
• 3 tbs. oil
• 12 oz. tofu
• 1/3 cup unsweetened cocoa
• 1 tsp. vanilla extract

Directions:

• Preheat oven to 350 (F)
• Combine margarine, sugar and oil in a food processor until light and fluffy.
• Add tofu and process 2 min. longer.
• Add cocoa and vanilla and continue.
• Slowly add the dry ingredients.
• Pour batter into a lightly oiled pan and bake 25 min.
• We dust the brownies with powdered sugar just before serving.

Rum balls have been a family tradition for decades. We really can’t get to the New Year without rum balls.
They are easy to make and it is nice that they don’t need to be cooked. Just a bit messy to make, but if you put your favorite music on and light some candles to create a cozy atmosphere, they can be a nice inside job to do on a chilly, rainy or snowy winter day. I make them early, because with time, they season even more.

Ingredients:

• 3 cups vanilla wafer crumbs or digestive biscuits
• 1/4 cup cocoa
• 1 cup pecans or walnuts, finely chopped
• 1/2 cup rum or bourbon
• 1 cup confectioners’ sugar
• 1/3 cup corn syrup

Directions:
The trick to keep this vegan is to make sure the cookies are vegan.
Read the labels carefully, you can find vegan cookies and even vegan (no butter or honey) graham crackers.
Using a kitchen machine, or blender or food processor or a rolling pin (depending on what you have available), turn the cookies into fine crumbs.
Combine wafer crumbs and chopped nuts.
Add remaining dry ingredients in bowl and mix thoroughly.
I mix the corn syrup and rum together and then add to the crumb mixture, using a big spoon or fork, mix all together well. It will be a sticky mass.
You can put it in the refrigerator for a short time to harden a bit before making the balls, sometimes this makes it easier, or less sticky.
Roll into balls 1 inch in diameter then roll balls in either confectioners’ sugar or finely chopped nuts.
Makes 40-48 balls. Store in a cookie tin or Tupperware tightly sealed.
They flavor with time so by the time Christmas comes around they are quite tasty.