Comments on: Soft vegan cookies

By: Heather

Heather — Tue, 24 Mar 2009 12:32:14 +0000

I really enjoy vegan cookies! They have to be one of my favorite deserts. My mom used to make them when I was little. They are much healthier for you too! I never knew that you could do the same with cakes. I’ll have to try substituting applesauce for oil next time.

By: Jen

Jen — Thu, 05 Aug 2004 13:28:57 +0000

(Oops, that should be “rave reviews”.)

By: Jen

Jen — Thu, 05 Aug 2004 13:27:46 +0000

If this link works, there are a couple of vegan cake recipes. I tried the applesauce cake recipe and it got rate reviews.

By: Lorraine

Lorraine — Tue, 27 Jul 2004 21:13:33 +0000

I made a vegan pumpkin pie. I love making them, but I’m sick of eating them.
1 1/2 cups soymilk
4 tbsp. cornstarch
1 1/2 c. cooked pumpkin [or canned pumpkin]
1/2 c. raw sugar or other sweetener
1/2 tsp salt
1 tsp ground cinnamon
1/1 tsp ground ginger
1/8 tsp ground cloves
1 9-inch unbaked pie shell or Whole Wheat pie dough

Whole Wheat Pie Dough
1 1/2 c. whole wheat pastry flour
1/2 tsp fine sea salt
1/2 c. + 1 tbsp. canola or safflower oil
3 tbsp. + 1 1/2 ice water

Put the flour and salt in a bowl and stir together. Add the oil and water and stir until it forms a crumbly meal. Gather up the dough into a ball. [The dough will be moist] Press the dough evenly and firmly into the bottom and up the sides of a 9-inch or 10-inch pie plate so it rises about 1/2 inch above the edge of the pie plate. Flute the edges of the crust, if desired. Set aside.

Preheat the oven to 375 degress F.
In a large bowl, whisk together the soymilk and cornstarch until smooth, then blend in remaining ingredients. Pour into pie shell and bake for 45 minutes, or until firm. Cool before cutting.

By: Kim

Kim — Fri, 09 Jul 2004 23:09:38 +0000

I was just going to post that! It’s called a “wacky cake” and if you google you can find many variations on the theme. Very easy, virtually foolproof, tasty and impressive. Holds up well to icing, too! Moosewood has a great raspberry-chocolate glaze in one of their cookbooks that works fabulously with this cake, especially if you use Tropical Source Espresso Chips for the chocolate.

Ok, I’m really hungry now…

By: Kelli

Kelli — Fri, 09 Jul 2004 10:43:00 +0000

Here’s a cake you’d NEVER suspect is vegan:

http://culinaryepiphanies.blogdrive.com/archive/cm-06_cy-2004_m-06_d-28_y-2004_o-0.html

It’s an “old-fashioned” recipe, invented, I’m sure, when milk, eggs, etc. were just too expensive or not readily available. It’s been a favorite in my family for as long as I can remember. I’ve even experimented with it a bit, substituting whole-wheat pastry flour for part of the AP flour, and using applesauce instead of oil. It came out pretty good that way, but it’s at its best when you make it as the recipe is written. And I cheated a bit a couple of weeks ago and used non-vegan chocolate chips for topping. You just have to splurge sometimes! =)