With twice the cocoa

Vegan Chocolate choc chip Cake

Created 11 October '09

Preheat oven to 180*C (350*F)

In large bowl

Sift together-

450g (16oz) wholewheat flour

2 cups sugar

4 Tbs cocoa

2 tsp cream of tartar

1 tsp baking soda

1 tsp salt

Add -

1 cup vanilla soy milk

1/2 cup oil

1 tsp vanilla

1 cup dairy free chocolate chips

Mix and spoon into greased 20-25cm (8-10 in) springform tin..

Bake for 80 minutes,

or until inserted chopstick comes out dry.

Chocolate peanut butter frosting

Cream together -

100g (4oz) peanut butter

3Tbs cocoa

2 cups icing sugar

1/4 tsp salt

1/2 cups vanilla soy milk

Carrot-Ginger Cake

Created 24 September '09

Preheat oven to 180*C (350*F)

In medium bowl

Mix together-

450g (16oz) wholewheat flour

2 tsp cream of tartar

1 tsp baking soda

1 tsp salt

3 tsp ground ginger

In large bowl

Mix together-

1 1/2 cups sugar

2 tsp ground linseed

400g (16oz) carrots, grated

3/4 cup vanilla soy milk

1/3 cup oil

Gently mix dry ingredients into wet.

Spoon into greased 20-25cm (8-10 in) spring-form tin.

Bake for 80 minutes,

or until inserted chopstick comes out dry.