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.

Coconut Chocolate Chip Cake

Created 13 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

2 cups fine coconut

In large bowl

Mix together-

200g (8oz) bananas, mashed

1 1/2 cups sugar

2 tsp ground linseed

400g (14floz) can coconut cream

1 cup dairy-free chocolate chips (more if you like)

Gently mix dry ingredients into wet.

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

Bake for 80 minutes,

or until inserted chopstick comes out dry.

Gluten Free Coconut Cake

Created 14 June '09

Preheat oven to 180*C (350*F)

In medium bowl
Mix together-
150g (5oz) buckwheat flour
150g (5oz) rice flour
150g (5oz) tapioca starch
3 tsp cream of tartar
1 1/2 tsp baking soda
1 tsp salt

In large bowl
Mix together-
400 ml (14 floz) can coconut cream
300g (16oz) bananas, mashed
2 cups sugar
2 cups fine coconut
2 tsp vanilla essence

Gently mix dry ingredients into wet.
Spoon into greased 20-25cm (8-10 in) springform tin.
Bake for 80 minutes,
or until inserted chopstick comes out dry.

Coconut-Pineapple Cake

Created 9 June '09

Preheat oven to 180*C (350*F)

In large bowl
Mix together-
450g (16oz) whole wheat flour
2 cups fine coconut
1 tsp salt
3 tsp baking soda
1 1/2 tsp baking soda

In medium bowl
Whisk together-
1 cup sugar
400 ml (13oz) can coconut cream
1 tsp vanilla essence
2 Tbs golden syrup
1/2 cup crushed pineapple

Mix dry ingredients into wet
Spoon into greased 20-25cm (8-10in) springform pan.
Bake for 80 minutes, or until done.

Pineapple-Parsnip Cake

Preheat oven to 160*C (320*F)

In medium bowl

Mix together-

200g (7 0z) plain flour
1 1/2 tsp salt
1 tsp baking soda

1/2 cup currants
2 tsp cinnamon

In medium bowl
Mix together-

1 cup brown sugar
3/4 cup vege oil
1 tsp vanilla essence
2 Tbs golden syrup
1/2 cup crushed pineapple

1 large parsnip, grated

Mix dry ingredients into wet.
Pour into greased cake tin.
Bake for 80 minutes, or until done.

Apricot-Carrot Cake

Created 19 Sept '08

Preheat oven to 180*C (350*F)

In medium bowl
Mix together-
300g (10 oz) wholewheat flour
1 tsp ginger
1 tsp mixed spice
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

In large bowl
Mix together-
1/4 cup rice bran oil

1 cup chopped dried apricots
1 cup apple juice
1/2 cup sugar
3 cups, 300g (10 oz) grated carrots

Gently mix dry ingredients into wet.
Pour into greased 20-25cm (8-10in) springform tin.
Bake for 80 minutes, or until inserted chopstick
comes out dry.