THE BEST EVER CHOCOLATE CAKE WHICH JUST HAPPENS TO BE VEGAN!
2 Cups Sugar
1/2 Teaspoon Salt
1 Cup Soy Margarine
1 Cup Water
3 Tablespoons Cocoa Powder
2 Egg Replacers
1/2 Cup Soy Milk Plus 1/2 Tablespoon Vinegar
1 Teaspoon Baking Soda
In a large sized mixing bowl, sift together flour, sugar and salt. In a medium sized saucepan, bring margarine, water and cocoa to a boil. Pour over sifted ingredients. Stir until smooth.
In a separate bowl, mix the rest of the ingredients together. Mix with wet ingredients. Pour in to greased 9x13 baking pan and bake at 350 degrees for 35 minutes.
Frosting:
1/2 Cup Soy Margarine
3 Tablespoons Cocoa Powder
2 Tablespoons Raspberry Fruit Jam (no sugar added)
2 Cups Powdered Sugar (try to use pure sugar without cornstarch)
Pinch of Salt
Frost while hot! Bring all frosting ingredients except for powdered sugar to a boil in a medium sized saucepan. Remove from heat and add sifted powdered sugar. Beat until smooth and pour over cake.
YUMMY VEGAN CHOCOLATE CHIP COOKIES
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 Teaspoon Vanilla
Egg Substitute Equal to 2 Eggs
2 1/4 Cups Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Vegan Dark Chocolate Chips
Cream together margarine, both sugars, vanilla and egg replacer. Add flour, salt, baking soda and mix well. Blend in the chocolate chips and spoon onto an ungreased cookie sheet. Bake at 350 degrees for 15 minutes or until browned.
Yield: approximately 2 dozen cookies