Cake:
3 cups light spelt flour
1 cup raw sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon sea salt
3 ripe bananas pureed
2/3 cup vanilla soy milk
1/2 cup sunflower oil
1/3 cup water
1/4 cup apple cider vinegar
2 teaspoon vanilla

Ganache:
1 cup semisweet chocolate chips
1/3 cup vanilla soy milk

Method

1. Preheat oven to 350.
2. Grease 10-inch bundt pan.
3. In large bowl whisk together flour, sugar, baking soda, baking powder and salt.
4. Make a well in center of dry ingredients.
5. Add bananas, soy milk, oil, water, vinegar and vanilla then whisk until just mixed.
6. Immediately pour into prepared pan and place on baking tray.
7. Bake on middle rack of oven 45 minutes.
8. Cool 30 minutes and invert onto serving plate.
9. In stainless steel bowl set over pan of hot but not boiling water melt chocolate chips.
10. Remove from heat then with wooden spoon stir in soy milk and pour over cake.

1 3/4 c. white spelt flour (you could use regular flour if you weren’t avoiding wheat)
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. xanthan gum
1 c. plain soy milk
3/4 c. cocoa powder
1/2 c. canola oil
1 1/2 c. pure maple syrup
1 t. apple cider vinegar
2 t. vanilla

Method

1. Preheat oven to 350 F. Spray 9-inch springform pan or lightly grease and flour two 8-inch tins.
2. Stir together flour, baking powder, baking soda, salt and xanthan gum in a large bowl; set aside.
3. In a saucepan, heat the soy milk over medium low heat. When it is slightly bubbling, add the cocoa powder and whisk well until it is smooth. Remove from heat.
4. Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry and stir.
5. Pour batter into prepared pan(s) and bake for 25 minutes or until tester comes out clean. Cool completely.

1 1/2 cups organic, unbleached flour, sifted(regular flour works)
3 Tablespoons organic cocoa powder, sifted(regular cocoa works)
1 tsp baking powder
1/2 tsp baking soda
3/4 cup evaporated cane juice (organic sugar) (regular sugar works )
1/4 tsp salt
5 T canola oil (may substitute safflower oil)
2 tsp raspberry vinegar *optional
1 tsp vanilla extract or 1/2 tsp almond extract
1 1/4 cup vanilla soy milk (if batter seems too thick, add more)

Method

1. Preheat oven to 350 F
2. Place flour, cocoa, baking powder and soda, sugar and salt in a medium size mixing bowl. Whisk to combine.
3. Pour the soy milk, oil, vinegar, and vanilla into the flour mixture.
4. Whisk the wet and dry ingredients together until smooth, then pour into a 9 x 9 inch baking pan. (Spray cake pan with nonstick cooking spray before pouring in cake batter.)
5. Bake at 350 F for about 25 – 30 minutes; test with a toothpick. It is done when toothpick comes out clean. Cool on a cooling rack, then remove from pan.

Egg replacer for 2 eggs
1 cup soy milk
½ cup prune puree
2 tsp vanilla
1 cup boiling water
1 cup packed brown sugar
1 cup flour
¾ cup whole-wheat flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
¾ cup fresh mint, minced

Method

1. Pre-heat oven to 350 degrees. Lightly grease a 13 x 9 cake pan.
2. Mix together the egg replacer, soy milk, prunes, vanilla and water.
3. In a separate bowl, combine the sugar, flour, cocoa, baking soda and salt.
4. Slowly add to the wet ingredients and stir to combine. Add the fresh mint.
5. Pour into cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.

300G (10.5 oz) low-Fat silken tofu (Mori-Nu or similar)
½ cup flavourful honey
1 tbsp vanilla
1 1/3 cups low-fat soymilk
1 cup chopped, pitted dates, soaked in boiling water 15 minutes and drained
½ cup cocoa
2 cups flour
1/4 cup spelt flour
1 tbsp cornstarch
½ tbsp baking powder
½ tsp baking soda
Pinch of salt

Method

1. Preheat oven to 360°F. Grease and flour a 9″ cake pan.
2. Place tofu, honey, vanilla, soymilk and dates in a food processor and blend until smooth.
3. Sift the dry ingredients together.
4. Fold through tofu mixture and pour pan.
5. Bake for 1 hour, cool completely in pan.