Vegan Blueberry-Banana Muffins With Crumb Topping

Ingredients

3 ripe bananas
1/4 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour, divided
3/4 cup fresh or unthawed frozen blueberries
1/2 cup brown sugar
4 Tbsp. nondairy margarine

Preheat the oven to 350°F.
In a medium bowl, mash the bananas with the oil and sugar and mix well.
In a small bowl, sift together the salt, the baking soda, and 2 cups of the flour.
Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.
Pour the batter into a lined muffin pan.
In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs, then sprinkle the crumbs onto the muffins.
Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.
Makes 10–12 muffins

Blueberry-Banana Muffins With Crumb Topping Recipe – From PETA

Easy Vegan Mocha Cheesecake

1 Graham crust (buy from store or make your own)
4 ounces semisweet chocolate
2 package Tofutti cream cheese
1/4 cup unbleached cane sugar
1 cup silken tofu
1/4 cup soymilk
3 tbsp double-strength coffee
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.

Melt the chocolate in a double boiler or microwave.

In a large mixing bowl, beat together the cream cheese and the sugar until light.

Blend tofu and the soy milk. Then add to cream cheese, sugar and tofu mixture.

Pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla.

Mix to blend ingredients thoroughly.

Pour the mixture into the prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly.

Cool to room temperature.

Chill and Serve

** I made this cheesecake with half the ingredients because I only remembered to buy one cream cheese. I had less cheesecake and more crust… but it was delicious!

Vegan Pumplin Muffins

These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.

Equipment:
Jumbo muffin tin or mini muffin tin

Ingredients
1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
2 tablespoons molasses

Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.

Sift together dry ingredients (flour through cloves). In a seperate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.

yummy recipe from Post Punk Kitchen

Makes 8 mini muffins (increase quantity to make more)

Ingredients
1 ripe banana
1/8 cup pure maple syrup
1/8 cup vegetable oil
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup whole wheat flour
3/8 cup white flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
*optional 2 Tbsp chopped walnuts

1. Preheat oven to 350 degrees
2. Grease tin for 8 mini-muffins.
3. Mash banana(s) in a bowl.
4. Add oil, maple syrup and mix with banana.
5. In separate bowl, add flours, salt, cinnamon, baking powder and baking soda and mix. Then mix in banana mix.
6. Spoon into muffin tins and bake for 10-12 minutes until muffins are done and slightly browned on top.

Vegan Moist Chocolate Pudding Cake
INGREDIENTS:

* 1 cup flour
* 1 cup sugar
* 1/2 cup cocoa powder
* 2 tsp baking powder
* 1/2 cup soy milk
* 2 tbsp vegetable oil
* 1/2 cup chopped walnuts (optional)
* 1 1/4 cups hot water

PREPARATION:
Pre-heat the oven to 350 degrees. Lightly oil a 9 inch square baking pan.

In a large bowl, mix the flour, 1/2 cup of the sugar, 1/4 cup of the cocoa and the baking powder. Stir in the soy milk and oil, then add the walnuts.

Spread the cake mixture in the baking pan and sprinkle with the remaining 1/2 cup of sugar and 1/4 cup cocoa. Pout the hot water over the entire cake batter.

Bake for 35 to 40 minutes, or until the cake is set and the chocolate sauce is bubbly.

courtesy of The Compassionate Cook Cookbook, about.com and Jolinda Hackett

12 Servings:

3/4 cup sugar
1/2 cup brown sugar
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 cups finely-shredded carrots
3/4 cup vegetable oil
3/4 cup applesauce
2 teaspoons vanilla
4 egg substitute (Ener-G)
1/2 cup chopped nuts (optional)

Cream Cheese Frosting
3 ounces cream cheese substitute
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

#1 Grease and flour a 10″ X 9″ or square cake pan.
#2 Stir together dry ingredients.
#3 Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
#4 Beat about 2-3 minutes , until well mixed.
#5 Stir in the nuts, if used.
#6 Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
#7 Cool on a wire rack.
#8 When Cream Cheese is at room temperature, mix ingredients and frost cake when cooled.

Prep time: 20 min; Total time: 60 min
Ingredients

2 c. spelt flour or whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
1 c. soy milk, or rice milk
1 1/2 c. applesauce
1 c. maple syrup, Grade B
1/2 c. crushed walnuts (optional)

First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, and salt.

Next, grate the carrots by food processor or by hand. Preheat the oven to 350F.

Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until “just mixed.” Last, mix in the walnuts.

Transfer to a greased 13×9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.

Cool on a counter for 30 min and then frost with cream cheese frosting.

Serves: 12 (large slices)

Per serving:* 222 calories; 3.8g fat; 4g protein; 43g carbs; 4g fiber; 5.5% RDA calcium; 9% RDA iron

*Nutrition information does not include frosting. It does include walnuts and it assumes the milk used is fortified soy milk.

Tips
If you do not have spelt or whole wheat flour, you can use enriched flour. You can also substitute soy flour for up to 2/3 c. of the flour.

If you want, add 1/2 c. raisins or add a small amount (1/4 c. or so) of crushed pineapple.

If you do not have applesauce on hand, you can use organic canola oil instead. This will greatly increase the amount of fat in the cake, but it will get the job done. (Choose organic canola oil because non-organic canola oil may be genetically-modified. Organic canola is not GMO.)

If you do not have maple syrup, you can substitute 1 c. honey or 1 1/3 c. sugar.

To decrease the fat in this cake, leave out the walnuts. However, walnuts have the “good” kind of fat and there’s not an offensive amount of fat in each slice.

If you have stevia available, you can use that in place of maple syrup to reduce the number of calories in the cake. However, be sure to increase the amount of soy milk and/or applesauce accordingly if you do so.

Another way to limit the fat and/or calories in this cake is to serve it without frosting. The nutrition information above is for the cake alone (without frosting).

Prep time: 5 min; Total time: 5 min

Ingredients

1 8 oz. vegan cream cheese (Tofutti is the best!)
1/4 c. milk or soy milk (or less if you prefer thicker frosting)
2 tbsp. butter or Earth Balance
3/4 c. powdered sugar

Combine all ingredients in a food processor or blender. Blend until smooth.

serves 9 Prep time:10 Min Cook time

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 3 tablespoons baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cold water
• 1/3 cup vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• CHOCOLATE SAUCE:
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons baking cocoa
• 1 cup boiling water
• Dash salt
• 1 tablespoon vegan butter
• 1 teaspoon vanilla extract

DIRECTIONS In a bowl, combine the first five ingredients. Stir in water, oil, vinegar and vanilla until well blended. Pour into an ungreased 8-in. square microwave-safe dish. Microwave on high for 6-8 minutes, turning the dish every 2 minutes, or until a toothpick inserted near the center comes out clean. In a 1-qt microwave safe bowl, combine sugar, cornstarch and cocoa. Stir in water and salt. Microwave 1 minute more. Stir in butter and vanilla. Spoon over pieces of warm cake.

Vegan Cake -

Ingredients: (note: the ingredients have been reduced for smaller cake)

• 1 1/2 c. flour
• 1/4 tsp. vanilla extract
• 1/2 c. apple sauce
• 1/4 c. sugar (use up to 1 cup if desired)
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup soy/ricemilk/water (water works fine)

Preheat oven at 375F.

Mix dry ingredients first then add wet.

Pour into greased pan. I used little silicon mini squares – no greasing necessary.

Cook at 375 F for 15-30 mins. My mini squares cooked in 15 mins. Check with a toothpick to make sure cake is done.

Variations:

Sweet and Light Lemon Cake:
add 1/4-1/2 c. lemon juice instead of the water/ricemilk (that’s for a double or triple recipe)

Orange Cake:
add 2 c. OJ instead of water and cut back sugar (for a double recipe)

Torte:
cut 1 or 2 apples into slices and lay them on top. you can sprinkle with cinnamon and/or sugar if you’d like.

PLUMS actually work really well like this – cut them in half…you need about 10.
(again, this is for a double or triple recipe). be sure to make this in a large round pan for the right look.
You may also want to use the full quantity of oil so that it’s richer (instead of eggs, you know).

I modified this recipe from IVU.org