Instructions

Chocolate Cake

You will need:

Mixing bowl, measuring cups, measuring spoons, whisk, rubber scraper, cake pans or cupcake tins, non-stick baking spray (or parchment) or cupcake liners.

1 1/4 cup water

1/3 cup oil

1/2 cup brewed coffee (decaf or instant work great!)

1 teaspoon vanilla

1 tablespoon vinegar

Instructions:

  1.     Preheat oven to 350° F.
  1.     Grease two 9” round cake pans, or line two standard cupcake trays with baking cups. 
  1.     Whisk water, oil, coffee, and vanilla.
  1.     Add the dry mix to the wet ingredients and whisk. 
  2.     Fold the vinegar into the mixture. Do not over mix.
  1.     Spread batter evenly between cake pans, or fill cupcake trays 3/4 full. Bake for 18-22 minutes (cupcakes 16-19 minutes) or until a toothpick inserted in the center comes out clean.
  1.     Let cool completely. Top with your desired frosting and enjoy!

 

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GF Chocolate Cake

You will need:

Mixing bowl, measuring cups, measuring spoons, whisk, rubber spatula , cake pans or cupcake tins, non-stick baking spray (or parchment) or cupcake liners.

1 1/4 cup water

1/3 cup oil

1/2 cup coffee (decaf or instant work great!)

1 teaspoon vanilla

1 tablespoon vinegar

Instructions:

  1.         Preheat oven to 350° F. 
  1.     Grease two 9” round cake pans, or line two standard cupcake trays with baking cups. 
  1.     Whisk water, oil, coffee, and vanilla.
  1.     Add the dry mix to the wet ingredients and whisk. 
  2.     Fold the vinegar into the mixture. Do not overmix. 
  1.     Spread batter evenly between cake pans, or fill cupcake trays 3/4 full. Bake for 18-22 minutes (cupcakes 16-19 minutes) or until a toothpick inserted in the center comes out clean.
  1.     Let cool completely. Top with your desired frosting and enjoy!

 

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Vanilla Cake

You will need:

Mixing bowl, measuring cups, measuring spoons, stand mixer or hand mixer, rubber scraper, cake pans or cupcake tins, non-stick baking spray (or parchment) or cupcake liners. 

1/2 cup margarine

1/2 cup water

3/4 cup soy milk

2 teaspoons vanilla

Instructions:

  1.     Preheat the oven to 350° F. 
  1.     Grease two 9” round cake pans, or line two standard cupcake trays with baking cups. 
  2.     Whip the margarine  in a bowl of a stand mixer with the whisk attachment or using a hand mixer until it is light and fluffy. 
  1.   Alternate adding wet and dry ingredients to the margarin, until combined. 

Don’t forget to scrape the sides of the bowl!

  1.     Spread the batter evenly between your cake pans, or fill cupcake trays 3/4 full. Bake cakes for 18-22 minutes (cupcakes bake for 16-19 minutes) or until a toothpick inserted in the center comes out clean.
  1.     Let cool completely. Top with your desired frosting and enjoy!

 

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GF Vanilla Cake 

You will need:

Mixing bowl, measuring cups, measuring spoons, stand mixer or hand mixer, rubber scraper, cake pans or cupcake tins, non-stick baking spray (or parchment) or cupcake liners.

1/2 cup margarine

1/2 cup water

3/4 cup soy milk

2 teaspoons vanilla

Instructions:

  1.     Preheat the oven to 350° F.
  1.     Grease two 9” round cake pans, or line two standard cupcake trays with baking cups. 
  1.     Whip the margarine butter in a bowl of a stand mixer with the whisk attachment or using a hand mixer until it is light and fluffy. 
  1.   Alternate adding wet and dry ingredients to the margarin, until combined. 

Don’t forget to scrape the sides of the bowl!

  1.     Spread the batter evenly between your cake pans, or fill cupcake trays 3/4 full. Bake cakes for 18-22 minutes (cupcakes bake for 16-19 minutes) or until a toothpick inserted in the center comes out clean.
  1.     Let cool completely. Top with your desired frosting and enjoy!

 

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Chocolate Chip Cookies (Yield: 24)

You will need:

Mixing bowl, measuring cups, measuring spoons, stand mixer or hand mixer, rubber scraper, baking sheets, non-stick baking spray or parchment, spoons or spring-loaded scoop.

1/4 cup margarine

1/4 cup plus 2 tablespoons soy milk

1/4 cup plus 2 tablespoons oil

1 tablespoon vanilla

Instructions:

  1. Preheat the oven to 350° F.
  1.     Spray two baking sheets with non-stick baking spray (or line with parchment paper). 
  1.     Whip the margarine with a hand or stand mixer, until it is light and fluffy, about 3 minutes.
  1.     Add the soy milk, oil, and vanilla and mix on low speed until everything is completely combined.
  1.     Add the dry mix to the wet ingredients and mix until combined.
  1.     Scoop the dough into 2-inch balls using a spoon or  spring-loaded scoop, leaving 2 to 3 inches between cookies.
  1.     Bake for 9 to 11 minutes or until the edges of the cookies begin turning golden brown.

 

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Sweet and Salty Cookies

You will need:

Mixing bowl, measuring cups, measuring spoons, stand mixer or hand mixer, rubber scraper, baking sheets, parchment, spoons or spring-loaded scoop.

1/4 cup margarine

1/4 cup plus 2 tablespoons soymilk

1/4 cup plus 2 tablespoons oil

1/2 teaspoon vanilla

Instructions:

  1. Preheat the oven to 350° F.
  1. Spray two baking sheets with non-stick baking spray (or line with parchment paper). 
  1. Whip the margarine with a hand or stand mixer, until it is light and fluffy, about 3 minutes.
  1. Add the soy milk, oil, and vanilla and mix on low speed until everything is completely combined.
  1. Add the dry mix to the wet ingredients and mix until combined.
  1. Scoop the dough into 2-inch balls using a spoon or  spring-loaded scoop, leaving 2 to 3 inches between cookies.
  1. Sprinkle tops of cookies with the ‘flake salt’.
  2. Bake for 9 to 11 minutes or until the edges of the cookies begin turning golden brown.

 

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Sticky Spiced Pancakes

Yield: 24 pancakes

INGREDIENTS:

1 Tbsp Vanilla

1 Tbsp oil

1/2 tsp lemon juice

1 cup plant milk 1 cup water

YIELD: Makes about 24 pancakes


INSTRUCTIONS:

  • 1  COMBINE wet mix ingredients in a bowl.
  • 2  ADD dry mix and STIR with a wooden spoon or whisk.
    Batter should be thin with small pea-sized lumps.
  • 3  HEAT skillet to medium-hi, or 375 and lightly oil.
  • 4  Using a ladle or scoop, POUR 3 ounces of batter onto hot skillet. Once bubbles appear in the center of the pancake, FLIP.
    Let COOK for 3-5 minutes until brown.
  • 5  TOP with syrup, margarine, jam, peanut butter, or eat by itself.