Ingredients

Directions

1. Melt the buttery vegan spread & combine with soy milk.

2. Stir together all the dry ingredients: flour, sugar, baking soda, spices & salt.

3. Alternate adding the cranberry sauce & the soy milk with melted vegan butter mixture to the dry ingredients until everything is fully blended.

4. Pour into a well-greased 9″ square pan (use butter spread, light vegetable oil or a light oil spray).

5. Bake on middle rack in preheated 350°F oven for 60 minutes or until toothpick inserted in the center comes out clean

6. Garnish with powdered vegan sugar (put into strainer, shake it over the entire cake).

7. Serve warm or cold.

Chef’s Note: My first piece is always warm because looks & smells so good I “need” to taste right away! I also recommend Whole Foods 365 brand vegan sugar & Earth Balance brand buttery vegan spread.

Sharon Nazarian runs BigCityVegan.com, a website dedicated to living a cruelty-free lifestyle including vegan recipes, vegan news & vegan merchandise, like cool vegan t-shirts.

Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.

Cream together the softened shortening & remaining sugar until fluffy.  Beat in thoroughly eggs.  Sift together the flour, baking powder, & 1 tsp. salt.  Stir in alternately with caramel mixture.  Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.

Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting.  Beat in the powdered sugar, salt, & vanilla extract.

Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour

Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.

Frosting

In a large mixing bowl, cream sugar & butter.  Add eggs, one at a time, beating well.  Add vanilla.  Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk.  Beat just until combined.  Fold in pecans.  Pour into three greased 9″ round baking pans.  Bake at 350°F for 25-30 minutes.  Cool for 10 minutes before removing from pans; set aside & cool completely.

For frosting, beat the cream cheese, butter, powdered sugar, & vanilla.  Beat in enough milk to achieve spreading consistency.  Spread frosting between layers, inserting toothpicks to stabilize layers.  Frost top & sides of cakes.  Sprinkle with pecans.  Store in refrigerator.

1. Preheat the oven to 180°C (356°F).  Brush a round 22cm (9″) base measurement cake pan with melted dairy spread to lightly grease.  Line the base with non-stick baking paper.
2. Combine the cocoa powder & hot water in a medium bowl.  Combine the instant coffee powder & boiling water in a cup.  Add the coffee to the cocoa mixture & stir until combined.
3. Add almond meal, sugar, & egg yolks to cocoa mixture, & stir until well combined.
4. Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form.  Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined.  Gently fold in remaining egg whites until just combined.
5. Pour mixture into prepared pan.  Place cake pan in a roasting pan.  Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan.  Bake in preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean.  Remove from the oven.  Remove cake pan from water bath & set aside for 20 minutes to cool  Turn cake onto a wire rack & remove paper.  Set aside for another 20 minutes or until cooled to room temperature.
6. Cut cake into wedges & carefully transfer to serving plates.  Serve with strawberries

1. In a mixing bowl, combine pumpkin, milk, eggs, sugar, & pumpkin pie spice. Transfer into a greased 13″ x 9″ baking pan. Sprinkle with dry cake mix & drizzle with butter.
2. Top with walnuts if you’ve opted to.
3. Bake at 350°F for 1 hour or until a knife inserted near the center comes out clean.
4. Serve with ice cream or whipped cream.

Chef’s note:
I only use 3 tsp of the pumpkin pie spice.

Filling:

Topping:

For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.) Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor. Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over. Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping:
Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Topping:

Filling:

1. Beat together butter & sugar until fluffy. Beat eggs in separate bowl until well mixed (the more air in the mix at this stage the better). Add eggs to mixture a bit at a time, mixing well after each add. Add chocolate powder to flour & sieve into mixture. Mix well & pour into greased baking tin.
2. Bake at 180°C for approximately 20 minutes (depending on oven). To test when ready, place a knife into the center of the cake. Knife should come out clean when ready. Cool on wire rack.
3. For filling, place butter in bowl. Add chocolate powder to Icing sugar & sift onto butter. Add squirt of lemon juice. Beat together until smooth. Slice cake in half & add to middle.
4. For topping, cover in melted chocolate. Allow to harden & enjoy!

Make cake mix according to directions. Bake according to directions. While hot poke holes in top & then pour syrup on top. Then when cool cover with whip cream & crushed peanut butter cups.

1. Preheat oven to 350°F.
2. Lightly grease a 13″x9″ pan.
3. Combine cake mix, apple filling, & eggs.
4. In separate container, combine sugar & cinnamon.
5. Spread half the cake batter into the pan.
6. Sprinkle with half the cinnamon-sugar mixture.
7. Spread the rest of batter into pan & top with rest of sugar-cinnamon mixture.
8. Bake 30-35 minutes.
9. Test center with toothpick, if it comes out clean it’s done.