Vegan Spice Cake

Sharon Says: 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, a website dedicated to living a cruelty-free lifestyle including vegan recipes, vegan news & vegan merchandise, like cool vegan t-shirts.

Vegan Spice Cake
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
  • 2½ c. whole wheat flour
  • 1½ c. vegan sugar
  • 1½ c. soy milk
  • 1 c. whole canned cranberry sauce
  • ¼ c. powdered vegan sugar
  • 6 tbsp buttery vegan spread
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground cloves
  • 2 tsp ground ginger
  • ½ tsp salt
  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.


Photo Courtesy of stu_spivack on Flickr.

Gingerbread Cookies

Submitted by Happy13


½ c. shortening 6 tsp water
½ c. sugar ½ c. unsulphered molasses
1 egg yolk 2 c. flour
1 tsp ginger 1 tsp cinnamon
1 tsp cloves (scant) 1 tsp finely ground black pepper
½ tsp nutmeg ½ tsp baking powder
½ tsp baking soda ½ tsp salt
2 dashes cayenne pepper


  1. Cream the shortening, water & sugar together until light & fluffy. Add the molasses & egg yolk & mix until well blended.
  2. In a separate bowl, whisk together all the dry ingredients. Gradually add the dry ingredients to the wet mixture. If using a stand mixer, use stir. The dough will be sticky. 
  3. DO NOT ADD MORE FLOUR REGARDLESS OF HOW TEMPTED YOU MAY BE!!! Too much flour will make the cookies tough. Form into 2 flat disks & put in the freezer for at least an hour or more. 
  4. Preheat oven to 350°F.
  5. When the dough is cold enough to handle, roll it to about ¼” thick between 2 pieces of wax paper (the wax paper keeps you from having to use more flour). I roll mine a little thinner because I like a little crispness on the edges. 
  6. Gently press together the scraps into another disk & put back in the freezer until ready for use. Bake for 8-10 minutes on parchment lined cookie sheets. Cool on pan for about 5 minutes before transferring to a cooling rack. Cool completely before decorating.

Chef’s Note: I use shortening instead of butter or margarine because shortening is flavorless and doesn’t impact the spices. I think butter is best served in sugar cookies. If you decide to substitute butter or margarine for the shortening, omit the water from the recipe.

Fairly Simple Fish

Submitted by Ruth
Serves 2


2 large fish fillets, bream or snapper 3 tbsp sweet soy sauce
2 tbsp rice wine 2 tsp brown sugar
1 tsp ground ginger, or grated fresh large bunch coriander
1 lime, sliced thin 1 lemon, sliced thin
salt pepper


  1. Preheat oven to 400°F.
  2. Combine soy, rice wine, brown sugar & ginger in a small bowl & mix to combine.
  3. Add fish to bowl & allow to marinate for about an hour.
  4. Lay out a large length of aluminum foil on the bench (you can use two sheets of the same length to make is stronger).
  5. Rip apart the coriander & lay into the center of the foil.  Layer the lime & fresh lemon slices over the top of the coriander.  Lay the marinated fish into the center of the coriander/lemon/lime bed.  Sprinkle with salt & pepper.
  6. Layer another sheet of foil over the top of the fish & fold in all sides of the foil tightly to make a fully air tight parcel.
  7. Place on a cookie sheet & bake in the oven for 15 minutes.  When you open the foil the fish should have changed color & be firm to the touch.
  8. Serve with steamed rice & stir fried vegetables.

Maker’s Mark Grilled Chicken Marinade

Submitted by Maker’s Mark Distillery
Serves 6-8


1 oz. soy sauce ½ c. brown sugar
½ tsp garlic powder 1 tsp powdered ginger
2 tbsp dried minced onion ½ c. Maker’s Mark bourbon


  1. Mix all the marinade ingredients and pour over chicken pieces in a ziplock bag, removing as much air as possible before “zipping.” 
  2. Let stand (turning often) for several hours (best overnight.) Grill away!

Asian Pork Tenderloin with Light Mustard Sauce

Submitted by Happy13
Serves 4-6

Tenderloin Ingredients

3 lb pork tenderloin 1 clove garlic, finely minced
1 tsp fresh ginger, finely minced ½ tsp freshly ground pepper
¼ c. soy sauce ½ c. bourbon (Dark or light rum works as well)
2 tbsp firmly packed brown sugar

Light Mustard Sauce Ingredients

1/3 c. low-fat sour cream 1/3 c. light mayonnaise
1 tbsp Dijon mustard 1 tbsp finely chopped green onions


  1. Mix together the garlic, ginger, & pepper. Rub the mixture thoroughly into the tenderloin.
  2. Place in a long baking dish. Combine soy sauce, bourbon, & brown sugar & stir until sugar dissolves. Pour over the pork & marinate several hours or overnight.
  3. Preheat oven to 325°F. Bake for 1 hour, basting with marinade. Let rest at least 10 minutes & then slice thinly.
  4. Serve on small sourdough rolls with Light Mustard Sauce.
  5. To make the sauce, combine all the sauce ingredients & chill well.