WIN Tofutti Voucher worth $3.99!!!

I won this myself during MoFo 2010 thanks to the AWESOME Miso for Breakfast but alack and alas I can't use it because it needs to be used in the good ole U S of A so one of you lucky peeps living in America can benefit from it instead.

Just leave me a comment and I'll pick one lucky person at random and post it over to you. So long as you promise to tell me which amazing Tofutti product you ended up buying, personally I would LOVE some of this.

Barefoot Contessa Chocolate Cake Veganized

I saw an episode of The Barefoot Contessa where Ina Garten made this awesome looking Chocolate Cake. This particular recipe really shouted out to me because one of her ingredients was coffee. That and the fact that it's cake!

Hello!

I really like the idea of using coffee with chocolate. They are a perfect combo on the taste bud scale so I was really eager to try and veganise her recipe. I'm so glad I did. This is IT as far as I'm concerned, I will never use another chocolate cake recipe.

Chocolate Cake

Ingredients

2 cups self raising flour (or plain flour)
half a teaspoon of salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
half a cup light brown sugar
1 cup vegetable oil
1 cup hot coffee –  (made with 1 teaspoon of instant coffee powder)
1 cup soya milk
1/2 cup silken tofu (whizz it up first to make it nice and smooth)
1 teaspoon of good vanilla extract

Method

Preheat oven to 180 degrees (360 Fahrenheit)
Grease two 9 inch sandwich cake pans with margarine and line the base with greaseproof (parchment) paper. Sprinkle some flour into the pans to coat the sides and shake off excess flour.
In a big mixing bowl sift together the flour, salt, baking powder, baking soda, cocoa powder, granulated sugar and light brown sugar.
In a separate mixing bowl mix together the oil, coffee, milk, tofu and vanilla extract and then add these to the bowl with the flour and things.
Mix really well.
Divide the mixture equally into the two sandwich pans and bake in the middle of the oven for about 40 mins. Check the cakes are cooked by inserting a clean cocktail stick into the centre - if the stick comes out clean your cakes are cooked.
Leave to cool completely before turning them out.

I sandwiched mine together using buttercream which is a delicious mixture of marg and icing sugar.
To cover the cake I melted 100 grams of 85% dark chocolate and added this to more buttercream.
This cake is a winner.
MAKE IT NOW!

One I made for my son's 18th birthday - I grated dark chocolate on this one.

 One I made for my mum's friend's birthday - it's omni approved!

Vegan Cherry Sponge Cake

S'uuuuuuuuuuuuuuuuuuuuuuuup!

Mostly I are making cakes. And eating cakes. Mostly I are happy.

This makes such a delicious, dense, moist, rich cake you will wonder where this recipe has been all your vegan life.

Vegan Cherry Cake

Ingredients
3 cups of self raising flour
1 cup sugar
1 cup glace cherries, halved
3/4 teaspoon salt
2 cups coconut milk (which conveniently is one whole tin)
2/3 cup of groundnut oil
1 teaspoon vanilla essence
2 teaspoons cider vinegar

Method

Heat the oven to 180 degrees. Grease and line a 9 inch cake tin (deep one).
Sift the flour, sugar and salt into a large mixing bowl. In another bowl stir together the coconut milk, oil and vanilla and add to the flour, sugar and salt. Add the halved cherries and mix until you get a smooth batter. The consistency will be quite thick for a cake batter but this is good.
Just before pouring into the cake tin, stir in the cider vinegar.

Bake for about 1 hour 30 mins (check after 1 hr 15 mins) until a toothpick inserted into the centre comes out clean. Don't be tempted to open the oven for at least an hour or it will sink!
Cool in the tin.