Ok, I've finally created it-the most phenomenal, out-of-this-world, unbelievably delicious Vegan Chocolate Cake ever! In addition to this Vegan Chocolate Cake's outstanding flavor, it's super easy to make! It should take you less than 30 minutes to make (and only 40 minutes to bake!). So, it's amazingly tasty, easy to make, plus it has wonderfully light, soft, and smooth texture-it practically melts in your mouth. This Vegan Chocolate Cake is bliss, heaven, warmth, comfort, and everything delicious! Make this cake as soon as you can!

Ingredients

2 cups flour
1 ½ cups dry vegan sweetener
2 teaspoons baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 cup Earth Balance Non-Hydrogenated Spread, softened
1 ½ cup soymilk
3 teaspoons apple cider vinegar or 1 tablespoon plus 1 teaspoon lemon juice
1 tablespoon plus 1 ½ teaspoon Ener G Egg Replacer
6 tablespoons water
1 ½ teaspoon vanilla
4 ounces unsweetened baking chocolate, melted

Preheat oven to 350 degrees. Oil a 9"x13" baking pan and set aside. Combine the soymilk with the vinegar or lemon juice and let sit for 10 minutes. Meanwhile, combine the egg replacer and water in a small bowl, and mix until frothy-set aside. In a large mixing bowl, sift together the flour, dry sweetener, soda, cream of tartar, and salt. Add Earth Balance, half the soymilk-vinegar mixture, egg replacer-water mixture, and vanilla and mix for 2 minutes. Add remaining soymilk-vinegar and melted chocolate. Mix for an additional 2 minutes. Spread into the prepared pan and bake for 38-45 minutes (I used a glass baking dish, and the cake was done in about 38 minutes). Let cool in pan. (This recipe makes awesome chocolate cupcakes too!)

Vegan Chocolate Cake tastes most magical when eaten in a most comfortable spot--in bed, in your favorite chair, surrounded by soft pillows on your sofa, or on a beach at sunset...

Ingredients:

½ cup Earth Balance Non-Hydrogenated Spread
2 ounces unsweetened baking chocolate
1-3 cups (depending on how sweet you like it) powdered dry vegan sweetener
For a thicker frosting, add unsweetened cocoa powder until the consistency of your desires is reached.

Melt the Earth Balance and baking chocolate over very low heat or double boiler. Add the sweetener (you could use a coffee mill or food processor to turn the sweetener into a powder) and mix until smooth. Slowly spread or drizzle this wonderful frosting-glaze over the cooled cake.

This is moist, dense, soft, sweet, has a bit of a crunch, and it melts in your mouth! You'll savor every last morsel, and be yearning for more. (This cake doesn't last more than a day at our house.)

This cake is a total hit at dinner parties, birthday parties (did we mention this makes a fantastic birthday cake?), office parties, or a simple dessert for your family (because you can make this cake in a short amount of time-it's super easy). And the icing on this carrot cake is out-of-this-world!

After you make and devour this amazing Vegan Carrot Cake, you'll be in Carrot Cake heaven and you'll wish you had made two. My Vegan Carrot Cake is best in either bundt or cupcake form, but feel free to experiment with other Carrot Cake shapes! This serves one or more, depending on how much you want to share...

Ingredients

1 cup Earth Balance Spread, softened
2 cups your favorite vegan dry sweetener
1 tablespoon plus 1 ½ teaspoons Ener G Egg Replacer
6 tablespoons water
2 ½ cups flour
½ teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 cup grated carrot
1 cup crushed pineapple, drained
1 cup shredded coconut
1 cup walnut or pecan pieces

Preheat oven to 325 degrees. Oil and flour a bundt pan, set aside. In a small, deep cup or bowl, combine the Egg Replacer and water. Mix well until frothy. Set this aside.

In a medium-sized mixing bowl, combine the Earth Balance and sweetener, until well mixed and creamy. (An electric mixer is great, but a spoon will work just fine.) Add the Egg Replacer and water mixture, then the vanilla,and blend well.

In a separate bowl, combine the flour, salt, cinnamon, soda, and add to the wet ingredients. Stir until everything's all mixed up. Add the grated carrot and the pineapple, stir. Fold in the nut pieces and coconut.

Pour batter into prepared bundt pan and bake for 75 minutes, or until toothpick comes out clean. If making into cupcakes, bake for 60-70 minutes instead, or until a toothpick comes out clean.

Let cool on cooling rack for 10 minutes, then invert onto serving plate, or other container (preferably with a lid, unless you plan to eat this right away).

Ingredients:

1 container (I think it's 8 ounces) Toffuti Non-Hydrogenated Better Than Cream Cheese, softened

¼ cup Earth Balance Spread, softened

½ to 1 cup liquid or dry vegan sweetener of choice (I've used both liquid and dry sweeteners, and they all work wonderfully-of course, the more liquid you use, the wetter your frosting will be. I like to drizzle the frosting instead of spread, but it's all up to you.)

1 teaspoon vanilla

Place the above ingredients in a small bowl and mix until smooth and creamy. Spread or drizzle over cooled cake.

This is unique vegan cardamom cake is light and dense at the same time, yet also moist and delicious. I've made it in loaf (oil and flour 2 8x10 if you like this option), bundt, and rectangular pans, and even cupcakes.

This vegan cardamom cake is a favorite among friends and family, and one of our favorite birthday cakes.

Yes, a cardamom cake isn't one we see everyday, but this cake is fantastic! It's delicious, and you won't want to share this cake with anyone-it's that yummy!

Ingredients

2 ½ cups flour
1 tablespoon cardamom
½ teaspoon baking powder
½ teaspoon salt
½ cup Earth Balance Spread
1 1/3 cup dry vegan sweetener
2 tablespoons plus 1 ½ teaspoon Ener G Egg Replacer
½ cup plus 2 tablespoons water
½ cupToffuti Better Than Sour Cream
1 tablespoon vanilla

Preheat oven to 325 degrees. Oil and flour desired pan and set aside. Sift together the first 4 ingredients in a small bowl and set aside.

Also set aside the Egg Replacer and water after you've mixed them until frothy. Cream Earth Balance until fluffy in a medium-sized bowl.

Gradually add sweetener and mix well. Add the Egg Replacer/water mixture in fifths, stirring well after each added "fifth." Stir in Toffuti and vanilla. Slowly add the dry ingredients to the wet mixture and stir until well mixed. Pour batter into desired pan(s) and bake for 55-65 minutes, or until toothpick comes out clean.

Cool on racks for 10 minutes before inverting.

Topping for Vegan Cardamom Cake

1 cup chopped pecans, walnuts, or macadamia nuts
½ cup Earth Balance Spread
½ to ¾ cup maple syrup or agave nectar

Place the above ingredients in a saucepan and cook over med-low heat until Earth Balance is melted and ingredients are well combined-10 minutes or less, and stir often. Once well combined, drizzle over cooled cake.

You could also frost this cake with the "Not Really Cream Cheese" frosting.

My Vegan Lemon Pound Cake is soft, tender, dense and moist. It's sunshine, smiles, light, and joy all in a cake! Even though this is a Lemon Pound Cake, and lemon is most often associated with warmer weather, I promise this cake will be a hit within your home, regardless of the season, or the temperature outside! Give this cake a try, and you'll be grateful you're vegan and even more grateful for Vegan Lemon Pound Cake!

Ingredients
2 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups Earth Balance Non-Hydrogenated Spread
2 1/4 cup vegan granulated sugar
3 tablespoons Ener G Egg Replacer
3/4 cups water
1 cup soymilk
1 1/2 tablespoons lemon zest
2 teaspoons lemon extract
1/2 cup plus 2 tablespoons lemon juice

Preheat oven to 300 degrees. Oil and flour a bundt pan, set aside. In a small bowl, combine the egg replacer and water, mix until frothy, set aside. In another a small bowl, sift together the flour, baking powder, and salt. In a medium-sized bowl, cream the Earth Balance and 1 3/4 cups of the sugar. Add the equivalent of 1/6 of the egg replacer-water mixture at a time to the creamed Earth Balance and sugar, mixing well after each "1/6" addition. Add the flour mixture alternating with the soymilk--start and end with the flour. Mix, or stir well after each addition of the soymilk (before you add the next bit of flour). Once the flour and soymilk have been mixed, add the lemon zest, lemon extract, and 2 tablespoons of the lemon juice. Stir well. Pour batter into prepared pan and bake for 1 1/2 hours, or until toothpick comes out clean.

Remove from oven, let sit in pan for 10 minutes, then invert onto cooling rack with a plate or pan underneath (because you'll be pouring hot liquid over the cake, and you probably don't want a sticky mess on your counter). Poke holes with toothpick all over the top of the cake and let cool for a while longer.

Meanwhile, in a small saucepan, boil the 1/2 cup lemon juice and remaining sugar over medium heat, and stir until sugar dissolves. Pour this "syrup" over the cake. Ok, it's done. This cake will stay yummy, covered, for 5 days, (I'm almost certain it won't last that long) or thereabouts. I think you'll love this cake too. Enjoy, and thanks for choosing Vegan--it's better for you and our precious planet!

This cake contains no wheat, no flour, very little sugar, and tastes so so so so delicious! It is a frequent snack request within playgroups and gatherings with friends and family. Vegan Peanut Butter-Oat Cake is a favorite with the children and adults in our lives--everyone who's tasted it positively loves it, and I think you will too!

Ingredients
1 cup peanut butter***
1 cup Earth Balance Non-Hydrogenated Spread, very soft
3/4-1 cup maple syrup (depending on how sweet you like it)
Ener G Egg Replacer and water equal to 3 eggs
2 1/2 cup oats, milled to a fine "meal" in coffee mill or food processor (I think a coffee mill works better)
1 cup dried shredded coconut
1/2 chocolate chips (optional)

Preheat oven to 350 degrees. In a large bowl, mix until smooth the Earth Balance, peanut butter, and maple syrup. Mix the egg replacer and water until frothy, and add to the peanut butter-syrup-Earth Balance mixture. Add the coconut and the oat "meal" and stir until everything is well mixed. If using, stir in the chocolate chips.

Pour cake batter into a well oiled 9x11 inch baking dish (I use glass) and bake for 45 minutes, or until golden around the edges. Remove from oven, and let cool for about 10 minutes before drizzling with the following recipe:

1/2 cup melted Earth Balance
3 tablespoons peanut butter***
1/2 cup maple syrup
1/2 cup shredded coconut

Combine the above 3 ingredients and slowly drizzle over cake.

Because this cake contains no flour, it is a bit crumbly, but becomes less crumbly if stored in the fridge overnight.

***Any nut butter can be substituted for the peanut butter. I've made this cake using raw cashew butter, roasted cashew butter, macadamia nut butter, almond butter, and all created different flavors, but were wonderfully tasty!