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MAKES 8 SERVINGS

2 cups (255 g) unbleached all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3 tablespoons dry vanilla pudding mix

1 large vanilla bean

1 cup (240 ml) almond milk

1 cup (225 g) Earth Balance, at room temperature

1 cup (200 g) evaporated cane sugar

1 teaspoon almond extract

¼ cup (55 g) silken tofu, drained

Preheat the oven to 350° F (180° C). Lightly oil a round 8-inch (20 x 4 cm) or 9-inch (23 x 3.5 cm) cake pan and then lightly dust the pan with flour. Shake the pan to coat, discarding any remaining flour.

In a large bowl, sift the 2 cups flour. Add the baking powder, baking soda, salt, and dry pudding mix, and stir until well combined. Set aside. Lay the vanilla bean flat on a cutting board, and using a small, sharp knife make a cut through the top layer only of the bean, starting from the top and slicing downward. In a small saucepan over low heat, cook the almond milk and the vanilla bean about 10 minutes. Remove from the heat and, using a slotted spoon, remove the vanilla bean and set aside on a plate to cool. Pour the almond milk into a small bowl to cool as well.

In a separate large bowl, add the Earth Balance and beat with electric mixer until fluffy, about 30 seconds. Add the sugar and continue to beat until fluffy, 1 to 2 minutes. Add the almond extract and beat again just until combined. Once the vanilla bean has cooled, and using the same sharp knife, gently scrape out the black seeds from the vanilla bean and put them in the cooled of almond milk.

In a food processor or blender, add the tofu and pulse a couple of times. Add the almond milk and purée until well combined, just a few seconds.

In the bowl of the sugar mixture, add half of the flour mixture and beat on low. Continue to beat and add in half of the almond milk mixture. Combine briefly and then add the remaining flour and the remaining almond milk mixture. Beat until well combined. Pour the batter into the prepared pan and bake 35 minutes, or until golden brown on top and a toothpick inserted in the center of the cake comes out clean. Place on a wire rack to cool completely. When cooled, frost with Lemon Buttercream Frosting (see recipe on page 272).

Srv: 1 Slice | Cal: 410 | Fat: 23 g | Sat Fat: 9 g | Col: 0 m g | Carb: 48g | Fib: 1 g | Pro: 4 g

BITCHWORTHY: VEGAN PUDDING!

THOUGHT VEGAN PUDDING WAS A MYTH? THINK AGAIN. DR. OETKER ORGANICS HAS A LINE OF DRY PUDDING THAT IS SO GOOD YOU MIGHT FIND YOURSELF BUYING IT IN BULK. THERE ARE A VARIETY OF FLAVORS SUCH AS CHOCOLATE, VANILLA, BUTTERSCOTCH, COCONUT, AND BANANA. AVAILABLE AT WHOLE FOODS AND MANY HEALTH FOOD STORES, OR YOU CAN ORDER IT ONLINE AT WWW.VEGANESSENTIALS.COM.

Strawberry Cupcakes

I have a confession to make. I am completely and utterly addicted to cupcakes. They are my Achilles heel. When I lived next door to my BFF Keesha in Florida we would put the kids to bed, and bake strawberry cupcakes as a mindless, temporary relief from the woes of raising infants. Oh the power of cupcakes!

MAKES 1 DOZEN CUPCAKES

2 cups (255 g) unbleached all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (120 ml) canola oil

½ cup (120 ml) almond milk

1 cup (200 g) evaporated cane sugar

2 teaspoons pure vanilla extract

1 teaspoon almond extract

⅓ cup (75 g) silken tofu

1¼ cups (200 g) chopped fresh or frozen

strawberries

Preheat the oven to 325° F (165° C). Line a 12-cup muffin pan with crimped paper liners.

In a large bowl, sift in the flour. Add in the baking powder, baking soda, and salt; stir until combined. In a separate large bowl, whisk together the oil, milk, sugar, and extracts until well combined. In a food processor or blender, purée the tofu and strawberries until creamy. Add the strawberry mixture to the milk mixture and whisk until combined. Create a small well in the dry mixture and pour in the wet ingredients. Stir to combine but do not overmix. Pour the batter into prepared