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3. Into a large bowl, sift remaining 2 cups unbleached all-purpose flour, whole-wheat pastry flour, natural cocoa powder, aluminum-free baking powder, baking soda, and salt, or blend with a wire whisk.

4. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat vegan cream cheese, remaining ¾ cup vegan margarine, and unbleached cane sugar for 1 or 2 minutes or until light and fluffy, scraping the bowl as needed with a rubber spatula. Add egg substitute, soy milk, coffee, and vanilla extract, and mix for 1 minute, and scrape the bowl once more.

5. Reduce mixer speed to low, add ½ of dry ingredients to batter, and mix to combine. Add remaining dry ingredients, and mix only until ingredients are incorporated. Do not overmix. Using a wooden spoon or rubber spatula, fold in vegan chocolate chips.

6. Spread batter into the prepared pan. Sprinkle streusel mixture over the top, and bake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool for 30 minutes on a wire rack before serving.

BAKER’S BONUS

For this recipe, use either strong leftover coffee or dissolve 2 teaspoons instant coffee in ¼ cup water.

Cherry Carob Coffee Cake

Carob has a very unique taste, but in this coffee cake, it doubles for cocoa for those who can’t have chocolate. Homemade cherry pie filling and sweet carob chips dress up this tasty cake.

Yield:

1 (9x13-inch) cake

Prep time:

20 to 30 minutes

Bake time:

40 to 50 minutes

Serving size:

1 slice

3½ cups whole-wheat pastry flour

½ cup carob powder, sifted

1 TB. aluminum-free baking

powder

2 tsp. cornstarch

1 tsp. baking soda

½ tsp. salt

¾ cup soy, rice, or almond milk

¼ cup unsweetened apple juice

concentrate, thawed

½ cup canola oil

¾ cup maple syrup

½ (12-oz.) pkg. soft silken tofu,

drained

1 TB. pure vanilla extract

1¼ cups shredded unsweetened

coconut (optional)

1 cup Cherry Pie Filling (variation in

Chapter 22), or canned pie filling

½ cup carob chips (optional)

1. Preheat the oven to 350°F. Lightly grease and flour a 9×13-inch baking pan with nonhydrogenated shortening, tapping out excess flour.

2. Into a large bowl, sift whole-wheat pastry flour, carob powder, aluminum-free baking powder, cornstarch, baking soda, and salt, or blend with a wire whisk.

3. In a separate large bowl, and using an electric mixer fitted with a whisk attachment on high speed, beat soy milk, apple juice concentrate, canola oil, maple syrup, soft silken tofu, and vanilla extract for 1 or 2 minutes or until light and fluffy, scraping the bowl as needed with a rubber spatula.

4. Reduce speed to low, add ½ of dry ingredients to batter, and mix to combine. Add remaining dry ingredients, and mix only until ingredients are incorporated. Do not overmix. Using a wooden spoon or rubber spatula, fold in shredded coconut (if using).

5. Spread ½ of batter into the prepared baking dish. Spread or drop dollops of Cherry Pie Filling on top of batter, being careful not to disturb batter. Spread remaining ½ of batter on top, and sprinkle carob chips (if using) evenly on top. Using a sharp knife, gently drag the knife through the coffee cake to swirl. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.

6. Cool for 30 minutes on a wire rack before serving.

Variation: For Carob Walnut Coffee Cake, add 1 cup chopped walnuts to batter before spreading in the pan.

VEGAN VOCAB

The phrase grease and flour means to prepare the baking pan with some sort of fat and flour to produce a nonstick surface. In most cases, either nonhydrogenated vegan margarine or a vegan solid shortening such as Crisco is used along with a bit of the flour you’re using in the recipe. The easiest way to do this is to apply 1 or 2 teaspoons shortening on a paper towel and wipe the inside surface of the pan. Sprinkle about 1 tablespoon flour on top of the shortening, and tip the pan, rolling it around until the flour completely coats the shortening with a thin film. Tap