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in gently using larger, slower, and gentler stirs with a large wooden spoon or rubber scraper. This helps keep baked goods lighter.

Vegan Chocolate Birthday Cake

This vegan birthday cake is velvety-chocolate, rich, and so very decadent.

Egg replacer to equal 2 eggs, prepared

according to pkg. directions

1 cup rice milk

½ cup sunflower oil

3 tsp. vanilla extract

2 cups sugar

1¾ cups unbleached all-purpose flour

¾ plus ⅔ cup unsweetened cocoa powder

1½ tsp. baking powder

1½ tsp. baking soda

1 tsp. salt

1 cup boiling water

1 stick (½ cup) vegan margarine

3 cups confectioners’ sugar

⅓ cup soy milk

Yield: 1 (9×13-inch) cake, or 2 (9-inch) round cakes

Prep time: 30 to 45 minutes

Cook time: 30 minutes

Serving size: 1 (4×4-inch) piece

1. Preheat the oven to 400°F. Lightly grease a 9×13-inch cake pan with vegetable shortening or cooking spray. Lightly dust with flour to coat.

2. In a large bowl, combine prepared egg replacer, rice milk, sunflower oil, and 2 teaspoons vanilla extract.

3. In another large bowl, combine sugar, flour, ¾ cup cocoa powder, baking powder, baking soda, and salt. Add to egg mixture, and blend with an electric mixer on medium speed for 3 to 5 minutes or until very smooth.

4. Add boiling water, and fold to combine.

5. Pour batter into the prepared baking pan, and bake for 30 minutes. Test for doneness by inserting a toothpick into the center. If the toothpick comes out clean, it’s done. Cool cake on a cooling rack.

6. Meanwhile, with an electric mixer on medium speed, blend softened vegan margarine, remainingcup cocoa powder, powdered sugar, soy milk, and remaining 1 teaspoon vanilla extract for 3 minutes or until smooth.

7. When cake is cooled, gently cut away from the sides of the pan, and flip cake onto a cake plate, glass cutting board, or another clean surface. With frosting at room temperature, gently frost top and sides of cake with a frosting knife. Decorate as desired. Depending on the shape of the pan (round or rectangular) cut into triangle or square pieces, and serve with soy or rice ice cream, if desired.

Parent Trap

We’ve only tried one brand of vegan margarine in this cake—Willow Run—so that’s what we recommend. Some lesser-quality vegan margarines can taste and blend quite differently, so use Willow Run if you can.

Banana Cake

This moist, banana cake is a kid- and crowd-pleasing dessert alternative to the standard banana bread. It’s also a good way to use overripe bananas.

½ cup vegan margarine, at room

temperature

1½ cups sugar or equivalent sugar

alternative

Egg replacer to equal 2 eggs, prepared

according to pkg. directions

2 cups cake flour

¾ tsp. baking powder

¾ tsp. baking soda

½ tsp. salt

1¼ cups overly ripe mashed bananas

¼ cup vegan sour cream

1 tsp. vanilla extract

Yield: 1 (9×13-inch) cake

Prep time: 20 minutes

Cook time: 25 to 35 minutes

Serving size: 1 (4×4-inch) square

1. Preheat the oven to 350°F. Lightly grease a 9×13-inch cake pan with cooking spray or vegetable shortening.

2. In a large bowl, and using an electric mixer on medium speed, beat margarine and sugar for 2 minutes or until smooth. Add egg replacer, and fold in.

3. In another large bowl, sift together cake flour, baking powder, baking soda, and salt.

4. Add wet ingredients to dry ingredients, and stir gently to combine. Fold in bananas, sour cream, and vanilla extract.

That’s So Vegan

Thanks to egg replacer, this cake can be vegan and still remain light and fluffy. A powder made of potato starch, tapioca starch flour, and other vegan leavening agents, egg replacer can stand in for both yolks and whites.

5. Pour batter into the prepared pan, and bake for 25 to 35 minutes. Test for doneness by inserting a toothpick into the center. If the toothpick comes out clean, it’s done. Top should be golden brown, not overdone. Cool cake in pan on a cooling rack, and serve directly from the pan.

Variation: You can serve this cake plain or drizzled with Orange Cake Glaze (see recipe below)