Basic Chocolate Cake

1 cup non-dairy milk
1 tsp apple cider vinegar
3/4 cup cane sugar
1/3 cup vegetable oil
1 tsp vanilla
1/4 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 teaspoon salt

Preheat oven to 350°F.

 In a small bowl or cup, combine the non-dairy milk and vinegar and set aside.

In a large bowl, beat together the vegetable oil, sugars, and vanilla and almond extracts. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together. Pour the batter into a 9-inch cake pan and bake for 35-40 minutes. Allow the cake to cool, then frost.

Malva Pudding

A sticky-sweet baked pudding, best served warm.

1/3 cup non-dairy milk
1/4 cup raw cashews, soaked
2 tbsp non-dairy margarine
1/4 cup cane sugar
1/2 tsp vanilla extract
1/4 tsp almond extract

In a blender, combine the non-dairy milk and the cashews (soaked in water for at least two hours) and blend for around a minute until no cashew pieces remain.  Add the thickened milk to a small pot along with the margarine, sugar, and vanilla and almond extracts.  Set aside.

Preheat the oven to 350°F and assemble the following ingredients:

1/2 cup cane sugar
1/2 cup non-dairy vanilla yogurt
1/4 cup apricot jam
1 tbsp vegetable oil
1/3 cup non-dairy milk
1/2 tsp salt
1 cup white spelt flour
1/2 tsp baking soda

Add the sugar, non-dairy yogurt, and jam to a large bowl and beat for around a minute, just until there are some air bubbles in the mixture.  Add the non-dairy milk, vegetable oil, and salt and beat until combined.  Add the spelt flour and baking soda in 2 batches, beating until the batter just comes together.  Pour into an 8x8 cake pan and bake for 25 minutes.

While the pudding bakes, heat the milk, margarine, sugar, and extracts mixture over low heat until the margarine has melted and the mixture is warmed through (the mixture should never even simmer; if it does, lower the heat).  When the pudding is finished, remove from the oven and use a fork to poke shallow holes throughout.  Pour the mixture over the pudding and tilt the pan to ensure that it evenly covers the pudding, then return to the oven to bake for another 18-20 minutes.

Note: If doubling the recipe, pour into two cake pans rather than a single larger pan.

White Cake with Citrus Glaze

3/4 cup non-dairy milk
1 tsp lemon juice
1/3 cup vegetable oil
3/4 cup sugar
2 egg replacers
1 tsp vanilla extract
1/2 tsp almond extract
1 1/4 cup + 2 tbsp cake flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350°F.

In a small bowl or cup, combine the non-dairy milk and lemon juice and set aside.

In a large bowl, beat together the vegetable oil, sugar, egg replacers, and vanilla and almond extracts.  In a medium bowl, sift or whisk together the remaining dry ingredients.  Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.

Pour the batter into a 9-inch cake pan and bake for 35-40 minutes.  Allow the cake to cool, then cover with lemon glaze:

1 cup powdered sugar
2 tbsp + 2 tsp fresh lemon juice
3/4 tsp lemon zest
1/2 tsp tangerine, lime, or lemon zest

Sift the powdered sugar into a medium bowl and add the lemon zest.  Whisk in the lemon juice until the mixture is smooth.  Spoon the glaze in a thin layer over the cake.