Dairy-Free Dessert Recipes

Chocolate Cake

(Adapted from Hershey’s Perfectly “Chocolate” Chocolate Cake)

2 cups sugar

1 ¾ cup flour

¾1 cup Hershey’s Cocoa

1 ½ tsp. baking soda

1 ½ tsp. baking powder

1 tsp. salt

1 banana

1 cup soy milk

½1 cup canola oil

2 tsp. vanilla extract

1 cup hot water

Heat oven to 350 degrees.  Grease and flour two 9 in. round baking pans.  Combine dry ingredients in large bowl.  Add banana, milk, oil and vanilla:  beat on med. speed 2 min.  Stir in water.  Pour into pans.  Bake 35-35 min. or until wooden pick inserted in center comes out clean.  Cool 10 min.:  remove from pans to wire racks.  Cool completely.

Cupcakes:  Line 2 ½ in. muffin cups with bake cups.  Fill cups 2/3 full with batter.  Bake at 350 degrees for 22 – 25 minutes.  Cool; frost.  Makes about 30 cupcakes.

Chocolate Icing

1 cup cold water

5 T. flour

1 cup dry sweetener

1 tsp. vanilla

6 T. soy margarine

3 T. cocoa powder

In small saucepan, whisk together the water and flour constantly over med. heat until thick (like glue).  Be careful not to burn it!  Once thick, remove from the heat and cool completely by setting the pan in a slightly larger pan of cold water, or a sink with a bit of cold water.  While it’s cooling, in a med. bowl, mix together the sweetener, vanilla, margarine, and cocoa powder until well mixed.  Add the cooled flour mixture to the bowl and stir together until there are no lumps.  Let cool in the fridge for 30-60 min. before using.

Chocolate Pecan Brownies

1 cup soft tofu, drained

1 cup dry sweetener

2 tsp. vanilla

4 T. oil

4 T. cocoa or carob powder

1 1/3 cup whole-wheat pastry flour

2 tsp. baking powder

3/4 cup pecans, chopped

Preheat oven to 350*F.  In blender or food processor, blend tofu, sweetener, vanilla, oil, and cocoa powder until smooth and creamy.  In a large bowl, sift together the flour and baking powder.  Add the pecans and tofu mixture, mix together gently until “just mixed”.  If batter is too dry, add a splash of water.  Spoon batter into a lightly oiled 8x8 cake pan and bake for 20-25 min..  Test with a knife to see if done.  Let cool 5 min. in pan before icing and cutting into squares.  Makes 6 large brownies.

Very cake-like and moist brownies.  Without icing not very sweet.

Chocolate Chip Cookies

3/4 cup dry sweetener

1/2 cup soy margarine (Earth Balance is the best!!)

1/2 cup non-GMO Canola oil

3 T. water

2 tsp. vanilla

2 1/4 cups unbleached flour

1 tsp. baking soda

1/2 tsp. sea salt

1-1 1/2 cups semi-sweet (non-dairy) chocolate chips

Preheat oven to 375* F.  In small bowl, stir together the sweetener, margarine, oil, water, and vanilla.  In a large bowl, mix together the flour, b. soda, and salt.  Add the margarine mixture and the chocolate chips and mix together well.  Scoop spoon-sized portions onto an un-oiled cookie sheet and bake for 8-10 min. or until edges are browned.  Let cool before removing. 

Makes 1 dozen.

Oatmeal-Choco-Chip  &Walnut Cookies

1/2 cup applesauce

1 T. soy margarine

1/2 cup brown sugar (or sugar in the raw or Sucanat if you prefer)

Egg Replacer equivalent to one egg

2 tsp vanilla

1 cup whole-wheat flour

1/2 tsp baking soda

1/2 salt (optional)

1/2 cup oats

1/2 cup vegan chocolate chips (semi-sweet are fine)

1/2 cup walnuts

Cinnamon and nutmeg to taste

  1. Preheat oven to 375 degrees.  In a mixing bowl, mix together

applesauce, margarine, and sugar.  Add Egg Replacer and vanilla; mix until

smooth.

  2. Combine flour, baking soda, and salt.  Stir into the

creamed mixture along with the oats.  Add chocolate chips and walnuts.

  3. Drop by teaspoonfuls onto un-greased cookie sheets.  Bake for 10-15 minutes.