We asked our Facebook fans to submit their favorite holiday recipes with us for our latest cookbook. If you are looking for a new dessert to share with your family and friends during the holiday season, try Sue's No-Guilt Vegan Berry Cake.
Sue’s No-Guilt Vegan Berry Cake
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup nondairy yogurt (soy or coconut-plain) if you can’t find plain, flavored will work.
- 1¾ cup cake flour
- ¾ cup granulated sugar
- ½ teaspoon vanilla
- ½ cup vanilla nondairy milk (silk or whatever)
- 2 tablespoon lemon juice
- ½ cup water
- 1 cup of mixed berries, frozen-thawed or fresh
- Powder sugar to sprinkle on cake for after it’s baked!
- 12 ounce bag of frozen berries
- 1 cup sugar
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice
Combine the flour, sugar, baking soda, baking powder and salt in a mixing bowl. Add the yogurt, vanilla, nondairy milk, lemon juice, and ½ cup of water. Carefully stir in the blueberries. Mix until just blended-don’t over mix. Pour into an 8x8 inch pan (I spray it with the closest to zero non-stick spray that I can find. Hey, ya gotta use something) and bake at 350 degrees F until a knife inserted into the center comes out clean, about 30-40 minutes. Remove and cool completely. Sprinkle with powder sugar if you want it. (I hate the term “if so desired”)
For sauce, bring berries, lemon juice, sugar and cornstarch to a boil on stove, lower heat and cook while stirring, until thickened. About 15-20 minutes. Be careful not to scorch. It will thicken upon sitting. Spoon still warm sauce over sliced cake.
Look for more side dish, appetizer, main dish and dessert recipes in our Holiday Cookbook! And don’t forget, after the guests are gone and the dishes are done, be sure to share your recipe success story with us on Facebook!