I love applesauce cake! If you’ve never had one, it’s kinda like a spice cake. My Great-Aunt Audrey used to make it for me anytime I would visit her. Here is my vegan version.

Ingredients

• 2 cups flour
• 2 tsp baking soda
• 2 tsp apple pie spice
• 1/4 tsp ginger powder
• 1/4 tsp cloves
• 1/2 cup vegan margarine, softened
• 1 cup raw sugar
• egg replacer equivalent to 2 eggs
• 1 1/2 cups applesauce
• 1/4 cup apple juice

Directions

• Preheat oven to 375 degrees Fahrenheit.
• Whisk together dry ingredients (flour through cloves), set aside
• Combine margarine, sugar and egg replacer and mix with a hand mixer until light and fluffy.
• Add applesauce and apple juice and mix until combined.
• Add dry ingredients and mix well.
• Pour into well greased 13×9 baking pan and bake for 35-45 minutes, or until a toothpick comes out clean
• Cool in pan and serve.

*NOTE: This cake is extra yummy with some maple frosting on it! You can find a recipe for maple frosting in one of my favorite cookbooks: Vegan Cupcakes Take Over the World

I love pumpkin pie, and where would Thanksgiving dinner be without it? I made the pumpkin pie recipe from the soy desserts cookbook by Patricia Greenberg and my Mom’s super easy and very yummy pie crust recipe which is below (and makes enough for two crusts).

Ingredients

• 2 1/4 cups flour
• 1 tsp salt
• 1/2 cup COLD plain soy milk
• 3/4 cup vegetable shortening

Directions

• Whisk flour and salt together in a small mixing bowl.
• Remove 1/3 cup of flour and salt mixture to a large mixing bowl and whisk together with soy milk until well blended.
• Add the remaining flour and salt mixture and mix well with a spoon.
• Divide dough in half and roll out on a floured surface.

I love cookies and I love pumpkin pie, and this recipe combines the two. This recipe is really tasty, but the cookie is really cakey and soft. So, if you like crunchy cookies this might not be the recipe for you. If you like all things pumpkin though (especially pumpkin bread and muffins) these are really yummy!

Ingredients

• 1 (15 oz) can pumpkin puree
• 1 cup soy yogurt
• egg substitute equivalent to 1 egg
• 1 cup brown sugar
• 1 TBSP molasses
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp ginger powder
• 1/2 tsp nutmeg
• 1/2 tsp all spice
• 1/2 tsp cloves
• 2 1/2 cups whole wheat pastry flour

Directions

• Preheat oven to 300 degrees Fahrenheit.
• Combine all ingredients with a hand mixer until smooth.
• Drop by rounded teaspoons onto cookie sheets.
• Bake for 20-30 minutes, or until a toothpick comes out clean.
• Transfer cookies to wire racks to cool.

I needed to whip up a batch of cookies today, and I thought I’d share the recipe. These are easy to make and have nice a delicate flavor. For variations, try using pecan or hazelnut meal instead of the almond meal.

Ingredients

• 1 cup dairy-free margarine, softened
• 3/4 cup Florida Crystals natural cane sugar
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar
• 1 cup flour
• 1 cup almond meal

Directions

• Preheat oven to 300 degrees Fahrenheit.
• Combine margarine, sugar, baking soda, and vinegar and mix with an electric mixer on medium speed for 10 minutes.
• Add flour and almond meal and mix on low speed until well combined.
• Drop by rounded teaspoons onto a cookie sheet and flatten.
  (*hint* they will look the same coming out of the oven as going in.)
• Bake for 20-25 minutes or until lightly browned.
• Transfer cookies to wire racks to cool.

My husband and I recently celebrated our 7 year wedding anniversary and I made this to celebrate!

Crust Ingredients

• 2 cups graham cracker crumbs
• 2 TBSP vegan margarine, melted
• 1 TBSP agave nectar
• 1 TBSP water

“Cheese”cake Ingredients

• 1 8 oz. container vegan cream cheese
• 1 cup powdered soy milk
• 1 TBSP lime zest
• 1/2 cup lime juice
• 3 TBSP vegan margarine
• 1 tsp real vanilla extract
• 2/3 cup vegan powdered sugar
• 2 TBSP corn starch

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Combine all crust ingredients and press into a 9 inch pie pan
• Combine all “Cheese”cake ingredients in a blender or food processor and blend until smooth and creamy.
• Pour filling into pie crust and bake for 30-45 minutes or until bubbly and lightly browned.
• Let cool completely and refrigerate until firm.