blog.eliduke.com

this is a recipe that i absolutely LOVE, and it’s naturally vegan. i think i’ve asked my mom for it about a half-dozen times, so i’m finally posting it here so i’ll never have to ask for it again (although i’m sure she loves giving it to me every time i ask).

i was asking for the recipe now because i thought it would be really cool to see if any of the bakers here at McMurdo would be willing to make this for dessert some day.

Wacky Cake

(For a 8″ square/circle pan. You can double this for a 9 by 13)

Sift together into the pan that you will be baking the cake in:

• 1 1/2 cups flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Make three wells in the sifted ingredients. Put one of the following ingredients into each of the wells:

• 1 tablespoon vinegar
• 1/3 cup oil
• 1 teaspoon vanilla

Pour 1 cup of cold water over the ingredients and mix well with a fork.

Bake at 350 degrees for 20 – 25 minutes… until a toothpick comes out clean.

YUMMY!!!!!!

i fucking LOVE pumpkin pie. i don’t know if y’all are aware of how much i love it, but it’s like one of my most favorite things in the whole world. seriously. i had 4 slices (1/2 a pie) on thanks giving and still could have eaten more.

what was most exciting about this thanksgiving is that i finally perfected my recipe. ever since i became vegan (about 3 years ago) i’ve been working on this recipe and doing everything i could to make it delicious. it all came together this time and i’m finally ready to release it to the world.

• 1 15 oz. can of pumpkin
• 1 12 oz. pack of firm silken tofu
• 1 HEAPING cup of brown sugar
• 3 tsp of pumpkin spice*
• 1 tbsp of corn starch

put all that into a food processor and blend the shit out of it. when it’s nice and wonderfully smooth, poor it into a pie crust. bake at about 400 degrees for about 30 minutes, but keep your eyes on it in case it gets out of hand. serve chilled.

*the pumpkin spice can be pre-made or you can mix your own. i know that the total of the ingredients below is short 1/3; i thought i’d leave that for you to decide.

• 4/3 tsp ground cinnamon
• 2/3 tsp ground ginger
• 1/3 tsp allspice
• 1/3 tsp nutmeg