Recipe Corner is a regular column by Liina Laufer
Here are two delicious eggless, whole grain cakes that can be served in loafs, frosted in layers, or dribbled with a sauce (such as apple, lemon, or caramel sauce). They are adapted from recipes in Cooking for Consciousness by Joy McClure and Kendall Layne, which can still be found on Amazon and in used bookstores.
Applesauce Cake
2 C applesauce
¾ C honey
¼ C oil
1 t pumpkin pie spice
1 t vanilla
1 t lemon zest
2 t baking soda
½ t salt
3 C whole wheat pastry flour
1 cup chopped dates
½ cup chopped almond
Gingerbread
¾ C honey
¾ C oil
1 C molasses
1 2/3 C sour milk or this yogurt
½ t salt
1 t ginger
1 ½ t cloves
1 ½ t cinnamon
1 ½ t baking soda
4 C whole wheat pastry flour
Beat together liquids. Mix the dry ingredients then gradually add the liquid, beating well. Oil an 8×12 inch pan, 2 loaf pans, 2 circular layer pans, or a spring form pan with a hole in the center.
Pour in the batter, smooth the top, and bake at 350 degrees for 40-60 minutes, until a toothpick or knife comes out clean. Cool before removing from pan.
“I love to cook from scratch. I prefer simple, all natural ingredients, the fewer the better. I was raised on the sentient Margii diet, so I cook without onions, garlic, mushrooms, eggs, or meat. Check out my sentient recipes at recipesdeliina.wordpress.com”