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Can Honey Pie be Made Vegan?

Are there any recipes for vegan honey pie? I tried to search for one online but found none.
Do you have any?

A question....

Hi there...newbie to lj here and to this comm....loving the look of it though!!!

I have a question...I have recently become vegan after being veggie for years and am trying our various recipes for cakes....the only problem I have found with them is that when I take them out the over (say for cupcakes) they have risen to the top of the case or over but after awhile of being out of the oven they have all shrunk down!  They taste perfectly fine but seem to do this weird deflating thing which is a bit annoying!!!

Any suggestions as to what I am doing wrong will be gratefully received :) x

Vegan Mock Pumpkin Pie Recipe Question

I'm looking for a vegan mock pumpkin pie (meaning for me without pumpkin) recipe for Samhain but all I found was this: http://www.ifood.tv/recipe/mock-pumpkin-pie It has eggs, and I need vegan ingredients. Do you have any recipes I can use?

raspberries choco brownies


before they went into the oven
  • 3 tsp No-Egg Organ egg replacer
  • 1 3/4 C flour
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 7 Tbsp cocoa
  • 1 1/2 C sugar
  • 6 Tbsp margarine
  • 1 1/2 tsp vanilla essence
  • 50g dark chocolate
  • 1/4 C boiling water
  • 1 tsp instant coffee
  • 1/2 C frozen raspberries
  1. Preheat over to 135 degrees Celsius.
  2. Mix the No-Egg with water (as per instructions on box).
  3. Sift flour, baking soda, salt and cocoa together then set aside.
  4. Beat together sugar and margarine until creamy, then add the vanilla. Add creamy sugar mixture to the No-Egg.
  5. Cut chocolate into small pieces and add to dry ingredients. Dissolve coffee in hot water before combining everything together and spooning into a 20cm greased dish. Decorate with raspberries on top before baking for 35 minutes on the lowest rack in the oven.

Home-made REESE'S Peanut Butter Cups


For 12 peanut butter cups
  • 12 mini cupcake liners
  • 3/4 cup semi sweet Chocolate chips
  • 1/2 cup of peanut butter
  • 1/4 cup powdered sugar
  • 1/2 t pure vanilla extract
  • pinch fine sea salt [if your PB is already salted, it’s optional to add more]
  • Directions
  1. Melt the chocolate chips in the microwave in 30 second intervals until smooth. Add 2 generous tablespoons of peanut butter and stir to incorporate. Let cool for 5 minutes.
  2. Line a mini cupcake pan with mini liners. Place a heaping teaspoon of melted chocolate in each mini cupcake liner, coating the insides with chocolate using the back of your spoon. repeat with all 12 liners.
  3. Place the cupcake tin into your freezer and allow the chocolate to harden.
  4. Meanwhile, stir together peanut butter, vanilla, salt, and sugar to form a paste. Make sure you knead in all the ingredients.
  5. Divide peanut butter paste into all 12 liners, pressing down gently.
  6. Top with a teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen.
  7. Chill in fridge/freezer for at least one hour.

For those of you in Toronto...


ARK II welcomes you to Panacea (588 Bloor Street West, Toronto, just west of Bathurst Subway station) for a surprise vegan bake sale.

On Sunday, March 13, we will be promoting and selling vegan goodies between 2pm - 5pm.

We hope to see you there!

If you'd like to contribute some of your favourite vegan baked goods, please do so. All support is welcome.



588 Bloor Street West
Toronto, ON

Caramel Slices

Hey! Thought I'd share a rather simple recipe as my first post!


2/3 C self-raising flour
1/2 C brown sugar, tightly packed
2/3 C desiccated coconut
1/3 C margarine, melted

Caramel centre
1/8 C margarine
2 Tbsp golden syrup
Can of vegan condensed milk
3 Tbsp cornstarch

200-250g dark chocolate

Preheat oven to 180°C.

Grease a 20cm square tin and line with baking paper.
To make the base, sift flour in a medium bowl before adding the brown sugar, coconut and 1/3 of a cup of melted margarine. Mix well until combined. Press into the tin and bake for ten minutes or until base has risen and is slightly browned. Allow to cool while making the caramel.

To make the caramel, melt margarine and the golden syrup in a medium saucepan. Add the condensed soy milk mixture and cook over low heat for 8-10 minutes. Place two tablespoons of the cornstarch in a small bowl, add a few spoon-fulls of the caramel mixture and mix until cornstarch is dissolved. Return to the saucepan and heat, stirring constantly until mixture thickens (be careful to scrape the bottom of the saucepan as the mixture will stick). The mixture should be thick. If it hasn't thickened, repeat the procedure with another tablespoon of cornstarch. Pour caramel over the base and bake for another 10-12 minutes, until the rim of the caramel is slightly browned. Let the slice cool to room temperature.

Once slice has fully cooled, melt the chocolate using a double boiler (pot 1/3 filled with boiling water and a metal bowl sitting inside) or microwave. Pour evenly over the slice and place in the fridge to set for at least an hour. When the chocolate is still soft but cool enough to keep its shape, run a knife through the chocolate layer in the sizes that you would like your slices to be. This will prevent the chocolate from cracking when cutting later. Once firm cut the slice and store in a tightly sealed container in the fridge.

x posted to vegancooking

Lemon Cornmeal Cake

Lemon Cornmeal Cake

I really like the way this cake turned out. I increased the lemon zest because nothing is ever lemony enough for me (yum), but otherwise baked this as written.

I am not so fond of the simple glaze (lemon juice and sugar stirred together) and am going to try different glazes in the future. If anyone has any simple favorites that do not involve powdered sugar, I'd love to hear them.

I have served this with a blueberry coulis, and also strawberry shortcake style. It's delicious either way, or on its own.

recipe copy/paste under hereCollapse )

Crossposted to bakebakebake

baked donuts.

Cupcakes and muffins and cookies, oh my!

I had my kids'-party-themed 21st at the weeekend, and I spent two days baking for it. Here was the result. I'm too lazy to track down recipes now, but I'll provide them on request! Enjoy. :)

(Click to enlarge)

Raspberry and lime muffins, vanilla cupcakes with lemon icing, gummy sweets, chocolate-peanut butter pillows, choc chip cookies and Mexican chocolate snickerdoodles.Collapse )