These irresistible egg- and dairy-free desserts really TAKE THE CAKE

Vegetarian Times, May, 1999 by Richard Pierce

Whisk in Orange juice, maple syrup, orange peel and vanilla extract. Cook for 4 more minutes, whisking constantly. Reduce heat to low and cook, whisking, until mixture is syrupy, about 5 minutes. Remove from heat and let cool slightly.

PER 1/20 RECIPE: 13 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 3 G CARB.; 0 CHOL.; 0 SOD.; 0 FIBER

Carrot Cake

12 SERVINGS DAIRY-FREE

Because this recipe is full of carrots and raisins, which add and hold moisture, it doesn't include flaxseeds. And because it's so moist, it doesn't need a topping. If you decide to use one, keep it simple--try the Rice Syrup Glaze or a dusting of powdered sugar.

1/2 cup raisins
1 cup coarsely chopped walnuts (4 oz.)
1 1/2 cups whole-wheat pastry flour
1 1/2 cups unbleached white flour
1 Tbs. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground allspice
3/4 tsp. ground nutmeg
1 cup maple syrup
3/4 cup canola oil
1/2 cup soy milk
2 Tbs. pure vanilla extract
1 Tbs. cider vinegar
3 cups packed, finely grated carrots

PREHEAT OVEN TO 350 [degrees] F. Grease 10-inch tube pan. In small bowl, combine raisins and enough warm water to cover and let soak for 20 minutes.

Meanwhile, spread walnuts in small baking pan and bake until toasted, stirring once or twice, about 10 minutes. Remove from oven; maintain oven temperature.

In large bowl, sift both flours, baking powder, baking soda, cinnamon, salt, allspice and nutmeg.

In another large bowl, stir together maple syrup, oil, soy milk, vanilla extract and vinegar. Sprinkle grated carrots into flour mixture and mix until well coated (mixture will appear dry and crumbly). Gradually add maple syrup mixture, stirring with wooden spoon. Drain raisins and stir into batter along with toasted walnuts (batter will be rather stiff).

Spoon batter into prepared pan, spreading evenly. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, 45 to 60 minutes. Let cool 20 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely, then remove inner tube.

PER SLICE: 400 CAL.; 6 G PROT.; 21G TOTAL FAT (2 G SAT. FAT); 51 G CARB.; 0 CHOL.; 404 MG SOD.; 4 G FIBER

Cherry-Filled Lemon Cake

10 SERVINGS DAIRY-FREE

Ideal for any occasion, this light and elegant cake is sure to be a hit with your friends.

1 Tbs. flaxseeds (see glossary, p. 111)
3/4 cup soy milk
1 1/2 cups unbleached white flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground turmeric
1/2 cup maple syrup
1/2 cup fresh lemon juice
6 Tbs. canola oil
1 Tbs. vanilla extract
2 Tbs. grated lemon peel, plus more
  for garnish
Cherry Filling (see recipe)

PREHEAT OVEN TO 350 [degrees] F. Grease 9-inch round cake pan. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with 1/4 cup soy milk; let mixture soak 5 minutes.

Meanwhile, in large bowl, sift flour, baking powder, ,baking soda, salt, cinnamon and turmeric.

To mixture in blender, add maple syrup, lemon juice, oil, vanilla extract and remaining 1/2 cup soy milk. Add lemon peel and pulse once or twice to combine. Gradually add maple syrup mixture to flour mixture, mixing well with wooden spoon. Pour batter into prepared pan. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, about 25 minutes. Let cool for 10 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely.