BLUEBERRY CAKE

Yesterday I Made:

BLUEBERRY CAKE for DESSERT.

Recipe from The Joy of Vegan Baking Cookbook by Colleen Patrick-Goudreau.

This is basically a blueberry coffee cake.

There are three components to this dessert:

1. The cake (I used whole wheat flour instead of AP flour).

2. The blueberries (plain).

3.The Streusel topping (sugar, earth balance, flour, and cinnamon).

The recipe itself is pretty easy to make and also to make substitutions with the berries.

It bakes for 50 minutes and then you can either let it cool or serve warm.

CARROT CAKE WITH TOFU CREAM CHEESE FROSTING

Today I Made:

CARROT CAKE WITH TOFU CREAM CHEESE FROSTING for BREAKFAST.

Recipe from CANDLE CAFE COOKBOOK.

Today is my husband's birthday and I decided to make him cake for breakfast.

Who says you can't have birthday cake first thing in the morning?

I'm not a fan of carrot cake, but he is, and this recipe turned out great.

Spicy, sweet, moist, and full of color from the grated carrot, chopped fresh pineapple, raisins, and topped with chopped walnuts.

I made a slightly healthier version than the original recipe by using whole wheat versions of the flours.

And it's sweetened with maple sugar instead of refined sugar.

The recipe for the frosting was altered from the one in the book.

In the book, the directions call for silken tofu to be boiled for 5 minutes, then submerged in cold water, squeezed dry, and then blended up with Tofutti Cream Cheese, unrefined sugar, safflower oil, and vanilla extract.

Thanks to Green Earth Institute, I blended the cream cheese, sugar, safflower oil, and vanilla extract in my mixer until smooth and chill for 20 minutes.

No silken tofu required.

We both had one slice for breakfast along with our morning coffee.

HAPPY BIRTHDAY TO MY HUSBAND AND GRANDMA!!!