Healthy Recipes for a Vegan Pregnancy : Desserts (part 8) - No Egg-Replacer Chocolate Cake, Vegan Peanut Butter Frosting, Chocolate Peanut Butter Explosion Pie

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21. No Egg-Replacer Chocolate Cake

Applesauce helps keep this chocolate cake moist without eggs or egg replacer and cuts down on the fat, too, and the vinegar helps to lighten it up a bit.

SERVES 8

112 cups flour

34 cup sugar

13 cup cocoa powder

1 teaspoon baking soda

1 cup fortified soymilk

1 teaspoon vanilla

14 cup applesauce

2 tablespoons oil

1 tablespoon vinegar

Folic Acid:

Vitamin B12:

Protein:

Iron:

Zinc:

Calcium:

Vitamin D:

1. Preheat oven to 350°F and lightly grease and flour a large cake pan.

2. In a large bowl, combine the flour, sugar, cocoa, and baking soda. In a separate small bowl, mix together the soymilk, vanilla, applesauce, oil, and vinegar.

3. Quickly mix together the dry ingredients with the wet ingredients, combining just until smooth.

4. Pour into prepared cake pan and bake for 26–28 minutes, or until toothpick or fork inserted comes out clean.

Per Serving

Calories: 213 | Fat: 5g | Sodium: 170mg | Fiber: 2g | Protein: 4g

 

22. Vegan Peanut Butter Frosting

You’ll love this creamy frosting, and it’s a nice change from the usual flavors, especially when paired with the No Egg-Replacer Chocolate Cake.

SERVES 8

1 cup peanut butter, softened

13 cup vegan margarine, softened

2 tablespoons maple syrup

12 teaspoon vanilla

2 tablespoons fortified soymilk

2 cups powdered sugar

Folic Acid:

Vitamin B12: NA

Protein: a

Iron:

Zinc:

Calcium:

Vitamin D: only present in very small amounts

1. Whisk together the peanut butter, margarine, maple syrup, vanilla, and soymilk.

2. Slowly incorporate the powdered sugar, using a little bit more or less to get the desired consistency.

Per Serving

Calories: 388 | Fat: 24g | Sodium: 257mg | Fiber: 2g | Protein: 8g

 

23. Chocolate Peanut Butter Explosion Pie

You can pretend it’s healthy because it’s made with tofu, or toss away all your troubles to the wind and just enjoy it. You’ll feel like a kid again.

SERVES 8

34 cup vegan chocolate chips

1 (12-ounce) block silken tofu

114 cups peanut butter

2 tablespoons soymilk plus ⅔ cup

1 prepared Vegan Cookie Pie Crust (see recipe in this chapter)

2–212 cups powdered sugar

Folic Acid:

Vitamin B12:

Protein:

Iron:

Zinc:

Calcium:

Vitamin D:

1. Over very low heat or in a double broiler, melt the chocolate chips.

2. In a blender, purée tofu, 12 cup peanut butter, and 2 tablespoons of soymilk until combined, then add melted chocolate chips and stir until smooth and creamy.

3. Pour into pie crust and chill for 1 hour, or until firm.

4. Over low heat, melt together remaining 34 cup peanut butter, remaining 12 cup soymilk, and powdered sugar until smooth and creamy. You may need a little more or less than 2 cups of sugar.

5. Spread peanut butter mixture over cooled pie, and return to refrigerator. Chill until firm.

Per Serving

Calories: 561 | Fat: 32g | Sodium: 428mg | Fiber: 3g | Protein: 14g

 
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