Moist snack cake (vegan, sugarless, eggless)

Yield: 1 servings

Measure Ingredient
3 tablespoons Butter; (can be replaced w/applesauce or soy yogurt)
1 cup (or more if needed to moisten) soy or rice milk
¾ \N A grated carrot
¾ \N A banana
1 \N Grated apple; (peel optional)
20 drops Stevia; (an herb used for sweetening, can buy in healthfood stores! works great in cooking! ok for diabetics!)
1 cup Unbleached flour
1 cup Whole wheat flour
1 tablespoon Baking powder
¾ \N A tsp of cinnamon; cloves, nutmeg
1 tablespoon Vanilla
\N \N Add anything else you like; nuts, raisins, pumpkin seeds, etc

This cake is not very sweet, but it's really good and satisifying.

Preheat oven to 350 degrees.

In a small mixing bowl, mash banana. Mix in butter (or it's noted subsitute above), grated carrot and apple, spices, soy milk, stevia, and vanilla.

In a big mixing bowl, combine the flours, baking powder, and sift if possible to get some air into it since their are no eggs to make it rise up (no big deal, tho).

Mix the wet ingredients into the dry and fold it in. If it's too dry, add more soy milk, and too wet add more flour, but just remember not to mix it very much, just fold and don't fold much.

Take a square baking pan and line it with parchement paper so there's no mess and the cake lifts right out. (If you don't have parchment paper - you don't know what your missing in life!!!! - you can just use pam or butter the pan. Spread the batter across the bottom, it won't be very high, but that's the trick of making it cook evenly and without having a snack cake that's gummy in the middle when you're not using eggs.

Cook for 20-25 minutes. Cut and enjoy this moist cake with some tea and friends.

Posted to EAT-LF Digest by Angie Phillips <nbe@...> on May 12, 1999, converted by MM_Buster v2.0l.

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