Let the vegans eat cake!

I must confess I was a bit suspicious towards baking vegan style. Seriously, how could it possible work without eggs and butter. But it actually does, probably thanks to the fact that there is vegan butter (which is probably close to lethal because of all the chemical processes they put that poor vegetable fat through). Here are two great recipes anyway.

Pear and cardamon cake with crumble
240 g flour
1 tsp. baking soda (bikarbonat)
1 tbsp. baking powder
115 g sugar
120 g melted vegan butter
3,25 dl water
2 tsp. vanilla sugar
2 tsp. ground cardamon
2 pears
For the crumble:
1 dl oat meal
35 g vegan butter
2,5 tbsp. sugar
1 tsp. ground cardamon

Combine all the ingredients for the crumble. Set aside. Peel and slice the pears. Grease a 24 cm spring form, cover with bread crumbs or shredded coconut. Mix all the dry ingredients for the cake. Add the melted butter and then the water. Pour into the greased pan. Push the pear slices into the batter, evenly distributed over the cake. Sprinkle over the crumbles. Bake in a 190 degree oven for 40-45 minutes, until done.

Coconut cookies - about 20-24 cookies
4 dl flour
200 g vegan margarine
2 dl shredded coconut
1 dl sugar
1 tbsp. oat milk
1 tsp. vanilla sugar
1 tsp. salt
2 tsp. lemon juice
2 tbsp. cocoa

Heat the oven to 175 degrees. Beat the sugar and margarine until light. Combine the all the dry ingredient except the cocoa. Add to the butter mixture and mix. Form balls of the cookie dough and place on a baking sheet. Bake in the oven for 7 minutes. Take the cookies out and gently press each one with a fork so it gets a pretty striped pattern. Bake for another 11 minutes, or until golden in the edges.Take out and let cool. Dust with the cocoa (I used a tea-strainer, works great and minimizes the mess). Invite a friend over for a vegan cookie party or eat them all yourself.