This is a recipe for an easy-to-make vegan almond plum cake. I started out wanting to make an eggless almond yeast cake with Italian plums planted in it like the cake I remembered from my days as a daughter-in-law to a German-born Hausfrau (German-born AND a Lutheran Pastor's daughter). But my husband said he didn't particularly like the yeast cake. So, I found several recipes for vegan almond cake and this one most perfectly suited my available ingredients. I baked the cake in an 8'' x 8'' pan with parchment paper on it, in a counter oven. You could easily double the recipe and make it in a long pan in a regular oven. Preheat the oven to bake (350 F. for a large oven or 375 for a countertop oven) 1. Mix together in a measuring cup: 1/2 cup of soy, almond or other milk Juice of 1/2 lime, or lemon, or a teaspoon of Apple Cider Vinegar (Leave it to curdle for about 15 minutes and then add in 1/2 cup of maple syrup 1 teaspoon of Almond extract and stir to co
This delicious chia seed pudding is made the night before (takes about 5 minutes after you assemble the ingredients) and popped in the fridge for breakfast. This particular pudding includes both non-dairy milk AND non-dairy yogurt (usually coconut, bought or home-made). It is extra creamy! It really does taste like blueberry pie-- it even has a sprinkle of oats and maybe some almond crumbs or hempseeds as a 'crust'. The chia seeds soak overnight, so there is no danger of coming across a hard one. Be sure to mix everything well before adding the oat topping and lid and popping in the fridge. This recipe makes 3 to 6 servings, depending on how big your servings are. This is a super high fibre pudding, so be sure to drink some water before and throughout the morning. INGREDIENTS 6 tablespoons Chia Seed 1 cup Non-dairy Milk (We like Silk Coconut Milk or Almond or Soy-- everyone has their favorites) 1 cup Non-dairy Yogurt 1 cup (or more) fresh Blueberries (or other favorite fres