Wacky Cake

This is my new favorite chocolate cake recipe.  I don't know why, but I think it has to do with how moist and dense it is, with a crispy little layer on top... mmmm, so good.
I'd give credit where it was due if I could --I got it off of allrecipes.com, but there are so many versions, and I can't remember which one it was.  Sorry.
I'm posting this, not only because it's my favorite, or because I made for FHE tonight and now have nice pictures to share, but also because it might be a tasty option for certain people in the family that are going more vegan.  You may notice that this recipe does not call for any eggs or milk!  It does call for white flour and sugar though, so if that's not allowed then sorry, you'll have to find your own substitutes.

Wacky Cake:


1 1/2 c flour
1 c white sugar
4 T cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 T vinegar (cider is best)
6 T oil
1 c water

Mix dry then wet ingredients, stirring minimally, then pour into un-greased round 8"x8" cake pan.


Bake 30-40 min. at 350 deg. F or until toothpick comes out clean.

I think this cake tastes best if you let it cool completely.

Oatmeal Balls

A friend brought these over when we had her family over for vegan pizza night. I could eat these all day long, but they are so sweet that I try to save them for dessert, though they are probably healthy enough to eat for breakfast. We sent some home with mom and dad, who both liked them a lot.  They are from this blog.

No-bake oatmeal balls
makes about 20 balls (at least, I imagine it would make that many, but the batter never lasts long enough for me to find out, which is the same reason I'm not posting a picture.)

1 cup oatmeal

1/2 cup peanut butter (or other nut butter, we use no-sugar PB)

1/3 cup honey

1 cup coconut flakes (we use unsweetened)

1/2 cup ground flaxseed

1/2 cup mini chocolate chips (I've never used these, but will occasionally put in some cocoa powder or regular-sized vegan chocolate chips. Yum!)

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Our Favorite Vegan Soup

Is it cold where you live? How about some soup? This is a yummy minestrone adapted from the one in this book:

Slow Cooker Minestrone
serves six

1 medium yellow onion, chopped
4 small carrots, diced
2 ribs celery, chopped
2 small zucchini, ends trimmed, and cubed
One 15 ounce can red kidney beans, rinsed, drained, and half the beans mashed
1 teaspoon salt
1 bay leaf
black pepper to taste
1/4 cup flat-leaf parsley leaves, chopped
Two 14.5-ounce diced tomatoes, with their juice
One 10-ounce package frozen baby lima beans
2 1/2 cups vegetable broth
5 leaves Swiss Chard or Kale (or a handful of baby spinach leaves), chopped
1/4 Cup red wine vinegar
1/3 Cup whole wheat elbow macaroni

1. In a large skillet, saute onion, carrot, celery and zucchini using water instead of oil. Cook, stirring often, until just softened, about 5 minutes. Transfer to slow cooker and add kidney beans, salt, bay leaf, pepper, parsley, tomatoes with their juice, limas and broth. Add water to come about 1 inch above the vegetables. Cover and cook on LOW for 5 hours.

2. Add chard (or Kale or Spinach) and vinegar, and continue to cook on LOW for another 2 to 3 hours.

3. Remove bay leaf. Stir in pasta and cook on HIGH until the pasta is just tender, about 30 minutes. Enjoy!

*I typed this up months ago, when it was cold here, and have been waiting to get a picture.  Instead of waiting another 6 months for the weather to turn cold enough for soup, I thought I'd post this now.  Enjoy!