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Many vegan baking and dessert recipes are full of strange, hard-to-locate ingredients that simply aren't stocked in the average grocery store (powdered egg replacer, anyone?).

What's a vegan to do? Munch on celery sticks while the rest of the dessert-eating population enjoys high-caloric ecstasy? Absolutely not! These two simple cake recipes, made with regular ingredients will satisfy even the sweetest vegan tooth!

Fabulous Fake-ola Coffee Cake

This coffee cake is so simple, even the most inexperienced bakers can pull it off.

3 c. dairy-free baking mix, such as Bisquick HeartSmart

1 T. cinnamon

1 t. nutmeg

1/3 c. granulated vegan sugar

1 c. vanilla soymilk

1 large Granny Smith apple, cored and diced

1/2 c. whey-free stick margarine, such as Nucoa

Topping:

2 T. granulated vegan sugar

1/2 t. cinnamon

Preheat oven to 450. In a large bowl, mix all ingredients for cake except stick margarine. Batter should be thick and sticky.

Melt margarine in microwave or on stovetop. Drop batter by large spoonfuls into melted margarine, coating the batter, then place into bottom of 10 round cake pan. Continue coating and putting batter into pan until no batter remains in mixing bowl. Press lightly into bottom of cake pan so that batter is evenly spread.

Prepare topping by mixing sugar and cinnamon and sprinkling over cake batter.

Bake for 20-25 minutes. Cake is done when toothpick inserted into middle comes out clean.

Double Chocolate Espresso Cake

This cake is a twist on Betty Crocker's tried-but-tired Double Chocolate Cake recipe. The espresso gives it not only a delectable, grown-up flavor, but a hip twenty-first century update!

1 2/3 c. all-purpose flour

1 c. granulated vegan sugar

1/4 c. unsweetened cocoa powder, such as Hershey's or Royal Dutch

1 t. baking soda

1/2 t. salt

1 c. cooled espresso or strong black coffee

1/3 c. vegetable or olive oil

1 t. apple cider vinegar

1 t. vanilla flavoring

Topping:

1/2 c. non-dairy semi-sweet chocolate chips, such as Sunspire (but the FMV brand from Fred Meyer and the Organics label from Safeway are also vegan and often cheaper)

Preheat oven to 350. In a large bowl, mix all dry ingredients for cake, then add wet ingredients, stirring thoroughly. Pour into an oiled 8 round cake pan.

Sprinkle top of batter with chocolate chips and bake for 35-40 minutes. Cake is done when toothpick inserted into middle comes out clean.

Whether you follow a vegan diet for health, spiritual, religous or ethical reasons, remember that being a vegan is not a death sentence for your sweet tooth. The recipes above are truly delicious, and no one will miss what's missing - the eggs and dairy.

For more great vegan recipes, visit www.vegweb.com, which has a handy search feature and an amazing volume and variety of recipes... Enjoy!

Learn more about this author, Christina-Marie Wright.
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