Vegan Oatmeal cookies

This recipe is completely vegan. It does not contain any refined sugar.
If you want to have cookies that taste as delicious as the ones I bake, I do advise you to follow this recipe carefully.
These cookies should be moist and chewy.
I will add substitutions below the recipes if you want to make modifications.
Enjoy!

Vegan Oatmeal Cookies

2 cups unbleached flour
1/2 tsp baking soda
1/2 tsp salt ( I use sea salt)
3/4 cup unsalted soy margerine (1 and 1/2 sticks)softened
3/4 cup agave nectar (raw works well)
1/2 cup all natural applesauce
1 tsp vanilla extract (pure)
3 cups old fashied oats

1 cup of dried fruit (can be anything you choose, raisins, cranberries,dried cherries, dried pineapple, etc.

Preheat oven to 350 degrees.
Combine flour, baking soda, and salt, set aside. Mix butter and agave until smooth. Add apple sauce and vanilla. Mix until completely blended. Add flour mixture. Mix until blended. Add oatmeal and then dried fruit. Mix until fruit is blended.
*Do not over mix this dough.
Drop cookie on to cookies sheet with scoop or teaspoon. You can press the cookies a little if you like. These cookies do not spread on their own.
Place cookie sheet in the oven and bake for 10 - 12 minutes. *Remember, cookies continue to bake on cookie sheets even after being pulled out of the oven. So remember to check on your cookies after 10 mintues. Allow cookies to cool for 10 to 15 mins.
Enjoy!

Converstions (regular)

use 1 cup of brown sugar and 1/2 of white sugar (instead of agave)
3/4 of butter
2 eggs

Vegan vanilla cake

This recipe is a good alternative for vegans or those who want to sustain from eating dairy and eggs.
This vanilla cake is moist and will melt in your mouth if baked correctly.
Serve with the frosting of your choice. I will provide a basic butter cream recipe below.

Vegan Vanilla Cake

3 cups flour
1 TBS baking powder
1/2 tsp salt
1 Cup of vegan butter
2 cups sugar (regular or vegan)
1 cup of plain soy yogurt
2 teaspoon vanilla extract
1 cup soy milk (plain)

Preheat oven to 350 degrees

Whisk together flour, baking powder, and salt in a medium bowl, set aside.
Combine butter and sugar, beat until pale and fluffy, about 2 minutes. Add soy yogurt. Mix well. Add vanilla. Beat in flour mixture in threes alternating batches with the soy milk. Begin and end with the flour mixture. Scrape down sides of the bowl. Fills 2 9 inch cake pans.
Bake 20 to 25 minutes. Let cool in pan for anout 5 minutes, then turn onto wire racks.
Frost and decorate as desired.
This cake batter also makes great cupcakes.

Serve this cake to your friends and they will keep coming back for more.

Butter Cream Frosting

3 1/2 cups of powdered sugar (No need to sift if using bowl mixer)
1 cup vegan butter ( buttery flavor)
1 tsp vanilla extract.
2 to 4 TBS of soy milk

In the bowl of an electric mixer, beat the sugar, butter, and vanilla extract on low speed. Add milk bit by bit until the mixture has reached a spreadable consistency.
Makes about three cups.

*The frosting can be tinted with food coloring to create a fun design for any cake or cupcakes.