Ingredients: 
2 ¾ cups flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon xanthan gum (optional)
2 tablespoon cocoa powder
2 2 ounce bottles of red food coloring  
½ cup almond milk
3 tablespoons white vinegar 
1 cup margarine
2 cup sugar
½ cup unsweetened apple sauce
1 teaspoon vanilla
1 cup dairy free sour cream
¼ cup white vinegar

Directions:
Preheat oven to 350.
Sift flour, salt, baking soda, and xanthan gum (if using) into a medium sized bowl and set aside.
Sour almond milk by adding 3 tablespoons white vinegar and set aside. 
Mix food coloring in with the cocoa powder and set aside.
In a stand mixer cream the margarine, then slowly add the sugar while beating until fluffy.  About 2-3 minutes.
 Add vanilla in 2-3 additions.  Mix in the apple sauce and sour cream.  
Add the cocoa powder to the color mixture.
In 2-3 additions add the flour and the milk, alternating.
Add the 1/4 cup of white vinegar to the baking soda, then stir into the batter, slightly, just to combine. Finish by hand so as not to over mix. 
Pour batter into greased and floured cake pans, lined cupcake tins, or twink pans.  
Bake for 20 minutes.
Cool before filling or icing.

Ingredients: 
½ cup shortening
½ cup margarine
1 cup sugar
½ cup brown sugar
2 egg replacer
2 ¼ cup flour
1 teaspoon baking soda
2 teaspoon cream of tartar
¼ teaspoon salt
2 teaspoon cinnamon
⅛ teaspoon nutmeg
sugar for rolling the cookies in

Directions:
Preheat oven to 350F.
Sift all dry ingredients except sugars into a small bowl and set aside.
Cream margarine and shortening in a mixer until fluffy.  
Slowly add sugar.
Add egg replacer half at a time. 
Add dry ingredients to wet.
Mix until combined.
Roll the dough into balls.
Then roll balls generously in sugar and place on a lightly greased or parchement covered baking sheet.
Bake for 8-10 minutes.

Ingredients:

1/2 cup white sugar
1/2 cup brown sugar (packed)
1/2 cup peanut butter (texture based on preference)
1/4 cup shortening
1/4 cup vegan margarine
2 Tablespoons and 2 teaspoons of water
1 1/4 cup flour (not packed, but leveled off)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
extra white sugar for rolling

Directions:

Preheat oven to 375 degrees.
Line cookie sheets with parchment paper.

Sift to combine flour, soda, powder, and salt and set aside.

In a good sized bowl mix together the sugars, peanut butter, shortening, margarine, and water.  
In a few additions, add in the dry ingredients.

Use a cookie scoop, ball the dough, and then roll in white sugar.  
Place on the cookie sheet and then press with a fork to add cris-cross pattern on cookie top.

Bake for 10 minutes.

Cool on a rack.

Ingredients:

2 1/4 cups cake flour
1 1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup soy milk
1 teaspoon vanilla
1 teaspoon orange flavor or orange extract
1/2 cup unsweetened applesauce

Directions:

Preheat oven to 350 degrees.  
Line muffin tins with paper cupcake liners.

Sift the flour baking powder and salt together.
Add the sugar to the bowl.  

In a good sized bowl mix the oil, applesauce, vanilla, orange flavor, soy milk, until all the ingredients are combined.  
Add the dry ingredients and mix until there are no longer any lumps.

Fill the liners with a cupcake scoop until they are 2/3 of the way full.
Bake for 20-25 minutes.

Let them cool on a rack.

Ice when completely cooled.

Top with Dreamsicle cream cheese icing:

2/3 cup margarine (softened)
2/3 cup vegan cream cheese (softened)
4 2/3 cups powdered sugar
1 teaspoon vanilla
1 teaspoon orange flavor or extract
pinch of salt

Directions:
 
Cream the margarine and cream cheese together until well mixed.  Add the vanilla, orange, and salt.  Slowly add the powdered sugar and mix until smooth.  If it is too thin, add a little more sugar, if it is too thick, add soy milk a teaspoon at a time until the right consistency is found.  

I like to add a little bit of orange food coloring in a stripe down the side of the pastry bag that I use for the icing to give it an orange swirl look.

Tip:
Sometimes the cream cheese icing can have a slight after taste if it is served right after it is made.  I find that this goes away after the icing has been refrigerated.  I like to ice the cupcakes after they have been cooled and then put them in the fridge to set up, then they can be tempered and served later.

Ingredients:
2/3 cup white sugar
2/3 cup brown sugar (packed)
1/2 cup margarine, softened
1/2 cup vegetable shortening
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon cardamom
1/2 teaspooon baking powder
1/2 teaspoon salt
1/2 cup and 2 tablespoons water
3 cups quick oats
1 1/2 cups flour (not packed, but leveled off)
2 cups chocolate chips (optional) raisins or dried cranberries can be used as well.

Directions:
Preheat the oven to 375 degrees.
Line cookie sheets with parchment paper.
In a good sized bowl mix the sugars, margarine, shortening, vanilla, cinnamon, baking soda, cardamom, baking powder, salt, and water.
Next stir in the oats, flour, and chocolate chips, if using.  
Using a cookie scoop, ball the dough.
Bake for 10 minutes.
Cool on a rack.

Ingredients:

2 1/2 cups cake flour
1 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup frozen strawberry (or mango) daiquiri mix (thawed)  
1/2 cup water
1 teaspoon vanilla
1/2 cup unsweetened applesauce
2 tablespoons rum (I like to use berry or mango flavored depending on what I have available) (optional) 

Directions:

Preheat oven to 350 degrees.  
Line muffin tins with paper cupcake liners.

Sift the flour baking powder and salt together.
Add the sugar to the bowl.  

In a good sized bowl mix the oil, applesauce, vanilla, rum, daiquiri mix, and stir until all the ingredients are combined.  
Add the dry ingredients and mix until there are no longer any lumps.

Fill the liners with a cupcake scoop until they are 2/3 of the way full.

Bake for 20-25 minutes.

Let them cool on a rack.

Ice when completely cooled.

Top with cream cheese icing:
2/3 cup margarine (softened)
2/3 cup vegan cream cheese (softened)
4 2/3 cups powdered sugar
2 teaspoon vanilla
pinch of salt

Directions: 
Cream the margarine and cream cheese together until well mixed.  Add the vanilla and salt.  Slowly add the powdered sugar and mix until smooth.  If it is too thin, add a little more sugar, if it is too thick, add soy milk a teaspoon at a time until the right consistency is found.  

Tip:
Sometimes the cream cheese icing can have a slight after taste if it is served right after it is made.  I find that this goes away after the icing has been refrigerated.  I like to ice the cupcakes after they have been cooled and then put them in the fridge to set up, then they can be tempered and served later.

Ingredients:
8 ounces dairy free cream cheese 
1/2 cup fresh squeezed key lime juice
1/2 cup almond milk
1 teaspoon vanilla
3 tablespoon corn starch

Directions:
Blend all ingredients in a blender until smooth.
Cook to a boil over medium heat.
Pour into prepared pie shell.
Cool.
Top with whipped topping.
Sprinkle lime zest.
Enjoy.

Chocolate Crust:
1/2 cup semisweet chocolate chopped up (chocolate chips will work)
4 tablespoons margarine
2 cups (8 oz of 9 oz package) of chocolate wafer cookies, ground to fine crumbs 

Peanut Butter Filling:
1 cup (8 oz) vegan cream cheese, softened 
1 cup peanut butter (creamy or crunchy based on texture preference)
1/2 cup sugar
2 teaspoons vanilla
1 cup dairy free whipped topping
3/4 cup salted roasted peanuts, chopped
Kosher or sea salt

Chocolate Topping:
1/2 cup (4 oz) semisweet chocolate, chopped up (chocolate chips will work)
2 teaspoons shortening for a ganache type of topping or 1/2 cup whipped topping can be folded in instead of shortening for a more mousse type of topping if that is preferred

Directions:

Crust:
Make the pie crust first.
Preheat the oven to 375 degrees.
Combine the chocolate and the margarine in a glass bowl and microwave in 30 second intervals until they are melted.  Chocolate can burn easily in the microwave, so be sure to stir after each interval.  

Ingredients:


1/2 cup           dairy free margarine
1/3 cup           white sugar
1/3 cup           brown sugar 
2                    egg replacer
1 cup              almond milk
2 tablespoons  lemon juice
1 teaspoon      baking soda
3/4 cup           cornmeal
1 1/4 cup         flour
1/2 teaspoon   salt

Directions:

Preheat oven to 375 degrees.  
Prepare an 8" square pan with parchment paper.
Measure out the almond milk and add the 2 tablespoons of lemon juice to make dairy free buttermilk.
Combine baking soda, cornmeal, flour, and salt in a medium sized bowl and set aside.  
Melt margarine.
Stir the sugars into the margarine then add the eggs and buttermilk.  
Mix until well combined.  
Add the dry ingredients and fold until a few lumps are still left.  
Pour the mixture into the prepared panc
Bake for 30 minutes.

Ingredients:


Cookies:
3/4 cup margarine
1/4 cup canola oil
1 cup powdered sugar
1.5 tablesoon clementine zest
2 tablespoons clementine juice
2 teaspoons vanilla extract
2 1/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt


Glaze:
1 cup powdered sugar
1 teaspoon clementine zest
1 tablespoon clementine juice
1 teasoon light corn syrup
2 teaspoons of water as needed

Directions:


Cookies:
Beat margarine and canola oil until fluffy
Add powdered sugar
Add zest juice and extract for about a minute
Add flour, baking soda, powder, and salt
Put on parchment lined baking sheet
Bake at 350 for 9-12 minutes


Glaze:
Combine all ingredients over medium heat until they achieve a pourable consistency.