See also: More vegan desserts
- 1/2 cup vegan margarine, softened
- 1 cup sugar
- Egg replacer for 4 eggs
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1 tbsp soy milk
- 1 cup espresso or strongly brewed coffee
- Vegan whipped cream
- 1 tbsp cocoa powder
Pre-heat the oven to 325 degrees and lightly grease a 9 x 13 inch baking pan.
Cream the vegan margarine and sugar with an electric mixer until smooth and creamy. Add the egg replacer and mix well.
Add the flour, baking powder and soy milk and stir to combine.
Bake this batter for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
Allow to cool. Cut into thirds and place each slice into a loaf pan. Pour 1/3 of the coffee over each slice and cover with whipped cream.
Chill for at least an hour, them sprinkle with cocoa powder just before serving.
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