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16 ounces fresh strawberries, hulled
1 1/2 cups (or one 13 1/2-ounce can) coconut milk or almond milk
1/4 cup honey, or to taste
1 vanilla bean, scraped, or 3 teaspoons of vanilla extract
3/4 teaspoon finely grated lime zest
1/2 cup chia seeds

Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth.
Taste and add more honey if desired.
Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.
Cover and refrigerate for at least 4 hours and up to 3 days.
Stir the pudding before serving.
The longer it sits, the thicker the pudding will become; if it is too thick, whisk in a little water (or coconut water).

Spoon into individual cups or bowls and garnish.

Serves 4-6

Note:
Sweeteners: Honey may be substituted with other sweeteners like maple syrup, agave nectar, etc.
Garnish ideas: strawberries, coconut flakes, lime zest, chopped or slivered nuts, fresh mint.

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1/2 cup (1 stick) nondairy butter
1 1/2 cups plus 1 tablespoon granulated sugar
8 ounces soy sour cream
1 1/2 teaspoon vanilla extract
2 teaspoons lemon juice
1/4 cup Ener G Egg Replacer powder whisked with 1/3 cup warm
water until gooey
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup full-fat coconut milk

Preheat oven to 350°F.

Lightly spray with cooking spray and dust lightly with flour two 8 inch round or spring-form cake pans. Set aside.

In a large mixing bowl, use an electric mixer to beat the butter until creamy. Add the sugar and beat for an additional 3-4 minutes or until the mixture is light and fluffy. Add the sour cream, vanilla, lemon juice, and Egg Replacer mixture. Beat until smooth and creamy. Set aside.
In another mixing bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet in several additions, alternating with the coconut milk, until all of the ingredients have been added.
Pour the batter into the prepared pans, dividing the batter evenly between the two pans. Bake for 22-25 minutes, or until a toothpick inserted into the center emerges clean. Cool the cakes in the pans for 10 minutes on a wire rack. Then run a lightly oiled knife around the edges to loosen the cakes from the pans. Allow the cakes to cool completely before removing from pans and frosting them with a frosting of your choice.

Makes one 8 inch layer cake

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5 ounces silken tofu
2 cups sugar
1 can coconut milk
1 1/2 cups coconut flakes
2/3 cup canola oil
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

Preheat the oven to 350°F.

Using a paper towel, lightly wipe the inside of a 9 x 13 inch baking pan with canola oil.
Place tofu, sugar, coconut milk, coconut flakes and canola oil in the bowl of a food processor and puree until thick and uniform in texture.
In a large bowl, sift the flour, baking soda and baking powder.
Add the liquid ingredients to the dry ingredients.
Mix until combined. The batter will be thick.
Pour batter into the prepared cake pan.
Bake for approximately 40 minutes, or until top is golden brown.
Cool the cake on a rack while preparing the frosting.

Frosting
1/2 cup coconut milk
2 cups Earth Balance nondairy butter, or another brand
Powdered sugar (add until desired thickness is obtained)
coconut flakes, toasted – for garnish, optional

Heat the butter in a microwave safe bowl until it is melted.
Place the melted butter and coconut milk in a blender.
Blend on a low speed, adding in the powdered sugar until the desired
thickness is obtained.
For added decoration, sprinkle toasted coconut flakes on top of cake.