Vegan Coconut Raspberry Zinger Cakes

The next recipe in the vegan picnic series.

Cake

¼ cup soft vegan margarine

¾ cup sugar

1 teaspoon vanilla

¾ cup soy or almond milk

1 teaspoon Ener-G Egg Replacer

1 1/3 cup white flour

1 teaspoon baking powder

1/8 teaspoon salt

• Lightly oil and flour two mini muffin pans. Preheat oven to 375.
• Cream the margarine in a bowl. Add the sugar and vanilla and continue to cream.
• Remove two tablespoon of soymilk and mix the Ener-G Egg Replacer. Once the soymilk and Ener-G Egg Replacer is mixed add to the margarine, sugar and vanilla mixture and cream.
• Shift the flour or combine the flour, baking powder and salt.
• Add the flour mixture to the margarine mixture alternately with the remaining soy milk. This can be done in three parts.
• Take for 15 minutes or until light brown.
• Remove from pan and cool on rack.

Filling

1 cup powdered sugar

¼ cup soft soy margarine

1/8 teaspoon almond extract

1/8 teaspoon orange extract

½ teaspoon vanilla extract

1 teaspoon soymilk

• Cream the margarine.
• Add the powdered sugar and continue to cream.
• Add the almond, orange, vanilla extract.
• Finally add the soymilk.
• You may need more depending upon the weather. You want the icing to be able to hold itself up.

Assembling the cakes

1 1/3 cup raspberry jam, with seeds

1 1/3 cup fine unsweetened coconut

• Put the coconut on a plate. Set aside.
• Put the filling in an icing bag with a star tip.
• Pipe a small amount of filling into the tops of the cupcakes. Push the tip into the top of the cake and slowly push a small amount of the filling inside. Stop once the cake cannot take anymore.
• Heat the jam in heavy pan over medium heat. When warm and melted remove from heat.
  
• Now you are ready to assemble the cakes. Using a fork dip the whole cake in the warm jam. Remove and dip in the coconut. Cover all sides of the cake in coconut.
  
• Put aside and replete with the remaining cakes.

The cakes ready to go to Mount Saint Helen