70 oil cake vanilla recipes

Egg-free, dairy-free cocoa cookies made with silken tofu, soy milk, and applesauce. Soft, fudgy, and dusted with powdered sugar. A vegan chocolate cookie that nobody will guess is plant-based. Makes 3 dozen.

Zucchini shouldn't always have a bad reputation, especially when you pop one or two these luscious double chocolate cookies into your mouth...

The combination of black beans and sweet potato gives these brownies a moreish, moist quality. These are great for kids as they contain no added sugar or trans-fats (you may wish to omit the coffee and substitute cacao powder if serving to youngsters, though).

Upside-down nectarine muffins with caramelized brown sugar tops, yogurt-tender crumb, and warm cinnamon spice. A lighter brunch treat that flips out beautifully every time.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Buttermilk coffee cake baked in a tube pan with a cinnamon-sugar and toasted pecan streusel swirled through the center and on top. Tender and egg-free.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

Rustic drop biscuit shortcakes topped with two quarts of maple syrup-soaked strawberries and frozen vanilla yogurt. A lighter spin on the classic that's ready in 20 minutes.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Soft, cinnamon-swirled quick bread made with buttermilk and vanilla, topped with a crumbly streusel that bakes into golden ribbons. No yeast needed. One loaf, one hour, pure warmth.

Low-cholesterol oatmeal cookies made with sunflower oil, egg whites, molasses, and whole wheat flour. Warmly spiced with cinnamon, cloves, and nutmeg.

Eggless chocolate zucchini bread made with egg substitute, cocoa powder, cinnamon, and shredded zucchini for moisture. Makes two loaves with a rich, fudgy crumb.

Gluten-free old fashioned sugar cookies made with rice flour, potato starch, tapioca flour, and cornstarch. Egg yolks and butter-flavored canola oil give them a tender, melt-in-your-mouth texture.

Amish friendship bread with hazelnuts and dried cherries: a cinnamon-scented sweet bread loaded with crunchy nuts and chewy fruit. Bakes 4 loaves built for sharing with friends.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.