Dairy-Free Custard Pie, Two Ways

Having converted to a gluten-free and mostly dairy-free diet, I have been looking for a replacement for traditional pumpkin or sweet-potato pie. A friend sent me a recipe for Sweet Potato Bebinca from Nik Sharma and adapted for The New York Times by Mayukh Sen, which I further adapted to a more traditional pumpkin pie

The Birthday Cake

This is a recipe that my mother got from a little old lady at a church bake sale one year. It’s so good that it instantly became the birthday cake in our household; Rick requests it every year. Tools 10-inch tube pan or bundt cake pan Large and small rubber or silicone spatulas Electric mixer

Vegan Chocolate Cake

Adapted from the Moosewood Restaurant Equipment 9-inch round cake pan Sauce pan and stainless steel bowl OR microwave-safe dish Cake 1 ½ cups unbleached white flour ⅓ cup unsweetened cocoa powder 1 tsp baking soda ½ tsp salt 1 cup sugar ½ cup organic canola oil 1 cup brewed coffee, cooled 2 tsp vanilla extract