Grease and line the bottom and sides of a standard loaf pan with parchment paper. Cream the butter thoroughly until it turns a lighter color. Gradually add the sugar and continue creaming until well incorporated. Beat in one egg at a time. Add vanilla. Stop here if you don’t want a marble cake. To make the marble cake, remove about 1 cup of the prepared batter and place in a separate bowl. Whisk in about 2 ½ T of cocoa powder until completely combined. Pour ½ of the plain batter into the prepared pan, then add the chocolate batter. Add the remaining ½ of the plain batter on top of the chocolate batter. Swirl with a butter knife. Place the pan in a cold oven, and heat the oven to 325° and bake for 1 ½ hours or until done. Cool for 15 minutes and turn out of the pan and remove the parchment paper. Finish cooling right side up uncovered on a wire rack.

Preheat oven to 325°F. Lightly grease an 8×4-inch loaf pan, line it with parchment paper or foil and grease the liner. Sift flour with cocoa, baking powder, baking soda, cinnamon, and ginger into a bowl.

Beat eggs lightly in a large bowl with an electric mixer. Add sugar and honey and beat until mixture is very smooth and lightened in color. Gradually add oil and beat until blended. Beat in orange rind. Stir in flour mixture alternatively with water, each in two batches. Last, stir in walnuts. 

Pour batter into prepared pan. Bake about one hour or until a cake tested inserted in cake comes out clean. Cool in pan for about 15 minutes. Turn out onto rack and carefully peel off liner. Wrap in foil when completely cool. Keeps for two weeks at room temperature if tightly wrapped. Serve in thin slices.

Line the base and sides of an 8” or 9” springform pan with parchment paper. Crush the Oreos either by hand in a plastic bag or in a food processor. Pour into a bowl and mix with the melted butter. Press firmly into the bottom of the lined pan and refrigerate for at least 30 minutes.

For the filling, melt the chocolate and coconut oil in a heat proof bowl over a bowl of gently simmering water, stirring constantly.

While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and blend until completely smooth. Add the melted chocolate mixture and blend again until smooth. 

Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips, if using, and vanilla and mix again. Put your mug in the microwave and cook for three minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little and tip out onto a plate if desired. EAT! This cake can serve two if you want to feel slightly more virtuous. And why is this the most dangerous cake in the world? Because now we are all only five minutes away from chocolate cake at any time.

Preheat oven to 350 degrees. Cream the butter, eggs and sugar. Sift flour, baking soda, baking powder, & salt. Whisk vanilla into sour cream. Add sifted ingredients to creamed ingredients, alternating with sour cream/vanilla. Fold in chocolate chips. Bake in an 8”x3” greased cake pan (bottom lined with parchment paper) or a greased tube pan. Bake @ 350 degrees for one hour.

In mixing bowl, put the 2 sugars, pumpkin, oil, and eggs. Beat until well blended. In a separate bowl, mix flour, baking soda, salt, nutmeg, cinnamon, and ginger. Add flour mixture slowly to pumpkin mixture and beat well. Stir in water. Oil a 9x5x3 inch loaf pan and pour the mixture into it. Bake at 350𝆩 for 65-75 minutes or until a knife inserted in the center comes out clean.

Mix first six ingredients until well mixed. Stir in chocolate chips. Pour into well-greased and floured bundt pan. Bake at 350° for 50 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then remove from pan. While cake is still warm, put sifted powdered sugar on top of cake. You can also frost the cake on top with chocolate frosting. Preparation time is 10 minutes, plus baking and cooling time. Serves 16.