Vegan Sherbet, Ice Cream Floats and Silk Fruit & Protein (Low-fat, raw-vegan option, simple)

So cool, frothy and delicious - only lightly sweet but bursting with mango and ginger flavor. The ginger ale just slightly foams over the top and then slides slowly down the glass. This is so simple and really only takes about a day to make, which is pretty good considering that this doesn't require an ice cream machine. The main recipe also has a lot less fat but is more like a slushy/boba tea type of thing, but if you want it to be creamier or raw vegan then feel free to use some coconut milk. The best part of this is that it makes use of the yummy Silk Fruit & Protein drink (Mango and Peach)

(Soy-Based, Low-Fat Recipe)

• 1/2 cup of Mango Juice & Silk Fruit & Protein
• Juice of 1/2 Lemon
• 1/4 cup of Sugar (add more if you wish)
• 1 tsp of Coconut Oil

(Raw Vegan Recipe)

• 2 cups of Whole Coconut Milk
• 1 cup of Mango Juice
• 1/4 cup of Raw Sugar or Agave Nectar

(Directions)

• Simply mix your ingredients together then place in the freezer or ice cream machine.
• Let it stay in the freezer for about two and a half hours or until the outside has started to freeze, then break apart with a silicone spatula and keep bringing the pieces into the middle. Do this every couple of hours for about three to five times or until you are satisfied.
• Let freeze until scoopable then serve in a nice ginger-ale fruit with lime or all by itself!
• Enjoy!

Chocolate-Gingerbread Cake

The thing that inspired me to make this cake was the surplus of ginger-ale I had in the fridge. I had a stomach ache earlier in the week for whatever reason but a small amount of baking soda fixed that so I had no need for the carbonated drink. I tried to think of something to use for it, as none of us require any soda or similar drinks...so I baked a cake - which we need, right? I originally saw the "base" of this idea from Veganlovlie's Irish Tea Brack but obviously went way out on this.

(Chocolate-Gingerbread Cake Dry Ingredients)

• 3 cups of Rye Flour
• 1 tsp of Baking Powder
• 2 tsp of Cinnamon
• 1/4 tsp of Ground Cloves
• 1/2 tsp of Nutmeg
• 1/8 tsp of Cardamom
• 1/4-1/2 cup of Cocoa Powder
• About 2 cups of Confectioner's Sugar
• 1/4 tsp of Sea Salt
• Dark Chocolate Chips
• A dash of Black Pepper

(Chocolate-Gingerbread Cake Wet Ingredients)

• 1/4 Cup of Blackstrap Molasses
• 3/4 cup of Vegetable Oil (sub half with banana for low-fat)
• 1 cup of Vegan Buttermilk
• 1 cup of Ginger ale
• Minced Ginger (optional)

(Directions)

• Preheat oven at 350 degrees.
• Mix your wet and dry separately, then fold your wet into your dry about 15 times or until fully incorporated.
• Place into a well-greased baking dish and tap about 5 times to keep the air bubbles from forming.
• Bake at 350 degrees for about 30-45 minutes or until the middle is no longer gooey and the knife comes out clean when you do your "finished" test.
• Let it cool overnight or chill in the fridge for about four hours.Sprinkle with powdered sugar. Serve with an orange wedge and enjoy!