I have a vegan black bean chili recipe somewhere. Let me see if I can dig it up.
Here's a great vegan cake recipe:
Gluten-free, Vegan Mexican Chocolate Cake
Ingredients for Cake:
1 box “Gluten-Free Pantry” Old fashioned cake and cookie mix
2 medium overripe bananas
½ cup Earth-Balance Butter Substitute (THE best butter substitute by far)
3/4 cup Silk plain soymilk
4 tbsp bulk chocolate powder from the coop (Use the best you can find, the darker the better)
2 tsp Rain’s Choice Vanilla in Bourbon (or 1tsp regular vanilla, 1 almond flavoring)
¼ tsp ground cinnamon from the co-op (it’s fresh & goes a long way)
¼ tsp baking powder (cake mix has leavening, but this extra is needed for egg-free recipes)
Ingredients for Frosting:
2 cups powdered sugar
¼ cup hot water
2 tbsp Earth Balance Butter substitute
4 tbsp bulk chocolate powder
1 tsp Rain’s Choice Vanilla in Bourbon (or ½ tsp regular vanilla, ½ tsp almond flavoring)
¼ tsp ground cinnamon
1/8 tsp salt
Technical notes: The bananas are the egg substitute. Their size and moisture content are not reliable, hence the need for moisture adjustment in recipe below. Also, this cake does not rise as high as ‘normal’ cake. Results should be a moist, dense cake with a fine crumb.
Mash bananas into 3/4 cup soymilk, pour into blender and add ½ cup New-Balance, 2 tsp Vanilla. Blend on low speed until smooth & fluffy. Appx 30 seconds to a minute.
In a bowl, combine cake mix, chocolate powder, cinnamon, baking powder, and stir together until it is a uniform color.
Stir liquids into dry mix, using a large whisk. This may result in a thick, ‘bready’ batter. Add up to an additional ¼ cup of soymilk, incrementally, until you achieve a velvety smooth batter. This will still be somewhat denser than the usual cake-mix batter – but if you thin it too damp, being egg-free it may not hold together well. Strive for a balance. Try not to overstir.
Preheat oven to 350 degrees. Lightly grease a 9 inch round cake pan. Spoon in batter, swirl top until level. Bake 28 minutes. Cool 10 min, then remove from pan.
Standard chocolate icing listed in Joy of Cooking, with cinnamon and vanilla in bourbon, using Earth Balance Butter Substitute.
Melt 2 tbsp Earth Balance on LOW heat. Stir in chocolate powder, cinnamon. Once that’s all nice & shiny, turn off heat. Add water, vanilla and salt, stir until smooth. Add in 1 & ¾ cup powdered sugar, stirring constantly. Keep adding powdered sugar until it is somewhat shiny & stiff enough to think about holding a peak – but not quite that stiff. When everything has cooled down, frost cake.