2 1/2 cups rice milk
1/3 cup quick oats
1/3 cup brown sugar
2 tbsp. agave nectar or honey
1 tbsp. arrowroot or cornstarch
1 tbsp. vanilla
pinch salt

Chocolate Base:
1/2 cup margarine
1/2 cup sugar
1/4 tsp. salt
1 egg replacer
1/4 cup cocoa powder
1/4 cup flour or flour substitute

Coconut Topping:
2 egg replacers
3/4 cup sugar
1/2 tsp. vanilla
1 cup flour or flour substitute
7 oz. package shredded coconut, divided

1 cup margarine
1 cup brown sugar
1 cup sugar
1/2 cup applesauce
1 tsp. vanilla
2 1/4 flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 cups oats
1 cup chocolate chips
1/2 cup dried fruit (cherries, cranberries, raisins)
1/4 cup coconut

1 can (14 oz.) coconut milk
3 cups sugar

Oatmeal Layer:
1/2 cup shortening
1 cup brown sugar
1/4 cup applesauce
1 tsp. vanilla
1 cup flour or flour substitute
1/2 tsp. baking soda
1/2 tsp. salt
2 cups oats

Fudge Layer:
1/2 cup flour or flour substitute
1/4 cup sugar
1 1/2 cups chocolate chips
1/4 cup margarine
1 tbsp. water

For Cupcakes:
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup margarine, softened
2/3 cup brown sugar
2 egg replacers
1 tsp. vanilla
1/3 cup buttermilk substitute
1/3 cup maple syrup

For Icing:
1/2 cup margarine, softened
2 tbsp. maple syrup, room temperature
2-3 tbsp. rice milk, room temperature
2-3 cups powdered sugar

1/2 cup margarine, melted and cooled
1/2 cup sugar
1/2 cup maple syrup
2 tsp. vanilla
1 egg replacer
1 cup flour or flour substitute
1/4 tsp. salt
1 cup finely shredded coconut

2 lbs. strawberries, hulled and quartered
3/4 cup sugar, divided
1 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. margarine, cubed
1/2 cup rice milk

1 banana
1 tbsp. chocolate syrup

1 cup sugar
3 cups water, divided
1 cup mashed banana (about 3)
1/2 tsp. yellow food coloring (optional)