1 pound 10 ounces unbleached flour
2 tablespoons baking powder
1 teaspoon salt
1 pounds 4 ounces sugar
9 ounces, scant, non-hydrogenated vegan margarine (recommended: Earth Balance)
1/2 cup water
1 tablespoon egg replacer (recommended: Ener-G)
2 tablespoons ginger juice, commercial or fresh
1 1/2 cups plus 2 tablespoons soy milk
1 tablespoon vanilla extract
1/2 cup minced ginger, packed (about 6 ounces whole, unpeeled ginger root)
2 cups prepared peach puree, store-bought
3 tablespoons sugar
1 tablespoon water or brandy
1 tablespoon cornstarch
12 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance)
4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)
6 ounces blueberry puree, store-bought
1 teaspoon vanilla extract
1 pound 13 ounces powdered sugar
2 tablespoons blueberry juice concentrate
Fresh blueberries, for garnish, optional
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