1. Preheat the oven to 350F.
2. Lightly oil two mini doughnut pans and set aside.
3. In a large bowl, sift together the brown rice flour, sorghum flour, potato starch, tapioca starch, Sucanat, flaxmeal, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda.
4. In a separate bowl, whisk together the nondairy milk, sunflower oil, applesauce, egg replacement and vanilla.
5. Add the liquid mixture to the flour mixture and stir to combine, making sure there are no more large clumps.
6. Spoon the mixture evenly into the prepared doughnut pans, filling each about 3/4 full. Lightly tap the pan on the counter to release any air bubbles. Bake at 350F for 8 to 10 minutes, or until a toothpick inserted in the centre of a doughnut comes out clean. Allow to cool for about 5 minutes before transferring them to a cooling rack to cool completely.
7. For the cinnamon sugar topping, simply dip each doughnut in the melted Earth Balance and allow excess to drip off. Then dip in the cinnamon sugar to cover all sides.

1. In a large bowl, whisk together the whole wheat flour, unbleached flour, Sucanat, baking powder, baking soda, cinnamon, salt and orange zest. Set aside.
2. Remove the tea bags from the tea (be sure to squeeze the excess liquid from the tea bags) and whisk in the egg replacer and oil.
3. Pour the tea mixture into the flour mixture and stir just to combine. Gently fold in the cranberries and walnuts. It will be a fairly thick batter.
4. Spoon the cake batter into an oiled 8-inch round pan. Bake at 350 degrees for about 25 minutes, or until a toothpick inserted into the cake comes out clean.
5. Allow the cake to cool completely. Serve with tea and a side of nondairy ice cream or, for a sweeter treat, decorate with a glaze made of icing sugar and nondairy milk or orange juice

Doughnuts:

1. In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
2. In a small saucepan, combine the nondairy milk, vinegar, vanilla extract, vanilla seeds, egg replacer and margarine and heat on medium-low, stirring until margarine is melted. This mixture should not get too hot or it will burn (it should feel slightly warm to the touch).
3. Allow the margarine mixture to cool for about 5 minutes. Add it to the flour mixture and mix until just combined. It should form a very soft dough.
4. Spoon the dough into a mini doughnut pan, filling about 3/4 full. Smooth the top of the dough with your fingers so it's even.
5. Bake the doughnuts at 350 degrees for about 12 minutes or until a toothpick inserted into a doughnut comes out clean. Allow doughnuts to cool completely before attempting to remove them from the pan.
6. Decorate with glaze (recipe below) and sprinkles.

Glaze with sprinkles:

1. In a small bowl, whisk together the powdered sugar and nondairy milk until smooth. Dip the top of the doughnut into the glaze, allowing some to drip off, and then dip the glaze-side down into the sprinkles.
2. Set the decorated doughnuts a wire rack that is set on top of a cookie pan or parchment paper (to avoid a mess underneath). Store the doughnuts in an airtight container in the fridge.

For the cookies:

1. Sift the flours and baking powder in a large bowl and set aside.
2. Grind the Sucanat briefly in a spice or coffee grinder. In a separate bowl, beat the Sucanat and vegan butter with an electric mixer until light and fluffy, about 3 to 4 minutes.
3. Add the egg replacer, water and vanilla and beat for another minute.
4. Add the flour mixture and beat until the dough is smooth.
5. Divide the dough into two flat disks and wrap each in plastic wrap. Refrigerate for 1 hour, until firm.
6. Roll out the dough to about 1/4-inch thickness. (I roll mine out between two pieces of parchment paper to prevent sticking.)
7. Cut out the cookies with cookie cutters and carefully transfer them to a baking sheet covered with parchment paper.
8. Put the cookies in the fridge for 10 minutes before baking to help them keep their shape.
9. Bake at 350 degrees for 12 to 15 minutes, or until they start to brown around the edges.
10. Cool on a wire rack and decorate with royal icing.

For the royal icing:

1. In a medium bowl, sift the powdered sugar and cornstarch together.
2. Stir in the lemon juice and optional food colouring.
3. Add nondairy milk 1 tsp at a time until the mixture becomes smooth.
4. Do the toothpick test to get the correct consistency: Drag a knife through the royal icing and count to 10. If the surface becomes smooth within 5 to 10 seconds, the icing is at the correct consistency. If not, add more powdered sugar or nondairy milk for desired results.
5. Decorate cookies as desired and let sit for several hours to dry. Store cookies in between pieces of parchment paper in a tightly-covered container for up to one week.