Well, I survived the Vegan Bake-Off! I didn’t win, but the cookie that did win was pretty awesome.
My entry was chocolate cookie sandwiches, filled with raspberry buttercream icing. I was going for a cheesy Valentine’s Day theme, and I think I succeeded. I made my own recipe, and it was fun to tweak it a few times by experimenting with different flours and ratios. On the morning of the bake-off, I managed to make and assemble 150 sandwiches in 3 hours. However, my icing was quite thick, and by then end of piping it into 150 sandwiches, my arm was pretty much numb, haha.
So, as promised, here is my recipe!
I didn’t manage to take any good pictures of the event, but there are some floating around the internets.
Chocolate Raspberry Sandwich Cookies
(makes about 50 cookies, or 25 sandwiches, depending on size of your cookie cutter)
2/3 c rice flour
½ c sorghum flour
½ c arrowroot flour
¼ c tapioca starch
1 t xanthum gum
¾ c cocoa
1 t baking powder
Pinch of salt
¾ c of Earth Balance (or other vegan butter), room temperature
1 c sugar
1 flax egg (1 T ground flax + 3 T warm water)
1 c chocolate chip flakes*
- Combine rice flour, sorghum flour, arrowroot flour, tapioca starch, xanthum gum, cocoa powder, baking powder and salt together.
- In a separate bowl, cream Earth Balance and sugar, then mix in the flax egg.
- Combine wet and dry ingredients together, and then mix in chocolate chip flakes. This will be a somewhat dry batter. You may add a couple of splashes of water to get everything mixed. You may even want to get right in there and mix it with your hands, to ensure it is all mixed together.
- Preheat oven to 350 degrees
- Form into a ball, cover and chill in fridge for 30 minutes
- Roll dough into ¼ inch thick slabs and cut with whatever shape you desire (It may be easier to roll between two sheets of parchment paper)
- Bake in preheated 350 degree oven on parchment paper covered sheets for about 10 minutes. Remove to wire rack to cool
*I made chocolate chip flakes by grinding frozen chocolate chips in my food processor until they were crumbly.
1/3 c shortening
1/3 c Earth Balance, room temperature
3 c icing sugar
1/3 c raspberry jam
Mix shortening and Earth Balance, blend in icing 1 cup at a time. Next, blend in raspberry jam. Depending on the texture of your jam, you may want to add a bit more jam to get a lighter icing.
Pipe icing onto one cookie and top with another. Then eat all of them at once!