½-3/4 cup vegan chocolate chips (*more or less depending on preference)
½ cup cold vegan butter
⅓ cup vegan shortening
½ Tbsp coconut cream (*optional- just the cream, not milk)
2 tsp vanilla bean paste/extract
1 cup organic powdered sugar
1 Tbsp pitaya powder (*optional, to make ⅓ of the frosting pink)
2 Tbsp rainbow sprinkles
First, Make the Cookie Dough
Preheat your oven to 350F. Then, add the all-purpose flour, salt, baking soda, and baking powder to a large mixing bowl and sift together. Set aside the bowl.
Add the cold vegan butter and sugar to a standing mixing bowl. Whip together until creamed for about 2-3 minutes. Then, add in the flaxseed, almond milk, and vanilla bean paste/extract to the bowl and mix to combine.
Next, add the bowl of dry ingredients to the standing mixer and mix together until a dough forms. As a final step, add in the chocolate chips and mix by hand to combine.
Bake the Cookie Cake!
Add the dough to a greased 9″ springform pan and use a spatula or your hands to press the dough flat. Add to the oven and bake for 20 minutes. Remove from the oven and let cool completely before frosting.
Once Cooled, Make the Frosting
Begin by adding your vegan butter, shortening, vanilla bean paste/extract, and coconut cream to a large mixing bowl and whip to combine. Once whipped, slowly add in your powdered sugar ½ cup at a time and whip until a smooth frosting has formed.
Take the frosting out of the mixing bowl and add ⅔ of the frosting to one bowl and ⅓ of the frosting to another. In the bowl with ⅓ cup frosting, mix in the pitaya powder.
Cover the cookie cake with a thin layer of the white frosting. Then, add the remaining white frosting and pink frosting to opposite sides of a piping bag and pipe along the outer edge of the cake. As a final step, sprinkle the 2 Tbsp of rainbow sprinkles on top. Cut into 8 slices and enjoy!
1/3 cup (75 g) organic pure cane sugar (or finely chopped dates)
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of mineral salt
1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or applesauce
1 teaspoon vanilla extract
4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
1/4 cup (56 ml) almond milk, use only if needed
optional tasty add-ins:
1/2 – 2/3 cup chopped walnuts
1/4 – 1/2 cup chocolate chips (mini or regular)
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Grease your loaf pan.
One bowl: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add more milk, especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).
Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.