Vegan Baking Contest 2024 – First Place – Chocolate Chip Cookie Dough Cake

Our First Place award for our 2024 Vegan Baking Contest went to Barb Weber for her Chocolate Chip Cookie Dough Cake- it was absolutely delicious, and looked amazing too.  It’s a pretty involved recipe, but the taste is definitely worth it for a special occasion.  Everyone loved it!

Ingredients

For the Cake

1 ½ Cups All Purpose Flour

2 teaspoon Baking Powder

¼ teaspoon Kosher Salt

1 Cup Brown Sugar

¾ Cup Non-Dairy Milk

8 tablespoon Non-Dairy Butter, melted and cooled

2 teaspoon Vanilla Extract

⅓ Cup Mini Chocolate Chips

For the Cookie Dough

4 tablespoon Vegan Butter

½ Cup Light Brown Sugar

3 tablespoon Non-Dairy Milk

1 teaspoon Vanilla Extract

1 Cup Heat Treated All-Purpose Flour see note

¼ teaspoon Kosher Salt

½ Cup Mini Chocolate Chips

For the Frosting

1 Cup Vegan Butter

4 Cups Powdered Sugar, sifted

2 teaspoon Vanilla Extract

2 tablespoon Non-Dairy Milk

To Decorate

½ Cup Mini Chocolate Chips

Instructions

Preheat oven to 350*F. Grease 3 6-inch cake pans OR 2 8-inch cake pans and line the bottoms of the pans with parchment circles to prevent sticking.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk well.

In a large bowl, combine sugar, non-dairymilk, melted vegan butter and vanilla. Whisk to combine.

Add the dry ingredients into the wet ingredients and whisk to form a batter.

Divide the batter equally between pans. See note for weights.

Sprinkle the tops of the batter with the chocolate chips and using a knife, swirl the chocolate into the batter while also spreading the batter out evenly across the pan.

Bake the cakes in a 350* oven for 21-23 minutes or until a toothpick inserted into the center of each cake comes out clean.

Allow to cool completely before decorating.

Make the Cookie Dough:

In a medium bowl, using a hand mixer or a wooden spoon, cream the butter and brown sugar until well combined. Add the non-dairy milk and vanilla and mix well.

Add the heat-treated flour and salt and mix to form the dough. Then, add chocolate chips and mix to distribute. Set aside at room temperature until the cake is cool. If you put it into the refrigerator it will be too hard to spread!

Make the Frosting:

In a large bowl using a hand mixer, cream the vegan butter until no lumps remain. Then add the powdered sugar and mix to combine. Then add the vanilla and non dairy milk and mix until light and fluffy.

To Build the Cake:

Place one layer of cake upside down on a cake stand or cake board. Then dollop a scant ½ cup of cookie dough across the cake. Use a knife to spread the cookie dough out, then top with another cake layer.

Repeat. And be sure to reserve about ¼ cup of cookie dough for decorating.

Frost the outside of the cake with vanilla buttercream and decorate with more cookie dough pieces and mini chocolate chips.

Notes:

To heat treat the flour for the cookie dough, preheat the oven to 350, then add the flour to a baking sheet and bake it for 5 minutes. Allow it to cool, then proceed.

If using 3 6-inch pans, 8oz of batter per pan.

If using 2 8-inch pans 12.75 oz of batter per pan.

There are a lot of elements to this cake so feel free to use store-bought vegan cookie dough and or frosting!

Vegan Baking Contest 2024 – Second Place - Madelines

Our Second Place award for our 2024 Vegan Baking Contest went to Mariah Michel with her delicious Madeline recipe! They were wonderful, and our guest judge thought they were identical to those you could find at an upscale bakery or coffee shop!

 Ingredients:

2 tablespoons cornstarch
6 tablespoons water
1/teaspoon almond extract
1 cup powdered sugar
3/4 cup flour
1/4 teaspoon baking powder
1/2 cup vegan butter, melted and cooled

Icing:

1 cup powdered sugar, sifted

2 tbsp almond milk

1 tsp raspberry extract 

Directions:

Preheat oven to 350 degrees. Lightly grease the Madeleine cookie mold pan. In a large bowl, whisk together the cornstarch and water until smooth.

Stir in the vanilla and almond extract, and the sugar.

Stir in the flour and baking powder until well combined.

Add the vegan butter and mix until smooth.

Drop about 2 tablespoons of batter into each mold. Bake for 10-12 minutes.

Remove from oven and cool on a wire rack.

When cooled, remove from molds and place on a plate shell side up.

Vegan Baking Contest 2024 - Staff Choice Award - Strawberry Lemon Cake

Our staff choice award for our 2024 Vegan Baking Contest went to Amirh Miles for her wonderful Strawberry Lemon Cake! It’s a soft and moist strawberry lemon cake layered with strawberry lemon buttercream; it was absolutely delicious!

Cake Ingredients

2 2/3 cup flour

1 1/2 cup cane sugar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp salt

11/4 cup plant milk

3/4 cup avocado oil

1 Tbsp vanilla extract

1/4 cup lemon juice

I lemon zest

1 1/2 Tbsp apple cider vinegar

1 cup strawberries

Buttercream Ingredients:

1 cup plant butter

8 cup powdered sugar

pinch salt

1/4 cup lemon juice

I lemon zest

1/4 cup strawberries

Directions:

Cake Instructions:

Preheat the oven to 350F. Oil and flour (dump any

Excess flour) two 9" cake pans.

In a big bowl, mix together all the dry ingredients.

3. In another bowl whisk together all the wet"

ingredients, adding vinegar last.

Fold the wet ingredients into the dry mixture.

Once combined, mix well, making sure there are

no lumps.

5. Chop strawberries into small chunks and fold into

the batter.

6. Pour the batter evenly between the two 9" cake

pans.

7. Bake for 30 to 45 minutes or until a toothpick

inserted into the center comes out clean.

8. Let the cakes cool completely in the pan. Once

cakes are cooled, cover and place in the

refrigerator overnight.

9. Frost and layer the cakes.

Buttercream Instructions:

1. In the bowl of a stand mixer fitted with the

paddle attachment, beat the butter until creamy.

2. In a bowl add powdered sugar, lemon zest, and

salt. In another bowl add the lemon juice.

3. Once butter is creamy, alternate adding the

powdered sugar and lemon juice (begin and end

with powdered sugar). Scrape bowl and mix well

after each addition.

4. Beat until smooth. Fold in strawberries.

Amirh’s website and contact info are below:

Website: www.myveganpleasure.com Email: bakeryamirh@gmail.com IG: @amirhthebaker

Download a printable version of the recipe here.

Vegan Baking Substitutions

I wanted to post some simple vegan baking substitutions in advance of our Vegan Baking Contest on March 9th to make it easier for people to enter!

Vegan baking is easy, and almost all recipes can easily be made vegan with simple substitutions. To be vegan means using no animal products, including milk, butter, and eggs.

Milk is the easiest to substitute with a non dairy milk like almond milk or any other plant based milk. In truth, milk can be substituted for just about any liquid in a one-to-one ratio, so depending on the recipe you could even use fruit juice. You could probably even use water, but the point of using a flavored liquid, whatever that might be, is to give extra flavor to the recipe. If you substitute water for milk, you will probably not be pleased with the result.

Coconut milk Is a better substitute for condensed milk or cream in recipes.

Eggs in baked goods are generally used as a binder to hold ingredients together and to add moisture, as well as helping to lighten baked goods. You can purchase ready-made egg replacers, but they can also be substituted with a "flax egg" (mixing 1 tbs of flaxseed meal + 3 tbs. water, then let sit for a few minutes before adding to a recipe). You can also try adding more oil or some applesauce to replace an egg in most baked goods.

Butter can be replaced with dairy free margarine, but I often just replace the amount of butter in a recipe with vegetable oil or canola oil, which I feel works well for most recipes. Vegan frosting can be tricky (at least for me), so I often use a simple powdered sugar glaze instead.

I hope that helps, and please be sure to register for our Vegan Baking Contest on Saturday, March 9th by emailing us at passhealthfoods@gmail.com or calling us at 708-448-9114.

Simple 13 Bean and Kale Soup

This makes a delicious, easily customizable soup that’s full of plant-based protein and fiber! It uses our Bob’s Red Mill 13 Bean Soup Mix which is available at the store.

Ingredients:

1 Tbsp Olive Oil (15 mL)

1 cup Chopped Onion (150 g)

2 cups 13 Bean Soup Mix (440 g)

28 oz can Diced Tomatoes (794 g)

4-5 cloves Garlic, minced

5 medium Carrots, sliced about ¼ inch thick (400 g)

5 medium Potatoes, medium diced (750 g)

1 Tbsp Paprika

1 Tbsp Onion Powder

Freshly Cracked Black Pepper, to taste

2-3 Bay Leaves

2 qt Water (2 L)

1 Tbsp Salt (or less according to your preference)

4 cups chopped Kale (200 g)

Carolyn’s soup notes:

I add celery to this too. If you use thin-skinned potatoes like red potatoes or Yukon Golds you don’t need to peel the potatoes (because who has time to peel potatoes).  I’d also suggest using broth instead of water, or using a generous spoonful of Better Than Boullion to the soup as it cooks for a better flavor.  Also, feel free to add whatever additional spices sound good, I like adding some sage and rosemary to this soup too. I also feel like the onion powder is unnecessary, though I usually add two onions to a soup like this. It makes a great, hearty soup, just make sure you simmer the beans long enough!

See the entire recipe and directions at Bob’s Red Mill.

Vegan Irish Soda Bread

Irish Soda Bread is amazing, but it's usually full of dairy products. This recipe is a great option if you or your friends are dairy free or vegan! Erin go Bragh!

1 cup unsweetened plain oat milk or other non-dairy milk + 1 tablespoons white vinegar*

1/2 cup dried currants (or raisins)

2 cups all-purpose flour (plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants/raisins)

2 tablespoons granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon fine-grain salt

1/4 cup 1/2 stick vegan butter, cut into squares

See the entire recipe and directions at Kitchen Treaty.

Slow Cooker Red Lentil Chili (Vegan and GF)

I like cooking with crock pots or slow cookers since you can make things ahead of time and then have a meal ready later. Red lentils are a favorite of mine since they have a great flavor and almost dissolve when cooking, turning into a rich, thick stew. This chili recipe can be easily customized to your tastes and can be served by itself or over rice for a complete, hearty meal (and you’re basically just throwing everything into the crockpot rather than standing over a hot stove, which is preferable during summer)!

1 medium white or yellow onion, diced (approx. 2 cups or 300 g)

2 bell peppers, any colour, seeds removed and diced

1 carrot, peeled and diced (about 1 cup chopped, 150 g)

1 jalapeño, de-seeded and minced 

3 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 tsp regular or smoked paprika

1 28 oz. can diced tomatoes with the juices 

2 tablespoons (30 g) tomato paste

3–4 cups (750 mL) vegetable broth 

2 cups (370 g) dry red lentils

Sea salt and black pepper, to taste

See the entire recipe and directions at Running on Real Food.

No-Bake Granola Bars

Nobody wants to turn the oven on during the heat of summer if they can help it. This is a great no-bake recipe for a batch of tasty (and healthy!) granola bars that are quick and easy to whip up!

INGREDIENTS:

3/4 cup creamy peanut butter or almond butter

1/2 cup honey or pure maple syrup

1 teaspoon vanilla extract

1 1/2 cups quick oats or rolled oats* (do not use instant oatmeal)

1/4 cup ground flaxseed

1/4 cup wheat germ or additional 2 tablespoons oats

3/4 teaspoon ground cinnamon or try 1 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

1 1/4 cups mix-ins of choice** dried cranberries or raisins, roughly chopped toasted nuts, chocolate chips, sunflower seeds, etc.

See the entire recipe and directions at Well Plated.

Broccoli Salad with Sunflower Seeds and Cranberries

This is a wonderful, healthy salad that’s full of antioxidants! We have new organic sunflower seeds and dried cranberries at the store as well as vegan mayonnaise that are perfect in this recipe!

INGREDIENTS:

4 cups broccoli florets chopped

• 1/4 cup sunflower seeds

• 1/4 cup dried cranberries

• 1/4 cup vegan mayonnaise

• 1 Tbsp apple cider vinegar

• salt and pepper to taste

See the entire recipe and directions at Meal Planner Pro.

Vegan Gingerbread Loaf (GF)

This is a wonderful, healthy bread that makes a nice breakfast or treat on a chilly December day! It’s gluten free, vegan, and low in sugar, so everyone can enjoy it!

Dry Ingredients:

2 1/2 cups (250 g) oats, blended into a fine flour*

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Wet Ingredients: 

2 flax “eggs” (2 tablespoons ground flax + 5 tablespoons water)

1/2 cup (80 g) + 2 tablespoons coconut sugar

1/2 cup (120 g) unsweetened applesauce

1/4 cup (85 g) molasses

1/4 cup (60 ml) avocado oil*

1 tablespoon apple cider vinegar or lemon juice

Toppings: (Optional):

2 tablespoons turbinado or raw cane sugar

Melted coconut butter or icing sugar, to drizzle on top

See the entire recipe and directions at From My Bowl.

Vegan Stuffed Peppers

Stuffed Peppers are delicious- especially when made with fresh peppers and tomatoes from the Farmer’s Market! This is a healthy spin on the traditional recipe!

INGREDIENTS:

4-5 bell peppers

For the filling:

1 cup rice (or buckwheat, millet, quinoa)

1 cup red-lentils (or beans, chickpea, tempeh)

2 tbs. olive oil

1 onion

14.5 oz. tomatoes canned or fresh

1 handful parsley

½ tsp. salt

4 cups water

2 tbs. vegetable stock powder

Topping suggestions (you can use other toppings of your choice):

1 cup  vegan ricotta homemade

½ cup soy yogurt unsweetened

See the entire recipe and directions at The Plant Based School.

How to Make a Flax Egg

This is barely a recipe, but it is a handy thing to know if you’re vegan or have allergies (or just run out of eggs in the middle of a recipe)! Flaxseed and water combined can easily take the place of an egg in any baked goods recipe!

INGREDIENTS:

• 1 Tbsp flaxseed meal (ground raw flaxseed)

• 2 1/2 Tbsp water

See the entire recipe and directions at the Minimalist Baker.

Vegan Apple Cake

This upside-down apple cake looks absolutely gorgeous on a dessert table, and is a nice Thanksgiving option for people with special diets (there’s a gluten-free option at the bottom of this recipe). It’s also a lot lower sugar than most dessert recipes and doesn’t require a cast iron pan like most upside-down cake recipes do. This is a cake that everyone would enjoy, and let me tell you from experience, people with special diets REALLY appreciate when hosts make them dishes that they can actually eat!

Ingredients:

For the caramel apple topping:

4 tablespoons vegan butter

1/2 cup brown sugar

3 tablespoons maple syrup

1/4 teaspoon salt (you can add up to 1/2 tsp for extra salty caramel)

1 cup sliced apples

Dry ingredients for the apple cake:

1 1/2 cup flour*

3/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

Wet ingredients:

1 cup soy milk (or almond milk, oat milk, or any other plant-based milk)

1 1/2 teaspoon apple cider vinegar or white vinegar or lemon juice

1/3 cup oil any neutral-flavored oil will work

1/2 cup apples diced

*For a gluten-free cake, try substituting almond flour, the almond taste goes very well with the flavors in this recipe. Almond flour does not rise as much as regular flour, but it is definitely delicious!

See the entire recipe and directions at The Hidden Veggies.