Vegan Rainbow Cookies | Vegnews

Colorful layers of almond cake are sandwiched with sweet apricot preserves, and this recipe features a layer of decadent dark chocolate. Plantiful Cookbook Bake up a batch of baked treats to prepare a gift for friends and family.

do you want:

½ cup aquafaba
1 (8-ounce) tube almond paste
1 cup of sugar
1¼ cups vegan butter, softened
3 flax eggs
1 teaspoon vanilla extract
2 cups of flour
Green vegetarian food coloring
Red Vegan Food Dye
½ cup apricot preserves, divided
½ cup vegan dark chocolate chips
2 tablespoons vegan milk

what do you do:

  1. Place an oven rack in the upper third of the oven and a second rack in the lower third. Preheat oven to 350 degrees. Line three 8-inch square baking pans with parchment paper.
  2. Pour the chickpea liquid into a large bowl. Use an electric mixer to whip on high speed for 4 to 5 minutes, until stiff peaks form.
  3. In a second large bowl, using hands, break up the almond paste, then use an electric mixer to break up the paste for 1 minute. Add the sugar and mix until small pieces form, like sand.
  4. Add the vegan butter and beat on high speed until fluffy, about 3 minutes. Pour in the flax egg and vanilla extract and mix on low speed for 30 seconds until just combined.
  5. With the mixer on low speed, gradually add the flour. After all the flour has been added, reduce the speed to medium and continue mixing the batter until just combined.
  6. Add a third of the whipped aquafaba and mix with a spatula to loosen the batter slightly. Then add the remaining aquafaba and gently fold in so the batter doesn’t lose its atmosphere.
  7. Divide the batter into thirds. Dye one batch green and one batch red, leaving the third batch as is.
  8. In the prepared baking pan, add the batter and use an offset spatula to spread and level the top. Bake for 15 minutes, until slightly golden and dry on top. Let the layers cool in the pan for 1 hour. Before assembling, remove white and green layers from pans and peel off parchment paper; Leave the red layer in the pan.
  9. To assemble, use an offset spatula to thinly spread half of the apricot preserves over the red layer. Place the white layer on top. Spread the remaining preserves over the white layer, then set the green layer on top. Place a clean 8-inch square baking pan on top of the green layer and weigh down with heavy food cans to compact and adhere the layers. Refrigerate the pan to chill for at least 4 hours or overnight.
  10. After the cookie layers have cooled, melt the chocolate chips with the vegan milk in the microwave in 30-second intervals, stirring after each interval.
  11. Remove the pan from the refrigerator, remove the top pan and carefully remove the layered sweets from the pan. Remove the parchment paper from the bottom red layer and place the stack on a rimmed baking sheet. Spread the chocolate mixture evenly over the layers. Place the baking sheet in the refrigerator to chill for 1 hour or until the chocolate is set.
  12. Using a serrated knife, cut the chocolate-topped layers into 16 squares and serve.

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