Vegan Rainbow Cookie
Indulge in these delightful Vegan Rainbow Cookies, a plant-based spin on the classic Italian treat that’s as vibrant as it is delicious! Crafted with almond flour and enriched with almond and vanilla extracts, these cookies offer a delicate, nutty flavor, while layers of all-natural food coloring bring a cheerful burst of color to every bite. Raspberry jam is sandwiched between the soft, cake-like layers for a touch of fruitiness, and a rich vegan chocolate coating adds the perfect finishing touch. Easy to prepare with wholesome ingredients and entirely dairy-free, these cookies are ideal for festive gatherings or as a sweet treat any day of the week. Whether you’re looking for stunning dessert ideas or vegan baked goods, these rainbow cookies will brighten your plate and satisfy your sweet tooth.
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Recipe Information
Ingredients
- 200 grams almond flour
- 100 grams all-purpose flour
- 150 grams granulated sugar
- 7 grams baking powder
- 1 teaspoon salt
- 240 milliliters unsweetened almond milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 120 milliliters coconut oil, melted
- 120 grams raspberry jam
- 200 grams vegan chocolate chips
- as needed vegan food coloring (red, yellow, green, blue)
Instructions
Preheat your oven to 350°F (175°C). Line three 9x5 inch loaf pans with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the almond flour, all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well combined.
Add the almond milk, vanilla extract, almond extract, and melted coconut oil to the dry ingredients. Mix until you have a smooth batter.
Divide the batter evenly into four separate bowls. Add a few drops of red food coloring to the first bowl, yellow to the second, green to the third, and blue to the fourth. Mix each bowl until the color is evenly distributed.
Pour each colored batter into the prepared loaf pans, smoothing the tops with a spatula.
Bake each layer in the preheated oven for approximately 10 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
Once cooled, spread a thin layer of raspberry jam over the green cake layer. Top with the yellow layer, spread jam, then the red layer, and jam. Finish with the blue layer on top.
Wrap the stacked cake tightly in plastic wrap, and place a heavy object on top to compress the layers. Refrigerate for at least 2 hours.
Once set, melt the vegan chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until completely smooth.
Remove the cake from the refrigerator and unwrap. Spread the melted chocolate evenly over the top layer, allowing it to drip slightly over the edges. Let the chocolate set completely before slicing.
Once the chocolate is firm, carefully slice the cake into small rectangular cookies. Serve and enjoy your vegan rainbow cookies!
Nutrition Facts
Calories |
4429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.6 g | 357% | |
| Saturated Fat | 140.6 g | 703% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3207 mg | 139% | |
| Total Carbohydrate | 447.7 g | 163% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 298.5 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 872 mg | 67% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
