By Guest Author|
April 17, 2020|
4 mins read
These vegan Protein Cakester Copycats by Clara from The Vegan Bean are the perfect bake to give you that extra bit of protein in a tasty sandwich treat! With your choice of plant-based buttercream or ice cream, you can personalise this recipe to make it your own.
8 to 10 minutes
Oven, Parchment Paper, Bowl, Whisk, Glass or Cookie Cutter
1/3 cup flour
1 scoop vegan protein powder
2.5 tbsp cocoa
2 tbsp stevia
1 tsp baking soda
2 tsp coconut oil
1/3 cup water or almond milk
Filling: Vegan frosting or vegan ice cream of choice
Preheat the oven to 375 (190°C) and line a cookie sheet with parchment paper.
Combine the flour, protein, cocoa, stevia, baking soda, and salt in a bowl until mixed.
Add in the water/almond milk and oil to form a soft dough.
Roll it out and use a glass or cookie cutter to make circular shapes, and place on the cookie sheet.
Bake for 8-10 mins until firm. Once cool, sandwich vegan frosting or ice cream between two cookies and enjoy!
A big thank you to Clara for this delicious plant-based ice cream sandwich recipe blogger. Clara is a 22-year-old recipe maker from Vancouver, a Yogi at heart, be sure to check her Instagram page @itstheveganbean and her blog to discover more colourful and mouth-watering vegan delights!
Small-batch Vegan Buttercream
With a recipe like this, you don’t need a lot of buttercream to do it, and most recipes out there will leave you with heaps of extra afterwards (not always a bad thing, but there is an alternative). So, when making small-batch vegan buttercream at home, try using these measurements:
2 tbsp vegan butter
1/4 tsp vanilla
1 cup icing sugar
1 tbsp full fat coconut milk
Cream together the butter and icing sugar, then add in the vanilla and milk and whip until fluffy. Adding more icing sugar to achieve a thicker frosting or (tiny amounts at a time of) milk to thin it out. It’ll blow your mind! Love it? Good news! You can still double or triple this recipe to make it perfect for icing a cake.