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This recipe is adapted from one I saw on The Sioux Chef.

Dough

• 2 Cups Flour
• 2 Tbsp Sugar
• 1 Tbsp Baking Powder
• 1 Tsp Salt
• 2½ Tsp Yeast
• ⅔ Cup Vegan Milk (eg. Almond Milk)
• ½ Cup Vegan Butter (eg. Earth Balance)

1. Grease a 9″ cake pan.
2. Combine dry ingredients in a bowl.
3. Heat the milk and butter in a sauce pan until it reaches 110 F.
4. Add wet ingredients to the dry mix.
5. Combine and place into the cake pan. Press down with your fingers.
6. Cover with plastic wrap and towel.

Topping

• ½ Cup Flour
• ⅓ Cup Sugar
• 1 Tsp Cinnamon
• ¼ Cup Vegan Butter
• Pinch Salt
• Maple Syrup

1. Preheat oven to 375 F.
2. Combine all ingredients except the maple syrup until crumbly.
3. Unwrap the dough and drizzle maple syrup on top. Spread it out.
4. Add crumbly topping.
5. Place in oven for 15 minutes.

 

Thoughts

I liked it. I used a gluten-free flour mix for the topping (the original recipe is all gluten-free), which gave it its distinctive taste. It’s lighter than the other desserts I’ve made recently, which I appreciate. It’s quick to make, doesn’t feel heavy in the stomach, the ingredients are those I usually have on-hand, so I can see me making this again.

There’s a few food blogs I check up on regularly for ideas. One of them is Kevin and Amanda and last month they posted this decadent recipe for Cookie Dough Billionaire Bars.

I had never heard of billionaire bars before. It’s a bar with a shortbread base, topped with caramel, followed by a layer of cookie dough and with a chocolate ganache.

There’s a bunch of recipes online and they all seemed to point to the same source: a book called The Cookie Dough Lover’s Cookbook. Anywho, I decided to do a vegan version for a potluck at work.

Shortbread Base

• ¼ Cup Brown Sugar
• 1 Cup Sugar
• 2 Cup Vegan Butter (eg. Earth Balance)
• 3 ¾ Cup Flour
• ½ Tsp Salt

1. Preheat the oven to 350 F.
2. Grease a lasagne pan and line with parchment paper. This is optional but it’ll make your life easier.
3. Beat the butter and sugar until light and fluffy.
4. Add the flour and salt.
5. Put the dough in the parchment-lined lasagne pan. Press it down.
6. Bake until the edges are slightly browned. About 30-35 minutes.
7. Let cool.

Caramel

• 1 Cup Sugar
• ¾ Cup + 2 Tbsp Vegan Milk (eg. Unsweetend Almond Milk)
• ¼ Cup Maple Syrup
• 1 Tbsp Vegan Butter
• ½ Tsp Vanilla
• ⅛ Tsp Salt

1. Mix all ingredients in a sauce pan.
2. Cook until amber. Stir constantly. About 10 minutes.
3. Place in ice bath to stop the mixture from cooking further.
4. Pour the caramel sauce over the cooled shortbread.
5. Refrigerate for 1 hour, or freeze for 15 minutes.

Cookie Dough

• 1 Cup Brown Sugar
• ½ Cup Vegan Butter
• 1 Tbsp Maple Syrup
• ¼ Cup Unsweetend Apple Sauce
• 1 Tsp Vanilla
• 1 ½ Cup Flour
• ¼ Tsp Salt
• 1 Cup Dairy-Free Chocolate Chips

1. Cream butter and sugars until light and fluffy.
2. Add the maple syrup, apple sauce and vanilla. Mix until consistent.
3. Add the flour and salt. Stir until smooth.
4. Add the chocolate chips. Mix.
5. Spread over the caramel layer in the pan.
6. Refrigerate.

Chocolate Ganache

• 2 Cups Dairy-Free Chocolate Chips
• ¾ Cup + 1 Tbsp Vegan Milk

1. In a small sauce pan on low heat, combine chocolate chips and milk.
2. Stir until chocolate mixture takes on a glossy finish.
3. Pour over the cookie dough layer and chill until set. Approximately 30 minutes.

Thoughts

It’s very rich, sweet and dense. You can taste the two-plus cups of butter that are within. The caramel recipe I used was pretty runny and ended up getting absorbed by the shortbread. I think if I were to do this again I’d use a different recipe for that, or let the caramel cool a bit first so that it forms a distinctive layer.

It’s a fun recipe but I don’t see me making it again. It’s too heavy. If you cut it, I recommend doing thin slices.

I was looking for a simple vegan cake recipe and stumbled on this one. I found a separate (dairy-free) cream cheese icing recipe to go with the Tofutti container I had in my fridge. The portions make a single-layered cake in an 8″ cake pan. I doubled everything to make a two-layer cake.

Almond Cake (Original)

• 1 Cup Unsweetened Almond Milk
• 1 Tbsp Vinegar
• 1 1/2 Cup Flour
• 1 Cup Sugar
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/3 Cup Oil
• 1/4 Cup Water
• 1 Tbsp Lemon Juice
• 1 Tbsp Vanilla Extract
• 1/4 Tsp Almond Extract

1. Set the oven to 350 F.
2. Grease and flour the cake pan.
3. Stir milk and vinegar in a cup.
4. Mix all the dry ingredients together in a bowl.
5. Mix the remaining wet ingredients together in a separate bowl.
6. Add the milk mixture to the wet ingredients bowl and mix.
7. Pour wet ingredients into dry ingredients. Stir mixture until batter is lump free.
8. Pour into baking pan and place in the oven until a toothpick/fork inserted into the middle of the cake comes out clean. Approx 35 minutes.

Almond Cream Cheese Frosting (Original)

• 1/4 Cup Vegan Butter (eg. Earth Balance)
• 1/4 Cup Vegan Cream Cheese (eg. Tofutti)
• 2 Cups Icing Sugar
• 1 Tsp Vanilla Extract
• 1/4 Tsp Almond Extract
• Sliced Almonds (Optional)

1. Cream butter and cream cheese until fluffy.
2. Add in icing sugar and mix until smooth.
3. Add vanilla and almond extract, stir until consistent.
4. Apply frosting to a cool cake and top with sliced almonds. I used candy confetti instead of almond slices – it’s whatever you want!

Thoughts

This cake came out dense but moist – which is as the author of the recipe I plagiarized this from said it would be like. Very similar to banana bread. I really like the almond theme, but I’d like for a lighter cake – so I probably won’t make this again.

Same recipe, two different products depending on what pan you use! If you have a miniature muffin pan, you can make tiny strawberry shortcakes. If you have a doughnut pan, you can make brown butter cinnamon sugar doughnuts. Both options are vegan.

Doughnut Muffins

• 6 Tbsp Vegan Butter (eg. Earth Balance)
• 6 Tbsp Sugar
• 1/4 Cup Unsweetened Apple Sauce
• 1 1/2 Cup Flour
• 1 1/2 Tbsp Baking Powder
• 1 Tsp Salt
• 3/4 Cup Unsweetened Almond Milk

1. Set the oven to 350 F.
2. Beat the butter and sugar in a large bowl until light and creamy.
3. Add the apple sauce.
4. In a small bowl, mix the flour with the baking powder and salt.
5. Add the dry ingredients to the wet, as well as the milk. Stir until well combined but don’t over mix.
6. Pour in miniature muffin pan. Bake for 15 minutes.

Brown Butter Cinnamon Sugar Crust

• 3/4 Cup Vegan Butter That Can Brown (eg. Earth Balance)
• 1 Cup Sugar
• 1 Tbsp Cinnamon

1. Combine the sugar and cinnamon in a bowl.
2. Melt butter in a sauce pan and stir. Stir constantly as it browns.
3. Pour the butter in a second bowl.
4. When the baked muffins are cool enough to handle, dunk the tops in the melted butter and sprinkle the cinnamon sugar by the spoon-full. Sprinkling the cinnamon sugar as opposed to rolling it in the sugar mix prevents the melted butter from making moist clumps with the sugar.

Vanilla Buttercream Frosting (Optional)

• 6 Tbsp Vegan Butter
• 1 Cup Icing Sugar
• 1 Tbsp Vegan Milk
• 1 Tsp Vanilla
• Strawberries

1. Mix all of the ingredients except the strawberries in a bowl until smooth.
2. Pipe onto muffins and top with a sliced strawberry.

Notes

You can use this batter to make baked doughnuts as well. This is a veganized version of a recipe I spotted on Kevin & Amanda. They said their recipe could make 18-20 miniature muffins, but it was closer to double that. So I halved the recipe, applied a few substitutions, and increased the baking powder usage. The end result was tasty.

I like this recipe, I don’t know whether I’d consider it a favourite. This works just as well without the buttercream frosting.