Vegan Rainbow Cookie
Brighten up your dessert table with these irresistible Vegan Rainbow Cookies! Bursting with vibrant layers of almond-flavored sponge dyed in bold hues of red, yellow, green, and blue, these cookies are as visually stunning as they are delicious. Each colorful tier is delicately sandwiched with sweet raspberry jam and topped with a glossy layer of melted vegan chocolate for the perfect combination of flavors and textures. Made with simple plant-based ingredients like almond flour, coconut oil, and almond milk, this recipe is completely dairy-free and egg-free, making it a crowd-pleaser for any occasion. Whether you're celebrating a special event or simply craving a joyful sweet treat, these tender, chocolaty rainbow cookies are guaranteed to impress. Plus, they’re easy to customize with your favorite vegan food coloring for the ultimate edible art experience!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
- 0 as needed vegan food coloring (red, yellow, green, blue)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line three 9x5 inch loaf pans with parchment paper, leaving some overhang for easy removal.
Step 2
In a large mixing bowl, combine the almond flour, all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well combined.
Step 3
Add the almond milk, vanilla extract, almond extract, and melted coconut oil to the dry ingredients. Mix until you have a smooth batter.
Step 4
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.
Step 5
Pour each colored batter into the prepared loaf pans, smoothing the tops with a spatula.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Once set, melt the vegan chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until completely smooth.
Step 10
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.
Step 11
Once the chocolate is firm, carefully slice the cake into small rectangular cookies. Serve and enjoy your vegan rainbow cookies!
Nutrition Facts
| Serving size | (1169.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4429.3 |
| Total Fat 278.6g | 0% |
| Saturated Fat 140.6g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3206.6mg | 0% |
| Total Carbohydrate 447.7g | 0% |
| Dietary Fiber 37.7g | 0% |
| Total Sugars 298.5g | |
| Protein 68.0g | 0% |
| Vitamin D 89.1IU | 0% |
| Calcium 871.6mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 878.5mg | 0% |
Source of Calories