One of the hardest parts of being a new vegan (or even an old seasoned vegan) is trying to keep up with all the new products out there. I must have spent over $50 looking for the "right" vegan cheese my first year being a vegan and I have over 50 vegan/vegetarian cookbooks in my arsenal but not all the recipes are the greatest. I’m the first born so I’m used to being a Guinea Pig and now I’m your Vegan Guinea Pig. So here are my recommendations and critiques. Let me know what you think!

Monday, March 9, 2009

Yellow Cake Cookies with Chocolate Icing

Today I was craving cookies but I only had half the ingredients for all the recipes I loved. I wanted snickerdoodles but didn’t have enough cinnamon, wanted sugar cookies but didn’t have enough sugar, wanted oatmeal cookies but didn’t have enough oatmeal or raisins. So what’s a poor little guinea pig to do when she’s in need of come quality cookies? Get out a box of cake mix!

I had one box of Duncan Hines Moist Deluxe Classic Yellow Cake Mix in the pantry and just wasn’t in the mood for cupcakes but with a little imagination you can go from cupcakes to cookies in 2 minutes.

Here’s how you do it:

1 box Duncan Hines Moist Deluxe Classic Yellow Cake Mix
¼ cup Earth Balance
¼ cup pureed soft silken tofu
2 tablespoons oat or soy milk
1 tablespoon potato starch, arrowroot or cornstarch
Pillsbury Creamy Supreme Chocolate Fudge Frosting

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients at low speed until dry ingredients are thoroughly mixed. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 11-13 minutes. Cool two minutes on cookie sheets, then transfer cookies to wax paper or wire racks. Yields 18 cookies.

Allow cookies to completely cool and ice with chocolate frosting.

This recipe can also be used for almost any cake mix so use whatever you have in your pantry or whatever is on sale. For me, this cake mix was only 54 cents so it doesn’t get much better than that!


  1. Awesome!

    What is the texture of the cookies like?

  2. The texture is the same as you would expect from any other cookie. I like a softer cookie so I usually bake it closer to 11 minutes but if you want them crispy you can bake them for 13 even 14 minutes. If I had to compare them to another cookie texture I guess I would say your standard sugar cookie or snickerdoodle.

  3. Supreme Chocolate Fudge Frosting:

    "Sugar, Water, Partially Hydrogenated Vegetable Oil (Soybean and Cottonseed Oil), Corn Syrup, Cocoa Processed with Alkali, Corn Starch, Contains 2% or Less of Each of the Following: Salt, Sodium Acid Pyrophosphate, Mono- and Diglycerides, Natural and Artificial Flavor, Polysorbate 60, Modified Corn Starch, Potassium Sorbate (Preservative), Soy Lecithin, Citric Acid, Artificial Color."


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