Vegan Easy-Bake Oven Recipes

Finding vegan easy-bake oven recipes was actually harder than I thought! I looked at some basic easy-bake oven recipes, then went about adding and taking away ingredients according to my vegan baking knowledge. Sounds easy right? Not completely…

Can you actually cook in an Easy Bake Oven?

While you can actually cook in an Easy-Bake Oven, what really gave me grief was figuring out the ratio of mix to water in homemade recipes.

Most of the packaged Easy-Bake mixes take 12 minutes to cook, so I knew I had to the keep baking time low. Probably an attention span consideration.

Because of that, the mix needs to start out dryer than you would make for a traditional batter or dough. But figuring out the exact amount of mix and water you need so that it is neither too wet, which will yield a gummy result, nor too dry, which will result in a little brick, takes quite a few trials to figure out.

You also can’t make the cookies or cakes too tall or they will scrape the top coming out, leaving a big gloopy mess and ruining the top of your dessert. Booooooo.  We actually got a couple of ‘legit’ mixes which was good, because I could see how much dough or batter was needed for one bake. These are tiny amounts we are dealing with people!

I lost count of how many versions of the strawberry cake I went through. Luckily the recipes I put together make multiple cakes, cookies, and frostings so I just kept taking another portion out of the mix and trying again, until I got it right.

Now let’s be real. It’s a lightbulb cooking a tiny dessert in a ridiculously small and thin pan. You are not going to start choosing to use the Easy Bake instead of your oven for your desserts.

But if there were an activity that would keep your kid entertained for hours, you didn’t have to participate, it was safe, and the results weren’t full of too much sugar and preservatives, wouldn’t it be worth the few minutes of effort you would have to put forth to make these mixes? Heck yeah!

The most awesome thing was being able to make a double batch of frosting for a single cake, without having to buy another package. Tee hee! There are still some refinements I would like to make, like using a vegetable oil, or whole wheat pastry flour, but that takes some more testing and baking!

With these basic recipes, I foresee many spin-off recipes in our house. And I also foresee a lot of Easy-Bake made desserts after dinner!

Strawberry Cake with Strawberry Frosting

Yield: 10 portions of cake mix; 9 portions of frosting mix

Vegan Strawberry Cake Easy-Bake Oven Recipe

Yield: 10 portions

 Ingredients:

3/4 cups all-purpose flour

3/4 cups whole wheat pastry flour

1 cup organic sugar

1 teaspoon baking powder

3/4 teaspoons salt

2-3 Tablespoons crushed freeze-dried Strawberries

1/3 cup coconut oil or vegetable shortening

1 teaspoon vanilla

Procedure:

Over a sifter, add flour, sugar, baking powder and salt. Sift, then whisk until blended.

Add the freeze dried strawberries, coconut oil or shortening and vanilla.

Cut in the coconut oil with a pastry blender or two knives, until the mix is sandy.

 Put into a large freezer safe ziplock bag, or portion it out into individual 1/3 cup servings.

To Use Strawberry Cake Mix:

In a small bowl using a rubber spatula, mix 1/3 cup of mix with 3 teaspoons of water. Press down on the clumps as you mix to get it as smooth as possible.

Grease the pan that comes with the oven. Spread the mix evenly into the pan. This takes some patience. It’s thick and it keeps pulling away when you try to smooth it. But you can do it!

Bake for 15 minutes. Allow to cool for 5 minutes in the cooling chamber.

Run a plastic knife around the edges of the pan and carefully…yes carefully remove the cake from the pan. I found that if I kind of gently pushed my plastic knife under the cake it came out without being destroyed.

Put on a plate and prepare your frosting!

(Or make a few more layers, which is what I did.)

Vegan Strawberry Frosting Recipe for Easy Bake Oven

Yield: 9 portions

Ingredients:

2 cups organic icing sugar, sifted

1/4 teaspoon salt

3 Tablespoons soymilk powder

2 Tablespoons finely crushed freeze-dried strawberries

6 Tablespoons vegetable shortening

1 teaspoon vanilla

Procedure:

Place a sifter over a medium bowl. Add the powdered sugar, salt and soy milk powder. Whisk to blend.

Add crushed freeze-dried strawberries,vegetable shortening and vanilla.

 Using a pastry blender or two knives, cut in the shortening until it is crumbly.

Put in a freezer-safe bag, or portion it out into individual 1/3 cup servings.

To Use Strawberry Frosting Mix:

In a small bowl, add 1/3 cup of frosting mix and 1 teaspoon of water and mix with a fork, pressing down to break up the lumps.

At this point I usually put the whole thing in a plastic bag and start squeezing to mix. The warmth from my hand starts to melt the lumps and smooth the frosting. The more you knead, the softer it gets.

*Note: I found that sometimes the frosting still retains some small bumps. If you want it completely smooth, I would suggest letting the mix dry, then pulsing it in a food processor to make the mix finer.

Now frost yo cake!

Vegan Oatmeal Raisin/Chocolate Chip Cookies

Yield: 16 portions (6 cookies in each portion)

Ingredients:

3/4 cup whole wheat pastry flour

1/4 teaspoon baking soda

3/4 cups brown sugar-packed

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon salt

1 1/2 cup whole oats

1/2 cup vegetable shortening

1 teaspoon vanilla

*1 Tablespoon raisins or mini chocolate chips (optional)

Procedure:

Place a sifter over a medium bowl and add the flour, baking soda, brown sugar, cinnamon, nutmeg and salt. Sift, then add the oats and whisk to blend.

Cut in shortening and vanilla, until mixture is crumbly.

Place in a freezer safe ziplock bag, or divide into individual 1/4 cup portions.

To Use Oatmeal Cookie Mix:

In a small bowl combine 1/4 cup of the mix, 1 Tablespoon of mini chocolate chips or raisins, and 1 teaspoon of water.

I know it doesn’t sound like enough water, and it won’t look like it either. Just have faith and mix and squeeze until it holds together in one big ball. The best way to do this is to coat your hands with oil and squeeze it in your hands.

Divide the ball into 6 even pieces and roll them into balls. Place on the un-greased cookie sheet and flatten with your hand.

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Bake for 10 minutes, then cool for 5 minutes in the cooling chamber before moving them to a cooling rack…or just scarfing down!

Chocolate Cake with Chocolate Frosting

Yield: 11 portions of cake mix

Chocolate Cake 

Ingredients:

3/4 cups all purpose flour

3/4 cups whole wheat flour

1 cup organic sugar

3 Tablespoons unsweetened cocoa powder

1 teaspoon baking powder

3/4 teaspoon salt

pinch cinnamon

1/3 cup coconut oil or vegetable shortening

1 teaspoon vanilla

Procedure:

Place a sifter over a medium bowl. Sift flours, sugar, cocoa powder, baking powder, salt, and cinnamon. Whisk to mix well.

Cut in the coconut oil or shortening and the vanilla until the mixture resembles sand. Put into a freezer-safe ziplock bag, or divide into individual 1/3 cup portions.

To Use Chocolate Cake Mix:

In a small bowl blend 1/3 cup of mix with 3 teaspoons of water. Blend well.

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Smooth into a greased pan. Bake for 12 minutes, then let rest in the cooling chamber for 5 minutes.

Run a plastic knife around the edge of the pan. You may have your own technique for getting cakes out of these little pans, but here’s how I do it…Holding the pan inverted over your hand, carefully slide the knife underneath releasing the cake from the bottom of the pan, to fall into your hand. Set aside or frost.

Vegan Chocolate Frosting for an Easy-Bake Oven Cake

Yield: 9 portions

Ingredients:

2 cups organic powdered sugar

3 Tablespoons soymilk powder

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

6 Tablespoons vegetable shortening

Procedure:

Place a sifter over a medium bowl. Add powdered sugar, soymilk powder and cocoa powder and salt. Sift then whisk to blend.

Using a pastry blender or 2 knives, cut in the vegetable shortening and vanilla until its sandy.

Put in a freezer safe bag, or divide into individual 1/3 cup portions.

To Use Chocolate Frosting Mix:

Measure out 1/3 cup of mix and add 1 teaspoon of water. Mix well. Add more water if you want it looser, but just add a few drops at a time. Remember you can’t take the water out.

So….here’s what I made!

Not bad for someone who doesn’t claim anything more than average decorating skills.

For the Strawberry Cake, I made 4 cakes, and used 4 portions of the frosting. The cakes are very thin, so my immediate thought was to stack them.

I cut the rectangular cake in half, and trimmed the edges, making two sets of square layer cakes. Then using a piping bag and offset spatula, I smoothed the frosting onto the cake. I used my piping bag and tips to do a basic border, and a fresh strawberry slice on top makes it so cute!!

*Tip- dip the offset spatula in water to help smooth the frosting if necessary.

These are so simple and yummy. Its incredible that being so small, they still manage to be a little chewy, but they are! I personally like the raisin ones the best, but my kids would vote for the chocolate chips…whatever.

For the chocolate cake, I basically did the same thing as the Strawberry. This time I had to dig out the sprinkles and go for a full on party cake!

These are simple versions that your kids can do without you. But you can go crazy with this concept. I’m thinking fillings, and more sophisticated flavor combinations… These basic recipes can be a springboard to so many others! I might just be more excited about the Easy Bake than my daughter!

I write the instructions right on the bag of mix with a sharpie, but it’s also fun to portion the mix out and have little packages as adorable as your crafty abilities can make them!

I chose to keep my mixes in the fridge/freezer, so I think they’d be good up to 12 weeks. But if you are giving them away as gifts and aren’t sure how long it will be before they are used, leave the vanilla out of your mix, tell them to use the packages within 12 weeks, and just add the addition of a drop or two of vanilla with the water to their instructions.

Go forth and bake!