I admit I’m a day late with this delicious Valentine’s recipe, but when I got home from work yesterday and got out my mixing bowl I realized I didn’t have an essential ingredient: cream cheese (vegan, natch). And there was no way I was going back out to the store for one item. So apologies for the delay, and I hope the deliciousness makes up for it!
I first got to thinking about red velvet when it started popping up all over my Pinterest board for Valentine’s Day. Chiefly in mind was this recipe from the blog New Mama Diaries–it looked so simple to prepare (always a good thing). But of course, I had to veganize it before I could try it…so here are my results. I bet if you serve these to family and friends, they’ll never guess that they lack eggs and real cream cheese!
What you’ll need:
One package of red velvet cake mix
1/2 cup coconut oil
One 8-oz. package cream cheese
Two cups (or one package) white chocolate chips
Preheat your oven to 375 F. Use a hand mixer to cream together the coconut oil and cream cheese. Add in the red velvet cake mix and beat until ingredients are thoroughly blended; stir in the chocolate chips. Drop onto cookie sheets in rounded spoonfuls; bake at 375 for ten to twelve minutes. Allow to cool before serving (the cookies will be too gooey to pick up when they’re fresh out of the oven!).
A note on ingredients: Many vegans find the Duncan Hines cake mixes to be acceptable, but if you’re looking for a brand that says “vegan” on the box, check the baking aisle of your local health food store (mine has tons of such items that I have not found through online sellers). Alternatively, you could whip up a from-scratch recipe–it will take a little longer than using a box mix, but it will still taste good. Just remember that a wet cake batter won’t need added coconut oil, and you’ll need to adjust the wet-to-dry ratio so the batter won’t be super-runny.
Vegan cream cheese is pretty easy to find at health food stores and even some regular grocery stores. Vegan white chocolate chips can be harder to find, but if you don’t have any on hand, regular chips will work fine too–the taste will be slightly different, but the cookies will still be delicious!