Easy Vegan Petit Fours

• Vegetarian

• Refrigerated

  • 3/4 cup Almond milk

• Condiments

  • 2 9oz almond pastes
  • 2 tbsp Apple cider vinegar or lemon juice
  • 1/4 cup Coconut oil or vegan butter
  • 1 Strawberry jam

• Baking & Spices

  • 2 1/2 tsp Almond extract
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 1/2 cups Cake or ap flour
  • 2 cups Chocolate chips, vegan
  • 1 Powdered sugar, organic
  • 1 pinch Salt
  • 1 tsp Simply organic vanilla extract
  • 1 1/2 cup Sugar or coconut sugar, organic

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 1 cup Water

Found on neuroticmommy.com

Description

Ingredients

• 2 1/2 cups cake or ap flour
• 1 1/2 cup organic sugar or coconut sugar
• pinch of salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 cup coconut oil or vegan butter, melted
• 2 tbsp apple cider vinegar or lemon juice
• 3/4 cup almond milk
• 1 cup water
• 1 1/2 tsp Simply Organic almond extract
• 1 tsp Simply Organic vanilla extract
• warmed strawberry jam
• 2, 9oz almond pastes (also known as marzipan)
• organic powdered sugar
• 2 cups vegan chocolate chips
• 2 tbsp coconut oil
• 1 tsp Simply Organic almond extract

Directions

• Preheat oven to 350F an line a standard baking sheet with parchment paper. Use two pieces of parchment paper so they overlap each other. This makes it easier to lift the cake. Whisk together all dry ingredients. Add in all wet ingredients and mix until completely smooth. Use a hand mixer for this if you can as it will make it easier. About 1 minute. Pour cake batter into lined baking dish and bake for 25-30 minutes or until golden. The center will bounce back to touch. Allow cake to cool in pan before removing. Once cool, remove from pan and quarter the cake, which means youll have a rectangle shape cake basically and youre going to cut 4 even squares. Take each square and using a serrated knife, gently cut them in half. Do this part carefully and slowly so they all come out even and leveled. You will have 8 pieces of cake. Warm up some strawberry or raspberry jam. Brush one side of each cake layer with the warm jam. You have to coat the cake just enough it doesnt have to be huge amounts of jam. You should still be able to see the cake through the jam. Create two cake stacks both with 4 layers each. Pour powdered sugar over  flat surface and roll out almond paste. Lightly wet one side of the paste and place it on top of the cake stacks and cut to the exact size of the cake. I did this with my hands and it literally comes right off the sides. Put in the fridge to set for 10 minutes. (You can wrap it in plastic wrap for this part) While your cake is in the fridge melt up all the ingredients for the chocolate. The coconut oil makes it a tad more runny and not so thick. I also add in a little more almond extract to enhance the flavor. Remove cake from the fridge and cut into even little squares. You will have 18 if you cut them evenly. Dip your petit fours into the dark chocolate and set on a parchment paper lined cookie sheet or cutting board. Once all cakes are covered place back into the fridge for 5-10 minutes to set. Once set remove from the fridge, drizzle with extra dark chocolate, serve immediately or keep stored in the fridge until ready to eat. Enjoy!