It’s time for the Superbowl and no superbowl party is complete without a good dessert! This recipe comes from ElephantJournal.com, and has several other great superbowl recipe. See them by visiting (http://www.elephantjournal.com/2012/02/gourmet-gridiron-healthy-vegan-and-gluten-free-super-bowl-menu-and-recipes/)
Football Cake Pies
1 cupsugar
1 /2 cup vegan shortening
2 egg replacers
2 cups all purpose flour
1/2 cup baking cocoa
1 1/2 teaspoonsbaking soda
1/2 teaspoon salt
1 cup vegan buttermilk ( 1 cup plain soy milk with 1 teaspoon of apple cider or coconut water vinegar, set aside to curdle for at least 15 minutes )
1 tablespoon plus 1 teaspoon pure vanilla extract
Cream Cheese Filling
1 pound vegan cream cheese, softened
2 sticks vegan butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside.
To make the cake pies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add 2 egg replacers and mix well.
Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well. Drop by tablespoonfuls onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes.
Remove from the oven and cool on wire racks.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Cover tightly and refrigerate before serving. Pipe remaining icing over top of the pies in the design of football threads
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