How long does cream sandwiches [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make cream sandwiches [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Is cream sandwiches [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

Why is cream sandwiches [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cream sandwiches [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Cream Sandwiches
[Vegan]

AH By: Attila Hildmann

Author Bio

Attila Hildmann is a European celebrity television chef and best-selling author of Vegan For Fit... Read More

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10 Guilt-Free, Vegan Versions of Desserts

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Cream Sandwiches [Vegan]

323

10 sandwiches

Dairy Free

These vegan sandwiches were inspired by my favorite childhood snack! Instead of being bogged down with unnecessary ingredients, these vegan alternatives feature all-natural components for a healthy yet delicious treat. From midnight cravings to hot summer days, these cream sandwiches are the perfect dessert to satisfy any sweet tooth.

Ingredients You Need for Cream Sandwiches [Vegan]

For the Cookies:

1 2/3 cups all-purpose flour
3/4 cup raw cane sugar
1/2 cup cocoa
1/3 cup soft vegetable margarine
2 tablespoons soy flour
2 teaspoons baking powder
1 pinch sea salt
1 cup soy milk

For the Cream Filling:

1 1/4 cups soy whipping cream
1/4 cup whipping cream stabilizer
6 1/2 tablespoons sugar
2 teaspoons freshly squeezed lemon juice

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How to Prepare Cream Sandwiches [Vegan]

To Make the Cookies:

Preheat oven to 350°F.
Using an electric hand mixer, mix together all of the ingredients for the cookies into a smooth batter.
Spread the batter with a spatula to a 1/8 inch (3 mm) thickness on a baking sheet lined with parchment paper.
Bake in a hot oven for approx. 8 minutes, and then let cool for about 15 minutes.
After cooled, cut the large chocolate rectangle in half.
Spread the cream filling evenly on one of the halves, place the other half on top, and then use a sharp knife to cut into about 10 rectangles that are about the same size.

To Make the Cream Filling:

Beat the soy whipping cream with cream stabilizer until stiff while slowly adding the sugar.
Add in the lemon juice and stir.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.