I have always loved these little Italian Rainbow Cakes. I looked forward to them each Christmas as they were brought to us by friends. Although I had been given the recipe, it seemed complicated and of course, it wasn’t vegan. Surprisingly easy steps, this one is surely worth the effort!
Originally posted Christmas of 2013, this is my most visited recipe each December so I thought I would reformat it for Yummly (yay for printable recipes) and share it with you again this year.
Before we start baking, it is very important to use parchment paper in this recipe. Without it, it would be nearly impossible to lift and move the layers without breaking them. I cut them to the width of the interior of my 8″x8″ pan and left enough overhang to use as handles for removing. If the papers move around too much, you can give a super quick mist of cooking spray and then the paper will adhere to it. This becomes more of an issue when you start to fill with batter.
Divide the cake batter evenly among three bowls. I used a kitchen scale to be sure they were all pretty much the same. Using a vegan-friendly color, tint one red and one green. Leave the other plain. Keep in mind the baked cake will be slightly darker than your batter.
I get asked a lot about vegan food colors. I use Americolor (available at Walmart and of course, Amazon). I recently touched based with them and they assure me all of their colors (including red) are vegan. I used ‘Red Red’ and ‘Leaf Green’ for this recipe.
Spread each color evenly with a small offset spatula into their respective pans. It’s also necessary to have 3 pans for this recipe of the same size, from the same manufacturer that stack tightly. You’ll see why in a later step. They are very reasonably priced (I think I paid about $5 each at Walmart) and this size pan is always useful.
Here’s what they look like straight from the oven. Allow to cool in their pans COMPLETELY.
Meanwhile, prepare the apricot jam filling. I just warm it in a small saucepan. The jam gives the cake both flavor and keeps it moist.
Spread half of the apricot jam onto the green layer.
Remove the parchment from the vanilla layer and place it on top of the jam covered green layer. See the green layer underneath there? Now spread the remaining jam onto the vanilla layer.
Remove the parchment from the red layer and place it on top of the jam covered vanilla layer. Reserve this piece of parchment for use in the next step.
This is where the 3 pans of the same size come into play. Using the reserved parchment strip, place it on top of the red layer. Take one of the pans and place it on top of that parchment. Give it a light but firm press. I actually get a couple of soup cans and place them in there. This will stay in the refrigerator overnight allowing the layers to bond together.
The next day, I remove the cake from the pan and using a serrated knife, cut off a small (maybe 1/8″) amount around the border. This just cleans it up and squares things off a bit.
Next melt vegan chocolate chips.
Spread the chocolate over the top of the cake and using a fork, create a swirled effect using a snake-like motion.
I like to place this back into the fridge to harden. I don’t let it get too hard though, because you’ll want to cut it into squares or rectangles.
I keep these covered and refrigerated. They freeze really well too! They are so moist and delicious. Your guests will absolutely love them. This is my very favorite Christmas dessert and I am thrilled to be able to share this vegan version with you 🙂
If you try this recipe, snap a photo and tag me on Instagram @theveglife1 I love seeing what you come up with 🙂
Italian Tri-Color Rainbow Cookies {Vegan}
Ingredients
- 2-1/4 cups all-purpose flour 6.35 ounces
- 1-3/4 plus 1/8 tsp Baking Powder
- 1/4 tsp plus 1/8 tsp Salt
- 1-1/2 C Sugar
- 2 oz . Almond Paste
- 1-1/4 C Vegan Butter such as Earth Balance, at room temperature
- 3/8 C Silken Tofu blended until smooth OR Cashew Cream OR Applesauce
- 1-1/8 tsp Vanilla Extract
- ¾ C plus 3 Tbl Almond Milk
- 1 15 oz . jar of Apricot Jam
- 1/2 lb . Vegan Chocolate Morsels
Instructions
- Preheat oven to 350 degrees.
- Line three 8" square pans with parchment, making sure there is an overhang on the sides (see photo)
- Sift the flour, baking powder and salt in a bowl. Set aside.
- In the bowl of an electric mixer, beat sugar and butter until light and fluffy. About 3 minutes. Add the almond paste, silken tofu and vanilla. Beat until thoroughly combined. Add the flour and milk, alternating between wet and dry but begin and end with the flour, beating well after each addition and continue to beat for another minute or so after the last addition.
- Divide the batter evenly between three bowls. I used a scale to get them as close as possible.
- Using vegetable dyes, tint one batter green, one batter red and leave the other uncolored. I used 3 drops of green but found that I needed 5 of the red to avoid it being pink.
- Transfer batter to each of the three prepared 8" square pans.
- Bake for 20 minutes or until a toothpick comes out clean. DO NOT REMOVE FROM PANS. Let cool completely in the pans on wire racks. Loosen edges with a sharp knife.
- Using an offset spatula, spread one half of the jam onto the green layer still in its pan. I heated mine for about 20 seconds in a bowl to loosen it up enough to spread.
- Unmold the plain cake layer and peel off the parchment ([b]reserve this parchment sheet[/b]) and set it on top of the green layer and top with the remaining jam.
- Unmold the red layer and place it on top of the plain layer and cover with the reserved parchment sheet. Using one of the unmolded 8" cake pans, place it on top of the parchment and find some very heavy cans to put inside. Place in the refrigerator for 4 hours, or overnight.
- Unmold the cake and using a serrated knife, trim the edges to make them straight and remove any browned areas.
- Melt the chocolate in a bowl over a pan of simmering water.
- Pour onto just the top of the cake. Dip an offset spatula in hot water and smooth the top.
- Let set slightly. Then, using a fork, scrape wavy lines into the chocolate.
- Let cool for a few more minutes until the chocolate is mostly set but still slightly tacky.
- Using a serrated knife dipped into hot water in between slices and wipe with paper towel, cut the cake into thirds in one direction. Cut each third into 1" pieces.
- Store in an airtight container at room temperature for up to 1 week.
dina says
they look beautiful!
aimee says
Thank you very much for stopping by my site Dina! 🙂
Lori says
These look great. I plan to make them for some dear friends next week. Question, you have almond paste, silken tofu and vanilla listed in the ingredients but they are not included in the instructions. I’m thinking they will be mixed with the butter and sugar. Can you confirm? Thanks, Lori
aimee says
Hi Lori! Oops… Thanks for noticing that typo. I have fixed it now and yes, you are correct. Start with beating the butter and sugar until fluffy, then incorporate the almond paste, tofu and vanilla until thoroughly combined. I think your friends will love these! They have always been a favorite of mine 🙂
Jennifer says
These worked out so great! Super easy. I used different jam (apricot and pineapple) and still yummy. I also made up my own “almond paste” since I didn’t have any. I combined some cashews (or almonds), maple syrup, a little sugar, and some cornstarch into a thick milkshake like texture and added it. I’m going to use it to make a rainbow cake with strawberry jam and some vanilla frosting.
aimee says
I’ve made several versions of this cookie and have yet to find one I didn’t like 🙂 I love the idea of pineapple. That sounds amazing!!
Jessica says
Hi! I tried this recipe twice already, and I have to say it’s great! But I just want to know, just for the sake of clarity, did you mean that you measure the tofu before or after it is blended? I blended after measuring to be sure.
Also, I have some problems with getting the almond paste to break up in the batter. It stays in tiny chunks in some places and that creates a consistency issue. Do you have any troubleshooting advice?
Thanks!
aimee says
Hi Jessica! I’m so glad you like the recipe 🙂 It’s one of my favorites too. I’ve since made several alternate versions since alot of people don’t like to use Tofu. If you go to my 4th of July version, I used applesauce instead of the tofu and eliminated the almond paste all together. I actually use this recipe now & I think it’s much simpler. Of course, you can tint it any way you like and use any variety of jams or jellies in your layering process. Almond paste can be tricky and I measure the tofu before blending smooth. Let me know what you think if you decide to try it! Here’s that link: http://theveglife.com/independence-day-tri-color-cookies-vegan/
Jessica says
I grew up eating them and really grew fond of the almond flavor in the cakes so I think I’d miss it too much to skip out on it! 🙁 But those do look great and colorful (my favorite part of cookies) and I might try them as another thing sometime. Were you ever finding yourself with the same problem with the almond paste?
aimee says
I agree, the almond definitely adds something to these cookies. You could always opt for almond extract. I don’t recall having any issues with the almond paste. Mine was very fresh and soft and I beat it with the margarine/sugar mixture. Maybe you could try beating it really well first if you are having clumping issues. Mine broke up and blended right in with the mixture. Sorry you are having troubles 🙁
Jessica says
Okay great! I’ll have to check into the almond paste. My final question is about the chocolate and cutting the actual cookies. How do you get clean cuts with the chocolate on top? I struggled with this so many times, and I’ve tried this cookie several times without ever really getting clear cuts. I use a hot knife that’s been sitting in water, but that doesn’t always do the trick. I also add about 1 tbsp per 6 oz of chocolate to soften it a bit. Do you have any advice?
aimee says
Hey Jessica, you know it’s so hot here most of the time in Arizona, I usually just stick it in the fridge or freezer for about 10-15 minutes (but don’t let the melted chocolate get too hard or it will crack) and then slice it with a serrated knife. I did wipe the knife each time to get those clean cuts you see. Also, I what are you adding to the chocolate? I don’t add anything to it. You shouldn’t need to. That also may be preventing it from setting up completely.
Dez says
What can I use instead of tofu?!?
aimee says
You could use any egg-replacer, even applesauce. Another good one is 1 Tbl of ground flax + 3 Tbl of water refrigerated for 30 minutes.
lucy says
Hi Aimee, I hope you can respond. If an egg-replacer is used, how many “eggs” does it call for?
aimee says
Hi Lucy, when I replace an egg in a vegan recipe, the general rule is that I am using 1/4 cup to equal 1 large egg. So this would technically be 1-1/2 large eggs. If you are looking to make this a vegetarian recipe, I think you could safely use I egg plus 1 egg yolk with the same result. There are literally dozens and dozens of recipes on the Internet for these little cookies, so if you aren’t trying to be vegan here, you could definitely seek out some other options if that’s easier. I hope that helps 🙂
stacey says
Hi,
I used to make these all of the time (pre vegan) and I’ve really missed them. I was so excited to find your recipe. I just made a batch and they were very mushy and broke apart. They looked fully cooked and were in for 20 minutes. What do you think I might have done? could it have been to much tofu, I measured by tablespoon for 3/8 being 6 TB. They were also very oily on the bottom. I definitely want to try another batch, if you could give me a few pointers that would be great!
thank you 🙂
Stacey
aimee says
Hi Stacey, I am thinking they needed to be baked longer. All ovens vary greatly and it’s possible they just needed more time. They should be more on the dry side. I’ve made this recipe many times and it has always been very consistent. Here is another version I did of the same cookie using applesauce instead of tofu (tofu also had a very high moisture content, so the applesauce may be a better alternative for you): http://theveglife.com/independence-day-tri-color-cookies-vegan/ The only other thing I can think of is the food coloring because there is no oil in the recipe, so that “oily” bottom you mentioned has me puzzled. Did you use cooking spray? Using too much may also contribute. Maybe just try the parchment. Use a toothpick to be sure the cake is completely cooked through rather than sticking to the exact cooking time. I hope these tips help and please let me know if you try it again. ~Aimee
Kim says
I find that any vegan cookie / cake I make bakes way longer than the original recipe states. I’m also sure it’s an oven difference. Not to mention I have a super basic oven
Stacey says
Hi Aimee,
Thank you so much for the suggestions.
I did spray under the wax paper to help it stick to the pan. The food coloring was a natural liquid one which came out more of a plum and pale green color. (What brand did you use?)
I am going to try it again increasing the cooking time & also get applesauce as a back up. I’m determined to get these right for Christmas 🙂
Thanks,
Stacey
Barbara says
Hi Aimee,
I just made these and they are delicious. I read the recipe thoroughly plus all of the comments here before making them because I was determined to be successful since I was bringing them to a get together with family. Every step went well and they looked beautiful, and tasted amazing. I did find that Stacy’s comments about being a bit “oily” on the bottom to be similar to my experience. Also, she mentioned mushiness which in my case I felt that perhaps the apricot jam contributed to that. But they didn’t get a bit mushy till the next day. One question. Did you use soft, firm or super firm silken tofu? I used firm. Thank you!
Nicki says
Just made! And they were absolutely delicious. A few things: I used apple sauce instead of tofu (as per suggestion), and it worked wonderfully. I also added some almond extract to the batter because I felt it just wasn’t almond-y enough. Even after all was said and done, I felt I would have liked more almond flavor. And don’t worry about the individual colors ripping as they are layered – the chocolate covering hides a multitude of sins!
Adity says
Hi Aimee, for your recipe, do you mean two 1/4 cup AP flour? Or 2.25 cups of flour?
aimee says
Hi Adity, that is 2.25 Cups of flour. Sorry that was confusing ;( If you make them, I would love to know your thoughts 🙂 Happy Holidays!!!
tee says
Thank you for this aimee! My grandmother used to make these when I was a child. Having been vegan for almost 12 years I decided it was time to try to make a vegan version. I was happy to find this recipe and I brought them to a holiday dinner. They are quite nice as they are, and I agree with Nicki, they don’t quite have the almondy flavour that I remember or would have liked (I skipped the vanilla and added almond essence instead). I looked through other non-vegan recipes which called for significantly more almond paste, so I think I might play around with that the next time I attempt these. I might also try a larger baking pan to get them thinner. Lastly, (similar to Nicki) I thought they were ruined for sure when I assembled them with the jam and they were falling apart. Once the chocolate was on and hardened and the edges trimmed, disaster was averted.
Donna says
Hi Amiee – could you please tell me if I can substitute a gulten free flour in the tricolor cookies? Thanks
aimee says
I have not tested this recipe with gluten free flour, but if you do attempt it, I would use something like the Bob’s Red Mill 1 to 1 Gluten Free Blend which is closer in texture than other gluten free flours I’ve found. Sometimes with gluten free flour, you may need a bit more than a traditional recipe calls for since the blend is finer than a traditional all purpose flour. Let me know how it comes out 🙂
Carmela says
Hi! I was planning on making these today but don’t have silken tofu, cashew cream or applesauce on hand. I do have Ener-G egg replacer on hand. Do you think that would be ok? Would 1 or 2 “eggs” be 3/8 cup? Thanks for your help!
Carmela
aimee says
Hi Carmela, I don’t have the box handy to figure out the conversion, but go ahead and use the equivalent to 1-1/2 eggs. 1 egg = 1/4 cup of applesauce or silken tofu blended. But it will definitely be okay to substitute! 🙂
Emily says
Made these last night and followed instructions carefully. Used same size pans as in the instructions. The batter baked very very thick, and the cookies taste more like silken tofu than almond paste. I used organic ingredients for everything. Wondering if anyone else had this problem.
aimee says
Hi Emily, I am so sorry you had problems with this recipe ;( The cakes should be dense, so this is normal. The thickness is reduced when the layers get pressed together. As far as the tofu taste, I can’t say as I have ever experienced that so I am not exactly sure? My recipe would definitely have a milder almond flavor than commercially prepared rainbow cookies as I used less almond paste. I also used this recipe (but with applesauce instead of tofu) for a 4th of July version here —> https://theveglife.com/independence-day-tri-color-cookies-vegan I really can’t be sure what went wrong, but I apologize that you had this experience.
Yasa says
Hi, I really want to make this for my sister’s birthday but I was hoping you had a vegan almond paste recipe? I’ve been searching online and I keep getting vegan marzipan recipes but I also saw that marzipan and almond paste can’t be interchanged. Any ideas on this?
Besides all that, I really want to attempt this recipe! It looks amazing!
Yasa says
Hi! I’m interested in making this recipe but I wanted to know if you mean the earth balance that comes in a tub or the earth balance sticks? Please let me know! So excited to make this for my sister’s birthday!
Marlane says
Hello there! I am a baker and trying my hand at some vegan stuff to expand what I do. I tried these out and then someone mentioned to me that almond paste is not vegan! Is there a certain brand you use?