Have you guys ever heard of Neat Foods before??? I will admit, while I prefer to make vegan baked goods, I’m still a novice and have more fails than success there. That’s why I LOVE Neat Foods baking mixes! They take all of the guess work out of vegan baking, and all you have to do is add some vegan butter (I use Earth Balance soy free) and water to get perfect cookies every time! I also use their Neat Egg product whenever I’m attempting to develop a recipe myself, and it works particularly well in my Grain-Free Bagel Bread recipe.  Yum!

Their baking mixes are not only vegan, but non-GMO, gluten-free, and soy free! One of my favorite Neat Foods baking mixes is their Cowgirl Cookie Mix because it includes three of my very favorite things in the world - chocolate chips, dried cherries, and pistachios.

Are you drooling yet???

I don’t always use their mixes just for cookies. I had an over-ripe banana on hand so I used the Cowgirl Cookie Mix to make these individual VEGAN BANANA CHOCOLATE-CHIP CAKES! If you don’t have individual ramekins like these Le Creuset Mini Cocoettes, you can just pour into your favorite cast-iron skillet to bake or cake pan to bake, or even make them into cookies!

What kind of creations would you make with Neat Foods baking mixes? Leave a comment below and let me know, I am always looking for inspiration!

IMPORTANT NOTE: The cakes pictured here are vegan, but the chocolate chunks pictured on top of the cakes are not. Sunspire Chocolate Chunks which I used here are made with a bit of milk. But the chocolate chips in the Neat Foods Cowgirl Cookie mix are 100% vegan.


- 4 ramekins, a cast-iron skillet, or a cake pan

- 1 pouch of Neat Foods Cowgirl Cookie Mix

- 1 Over-ripe Banana (or eliminate for a more cookie-like texture)

- 4T of Melted Vegan Butter (I use Earth Balance soy free)

- 5T Water

- (optional) Sunspire Chocolate Chunks


- Preheat oven to 375 degrees.

- Whisk together the water and vegan butter in a medium-sized bowl.

- Mash the banana, and then add to the water + vegan butter mixture.

- Stir in the Neat Foods Cowgirl Cookie mix.

- Allow to sit for 2-3 minutes.

- While the batter is resting, coat 4 ramekins (or your other baking vessel) with cooking spray (I use this Avocado Oil spray from Primal Kitchen)

- Divide the batter evenly between the ramekins and place in the oven.

- Bake for 15 minutes, then rotate the pan 180 degrees for even baking. Set timer for 10 minutes, then check the cakes after 10 minutes. If they aren’t yet golden-brown, leave in longer at 3 minute intervals until golden-brown in color. Remove from oven and check that they are done by inserting a knife into the middle. However, I like to leave mine SLIGHTLY underdone for a slightly gooey center.

- These should keep for a few days. Just reheat each ramekin in the microwave for 45 seconds to melt the chocolate slightly if you don’t eat these right away (although how could you not?!).

Jamie KlausnerComment