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Sweet Vegan Treats

FFAC's Bay Area Director, Monica Chen, and her team of volunteers baked dozens of mouth-watering treats for students at Hayward High School, and we wanted to share the recipes with our beloved supporters. Below, you will find recipes for cinnamon rolls, chocolate chip cookies, and pumpkin bread. All just in time for fall!


Cinnamon Rolls


3/4 cup nondairy milk

1/4 cup margarine, softened

2 3/4 cup unbleached, all-purpose flour

1 (1/4 ounce) pack fast rise instant yeast

1/4 cup white sugar

1/4 cup water

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/2 cup margarine, softened

1/2 pecans or vegan chocolate chips (optional)

Optional icing:

1/4 cup margarine, softened

1/2 teaspoon vanilla extract

2 cups powdered sugar

1 tablespoon nondairy milk


1. Preheat oven to 350 degrees F. In a saucepan, heat the milk and 1/4 cup margarine

until boiling. Remove from heat and cool until only warm. In a large mixing bowl,

combine 2 1/4 cup flour, yeast and white sugar, and whisk to get all the lumps out). Add

water and milk/margarine mixture to the dry mixture and whisk just until it forms a rough

dough that pulls away from the sides of the bowl. Add nuts and chocolate, if using.

2. Dump dough onto a floured board (or clean counter), and knead in the remaining half

cup of flour. Knead the dough for 5-7 minutes (pressing up with palms and folding again

and again) until the dough is perfectly smooth. Put the dough in a slightly oiled bowl,

cover it with a clean, slightly damp towel and let it rise for 10-15 minutes.

3. Sprinkle the counter with flour and using a rolling pin, roll dough out to a 9X12

rectangle. Combine 1/2 cup margarine, brown sugar, and cinnamon and spread over the

entire top surface of the rectangle. Start with the long part of the rectangle and roll it up

the short side. Using a serrated knife, cut each cinnamon roll about 1 inch thick.

4. Place cinnamon rolls into a greased pan, cover with a damp towel and let rise for 10-15 minutes. After cinnamon rolls have risen, bake for 15-20 minutes, depending how gooey you like them.

5. For icing, combine all ingredients. It will be very creamy and taste just like regular

cinnamon roll icing.

Vegan chocolate chip cookies


2 egg equivalents

1 c vegan margarine, softened

3/4 c granulated sugar

3/4 c brown sugar

2 tsp vanilla extract

2.25 c all-purpose flour

1 tsp baking soda

1 tsp salt

2 c vegan chocolate chips


1. Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with

parchment paper/a non-stick cookie/baking sheet.

2. In a food processor or blender, whip the egg replacer and water together,

until it’s thick and creamy.

3. In a large bowl, cream the margarine, sugars, and vanilla. Add the egg

replacer to this wet mixture, and thoroughly combine.

4. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips.

5. Bake on the cookie sheet for 8-10 minutes, or until golden brown.

Makes 2 dozen cookies.

Vegan Pumpkin Bread with Chocolate Chips


1 3/4 cups flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon cinnamon

3/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon ginger

1/8 teaspoon salt

1 cup pumpkin puree

1/2 cup margarine, melted

1 egg replacer

1/3 cup water, orange juice, or nondairy milk

1 cup vegan chocolate chips, nuts, dried cranberries, or raisins


1. Preheat oven to 350 degrees F. Grease 2 medium loaf pans. Combine dry


2. Mix wet ingredients and then stir in dry ingredients. Stir in chocolate


3. Pour into pans. Bake 45-50 minutes.


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