Vegan Cookies & Cream Cake Recipe
Introduction
This vegan cookies & cream cake is a delightful treat combining rich cocoa cake with creamy vegan frosting and crunchy chocolate sandwich cookies. Perfect for any occasion, it’s moist, flavorful, and completely dairy-free.
Ingredients
- 150ml sunflower oil, plus extra for the tin
- 200ml dairy-free milk (we used oat milk)
- 1 ½ tsp white wine vinegar
- 1 tsp vanilla extract
- 120g dairy-free yogurt (we used coconut yogurt)
- 225g light brown soft sugar
- 200g self-raising flour
- 70g cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 150g crème-filled chocolate sandwich cookies
- 150g vegan spread
- 1 tsp vanilla extract
- 275g icing sugar
Instructions
- Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Oil a 20 x 20cm baking tin and line the base and sides with baking parchment.
- Step 2: In a jug, combine the sunflower oil, dairy-free milk, white wine vinegar, vanilla extract, and dairy-free yogurt. In a separate large bowl, mix together the light brown sugar, self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and a pinch of salt.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined and no flour pockets remain. Pour the batter into the prepared tin and level the surface with a spatula.
- Step 4: Bake in the preheated oven for about 35 minutes, or until a skewer inserted into the center of the cake comes out clean. If the skewer has wet batter, bake for an additional 5 minutes and check again.
- Step 5: Remove the cake from the oven and let it cool completely in the tin.
- Step 6: Set aside half of the chocolate sandwich cookies for decoration. Crush the remaining cookies into chunky pieces using the end of a rolling pin or pulse in a food processor.
- Step 7: Using an electric whisk, beat the vegan spread, vanilla extract, and icing sugar together until light and fluffy. Gently fold in the crushed cookies until evenly combined.
- Step 8: Transfer the cooled cake to a serving board. Spread the cookie icing evenly over the top. Decorate with the reserved cookies, halved or crumbled.
- Step 9: Cut into squares and serve.
Tips & Variations
- For extra texture, fold in a handful of chopped nuts or vegan chocolate chips into the cake batter before baking.
- Use gluten-free self-raising flour if you want to make this cake gluten-free.
- If you prefer a smoother frosting, pulse the cookies to finer crumbs before folding into the icing.
- Allow the frosting to set for 30 minutes in the fridge before slicing for cleaner cuts.
Storage
Store the cake in an airtight container at room temperature for up to four days. To keep the frosting fresh longer, refrigerate the cake and bring to room temperature before serving. Reheat cake slices gently in a microwave if desired, but avoid heating the frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of dairy-free milk?
Yes, you can substitute oat milk with almond, soy, or any other dairy-free milk you prefer. The texture and flavor may vary slightly, but the cake will still turn out great.
What if I don’t have vegan spread for the frosting?
You can use solid coconut oil as a substitute, but the frosting may be slightly less creamy. Alternatively, try a vegan margarine or butter substitute with a similar texture.
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Vegan Cookies & Cream Cake Recipe
- Total Time: 50-55 minutes
- Yield: 9–12 servings (depending on slice size) 1x
- Diet: Vegan
Description
This Vegan Cookies & Cream Cake is a delicious dairy-free and egg-free dessert featuring a moist cocoa-infused sponge layered with a luscious vegan cookie buttercream studded with crushed crème-filled chocolate sandwich cookies. Perfect for vegan and dairy-free diets, this easy-to-make cake combines rich chocolate flavors with creamy sweetness for a delightful treat.
Ingredients
Cake
- 150ml sunflower oil, plus extra for the tin
- 200ml dairy-free milk (we used oat milk)
- 1 ½ tsp white wine vinegar
- 1 tsp vanilla extract
- 120g dairy-free yogurt (we used coconut yogurt)
- 225g light brown soft sugar
- 200g self-raising flour
- 70g cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
Icing
- 150g crème-filled chocolate sandwich cookies
- 150g vegan spread
- 1 tsp vanilla extract
- 275g icing sugar
Instructions
- Prepare the tin and oven: Oil a 20 x 20cm baking tin and line the base and sides with baking parchment. Preheat the oven to 180°C (160°C fan)/gas mark 4.
- Mix wet ingredients: In a jug, combine the sunflower oil, dairy-free milk, white wine vinegar, vanilla extract, and dairy-free yogurt until well blended.
- Mix dry ingredients: In a large bowl, whisk together the light brown soft sugar, self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and a pinch of salt ensuring even distribution of all ingredients.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry mixture and stir gently until there are no pockets of flour remaining and the batter is smooth.
- Bake the cake: Pour the batter into the prepared tin and level the surface with a spatula. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the center of the cake comes out clean. If wet batter clings to the skewer, bake for an additional 5 minutes and check again.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the tin before removing.
- Prepare the icing: Set aside half of the crème-filled cookies for decoration. Crush the remaining cookies using a rolling pin or pulse in a food processor until chunky rubble forms. In a bowl, beat the vegan spread, vanilla extract, and icing sugar with an electric whisk until fluffy. Gently fold in the crushed cookies until evenly incorporated.
- Assemble and decorate: Transfer the cooled cake to a board. Spread the cookie icing evenly over the top. Halve or crumble the reserved whole cookies and arrange them on top for decoration.
- Serve and store: Cut the cake into squares and serve. Store leftovers in an airtight container for up to four days.
Notes
- The white wine vinegar reacts with the baking soda to help the cake rise despite being vegan and egg-free.
- You can substitute oat milk for any other unsweetened dairy-free milk like almond or soy milk.
- Make sure the cake is completely cool before icing to prevent the frosting from melting.
- For an extra crunch, add some crushed cookie pieces into the cake batter.
- Store the cake in an airtight container at room temperature for up to four days; refrigerate in hot climates.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan cake, cookies and cream cake, dairy-free dessert, chocolate vegan cake, plant-based dessert
