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
Scale
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
