Published On: Fri, Aug 31st, 2018

Classic vegan vanilla cake with cookies ‘n’ cream frosting

This spectacular show-stopper is comprised of three layers of fluffy vegan vanilla sponge, sandwiched between layers of creamy cookies ‘n’ cream frosting. The perfect cake to bake for birthdays and special occasions. 

vegan cookies n cream cake recipe

Classic vegan vanilla cake with cookies 'n' cream frosting

Course Dessert
Cuisine baking
Keyword dairy free dessert, vegan, vegan baking, vegan cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 2 x 6 inch cakes
Author Sara Kidd

Ingredients

  • 2 cups powdered sugar
  • 1 cup vegan butter cubed at room temp
  • 4 tbsp vanilla extract or 2 tbs vanilla bean paste
  • 3 cups self-raising flour low protein self raising cake flour is best if possible - I use this one
  • 2.5 cups soy milk at room temp maybe a tiny bit extra on the side
  • 2 tbsp white vinegar
  • 2 tbsp veggie oil

For the filling:

  • 1/2 cup veggie shortening at room temp
  • 1/2 cup vegan butter at room temp
  • 1 cup of processed fudge cookie crumbs without the filling
  • 5 cups powdered sugar
  • 1 tbsp vanilla extract
  • 3-4 tbsp plant milk

Instructions

  1. Pre-heat a conventional over at 150C/300F, grease and line 2 x 6IN tins and wrap with baking strips.

  2. Using a standard mixer with paddle attachment beat the butter on low until soft and gradually add sieved sugar, and vanilla on low-medium speed until creamy.

  3. In another bowl sieve flour.

  4. In another bowl add vinegar to milk, stir until it thickens, then add oil and stir.

  5. Slowly add a small amount of flour and then milk to buttered sugar and beat on low speed, repeat the process over until you have combined all ingredients.

  6. Divid patter evenly between two 6IN greased cake tins, don't fill anymore then 3/4 full.

  7. Bake to 150C/300F for 80-90 mins or until skewer comes out clean when poked in the center of cake.

  8. Leave cake to be completely cold before frosting with filling.

For the filling:

  1. In a mixer with a paddle attachment, mix butter and shortening on low-medium speed until fluffy, add vanilla and mix.

  2. Sieve icing sugar and gradually add to butter mix mixing on low speed, add parts of milk to help it mix.

  3. Once combined and fluffy slowly add cookie crumbs (add cookies to food processor and pulse until crumbs) to icing and mix until combined.

  4. Fill a pipping bag ready to add to cake as a middle filling and frosting.

Recipe Notes

This cake is super moist so you shouldn't need to sugar syrup layers if that's your standard practice.

This is an excellent cake for towers and carving once cold and it freezes really well without drying out


About Sara Kidd

sara kiddAfter spending eight years convincing people to go to the cinema to watch powerful and important animal rights and environmental documentaries, Sara Kidd has decided to trade in the glamour of show business for the sweet baking life – vegan style! Having spent  13 years working on multiple large-scale vegan and animal rights events, the talented baker now creates eye-popping cakes to inspired others to bake vegan! Sara now focuses her time on creating vegan cakes, baking recipes and giving support to her fast-growing online community.

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