Classic Vegan Vanilla Cake with Cookies ‘N’ Cream Frosting

Author: Sara Kidd

Classic Vegan Vanilla Cake with Cookies ‘N’ Cream Frosting

This spectacular vegan cookies ‘n’ cream cake 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.

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Total Time: 2 hours

Prep Time: 30 minutes

Cook Time: 90 minutes

Servings: 12

Rating:  

Total Time: 2 hours

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • For the cake:
  • 20 20 g powdered sugar
  • 18.916666666667 18.916666666667 g vegan butter (cubed at room temp)
  • 0.33333333333333 0.33333333333333 Tbsp vanilla extract (or 2 tbs vanilla bean paste)
  • 32 32 g self-raising flour (low protein self raising cake flour is best if possible - I use this one)
  • 50 50 ml soy milk at room temp (maybe a tiny bit extra on the side)
  • 0.16666666666667 0.16666666666667 Tbsp white vinegar
  • 0.16666666666667 0.16666666666667 Tbsp veggie oil
  • For the filling:
  • 7.9166666666667 7.9166666666667 g veggie shortening at room temp
  • 9.5833333333333 9.5833333333333 g vegan butter at room temp
  • 8.3333333333333 8.3333333333333 g Oreo cookie crumbs (without the filling)
  • 50 50 g powdered sugar
  • 0.083333333333333 0.083333333333333 Tbsp vanilla extract
  • 0.33333333333333 0.33333333333333 Tbsp soy milk

Method

For the cake:

  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.

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.

Looking for ideas for vegan celebration cakes? Here are our favourite vegan birthday cake recipes.

Written by

Sara Kidd

After 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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