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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.
- 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
- Pre-heat a conventional over at 150C/300F, grease and line 2 x 6IN tins and wrap with baking strips.
- 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.
- In another bowl sieve flour.
- In another bowl add vinegar to milk, stir until it thickens, then add oil and stir.
- 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.
- Divid patter evenly between two 6IN greased cake tins, don’t fill anymore then 3/4 full.
- Bake to 150C/300F for 80-90 mins or until skewer comes out clean when poked in the center of cake.
- Leave cake to be completely cold before frosting with filling.
For the filling:
- In a mixer with a paddle attachment, mix butter and shortening on low-medium speed until fluffy, add vanilla and mix.
- Sieve icing sugar and gradually add to butter mix mixing on low speed, add parts of milk to help it mix.
- Once combined and fluffy slowly add cookie crumbs (add cookies to food processor and pulse until crumbs) to icing and mix until combined.
- Fill a pipping bag ready to add to cake as a middle filling and frosting.
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.
