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Vegan Cookies and Cream Cake

Prep Time20 mins
Cook Time50 mins
Servings: 16

Ingredients

Dry ingredients

  • 200g chocolate biscuits
  • 3 cups (450g) self-raising flour
  • 1 1/2 cups (300g) organic cane sugar
  • 2 1/2 tsp baking powder
  • Pinch of any good-quality salt

Wet ingredients

  • 2 cups (500mL) plant-based milk, such as almond, soy or coconut,
  • 3/4 cup (165mL) melted vegan butter
  • 1/3 cup (85mL) light-tasting vegetable oil, such as sunflower or rapeseed
  • 2 tbsp apple cider vinegar, or white vinegar
  • 1 tbsp vanilla extract

Frosting

  • 150g chocolate biscuits, of choice
  • 1 1/2 cups (340g) vegan butter, chilled
  • 3 cups (300g) powdered sugar
  • 1 tbsp vanilla extract

Ganache Drip (optional)

  • 1/2 cup (50g) roughly chopped chocolate or chocolate chips
  • 1/4 cup (60mL) coconut cream

To decorate (optional)

  • 50g chocolate biscuits, crumbled
  • extra vegan chocolate, optional

Instructions

To make the cake:

  • Preheat the oven to 160°C (320°F). Line 3x20 cm (8 inch) cake pans with with baking paper or brush with oil.
  • Break the chocolate biscuits into large crumbs with your hands and set aside.
  • Add all the dry ingredients to a large mixing bowl or stand mixer. Mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined. Add the biscuit crumbs to the cake batter and gently mix until combined.
  • Evenly divide the cake batter into the 3 cake tins. Bake for 35-40 minutes or until a skewer can be inserted into each cake and it comes out clean. Allow the cakes to cool in the tins for 20 minutes then place them on a wire rack.

To make the frosting:

  • Add the cookies to a food processor. Process until the cookies form fine crumbs.
  • Add the vegan butter to a stand mixer with the whisk attachment. Alternatively, add the butter to a large bowl and use an electric hand mixer. Beat on high speed for 3 to 5 minutes until the butter has increased in size and turned pale yellow or white.
  • Add the powdered sugar and vanilla to the mixer or bowl. Beat on low speed for 30 seconds or until the sugar is fully incorporated. Increase the speed to high and beat for another 5 to 10 minutes or until the buttercream is light and fluffy.
  • Add the cookie crumbs to the buttercream and mix gently.

To make the ganache:

  • Add both ingredients to a small saucepan over low heat. Heat for 5-10 minutes until the chocolate has melted and combined with the coconut cream. Stir until combined and set aside to cool.

To assemble:

  • Using a serrated knife, slice the domes off the cakes, ensuring each is as flat as possible
  • Place one cake layer on a serving plate and generously spread a layer of frosting on the top. Gently place the next cake layer on the frosting making sure it is level. Repeat until all layers of the cake have been used up.
  • Spread a thin layer of icing on the sides and top of the cake and use a cake scraper to level it out.
  • If desired: Fill a piping bag with a small round nozzle with the chocolate ganache. Create a drip on the edges of the cake with the ganache. Use the remaining frosting to decorate the top of the cake. Top the cake with cookie crumbs and vegan chocolate.
  • Serve immediately or set aside in the fridge in a large airtight container until ready to serve! Store the cake in the fridge for up to 5 days or in the freezer for up to 1 month.