Make this delicious vegan cookies and cream cake for any children or adults with allergies or intolerances, or those following a dairy-free diet
- Preparation and cooking time
- Prep:30 mins
- Cook:35 mins
- Easy
- Serves 16
- Freezable (un-iced)
- Dairy-free
- Egg-free
- Vegan
- Vegetarian
Ingredients
- 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
For the icing and decoration
- 150g crème-filled chocolate sandwich cookies
- 150g vegan spread
- 1 tsp vanilla extract
- 275g icing sugar
Method
- STEP 1
Oil a 20 x 20cm baking tin and line the base and sides with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Combine the oil, milk, vinegar, vanilla and yogurt in a jug. Mix the sugar, flour, cocoa powder, baking powder, bicarb and a pinch of salt together in a bowl.
- STEP 2
Pour the wet ingredients into the dry and mix until there are no pockets of flour remaining. Tip the mixture into prepared tin and level the surface with a spatula. Bake for 35 mins, or until a skewer inserted into the middle of the cake comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for another 5 mins, then check again. Remove from the oven and leave to cool completely in the tin.
- STEP 3
Set half of the cookies aside for decorating later. Bash the rest with the end of a rolling pin or blitz in a food processor to chunky rubble. Beat the spread, vanilla and icing sugar together using an electric whisk until fluffy, then gently fold in the crushed cookies until combined.
- STEP 4
Put the cake on a board. Spread over the icing. Halve or crumble the rest of the cookies and use these to decorate. Cut into squares. Will keep in an airtight container for four days.
