The BBC Good Food logo
Vegan cookies & cream cake cut into squares

Vegan cookies & cream cake

loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 16

Make this delicious vegan cookies and cream cake for any children or adults with allergies or intolerances, or those following a dairy-free diet

  • Freezable (un-iced)
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal391
fat20g
saturates7g
carbs49g
sugars35g
fibre2g
protein3g
salt0.5g
Advertisement

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.

Recipe from Good Food magazine, July 2022

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content