Cookies and Cream Chocolate Cake
Oreo cookies crushed into a super moist vegan chocolate cake! Drizzled with a little vegan vanilla frosting and topped with more regular or gluten free oreo cookies! This recipe is the ultimate indulgence! Everyone in your home will love it and no one will guess that it's vegan, gluten free, and can even be made with reduced sugar thanks to our sponsor, purecane!
Ingredients
Vegan Chocolate Cookies and Cream Cake
- 1 ¼ cup non dairy milk such as unsweetened oat or almond milk, at room temperature
- ½ cup melted vegan butter, regular butter, or coconut oil
- 1 cup regular cane sugar or ⅓- ½ cup purecane sugar substitute
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup cocoa powder
- 1 ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup crushed regular or gluten free oreo cookies
Vegan Vanilla Icing
- ½ cup powdered sugar or purecane powdered sugar substitute
- 1 teaspoon vanilla extract
- 2 tablespoon unsweetened oat or almond milk
Cookies and Cream Chocolate Cake Topping
- 1 cup crushed regular or gluten free oreo cookies
Instructions
Vegan Chocolate Cookies and Cream Cake
- Spray a loaf or round cake pan with non-stick baking spray.
- Preheat the oven to 375 for a loaf cake or 350 for a round cake.
- In a medium sized bowl, crush 8-10 oreo cookies into large bite-sized hunks (until you have about 2 cups) of crushed oreo cookies. Set aside.
- In a large mixing bowl, mix the non-dairy milk (I used unsweetened almond milk), melted vegan butter, cane sugar or purecane sugar substitute, vanilla, baking powder, baking soda, cocoa powder, and salt. Once the mixture is smooth, add the flour and mix until a thick cake batter is formed. Be careful not to over-mix the batter or the cake will be dense and dry.
- Fold in half of the oreo cookie crumbles (about 1 cup). Transfer the batter into the baking pan and bake in the oven for about 25 minutes for a round cake or 35-40 minutes for a loaf pan.
- Remove from the oven and allow the cake to cool in the pan for a few minutes before removing from the pan and setting it onto your serving dish.
Topping Your Vegan Chocolate Cookies and Cream Cake
- While your cake is baking, use a whisk to mix the powdered sugar or purecane powdered sugar substitute, the vanilla extract, and almond or oat milk to make the vegan vanilla icing.
- Drizzle the icing over the cake once it's cool (or while it's still warm) and then top the cake with the remaining crushed oreo cookies.
Notes
Q: Can this recipe be made with any non-dairy milk?
A: Yes, you can use any non-dairy milk in this recipe, but my preference is unsweetened oat or almond milk. If you're not dairy-free, you may also use regular cow's milk.
Q: What can I use in place of the vegan butter in this recipe?
A: I'd recommend using any vegan or regular butter (if you're not vegan) in this recipe. You may also use melted coconut oil for a healthier alternative.
Q: Do I have to make this recipe with gluten free flour?
A: Nope! You may use regular all-purpose flour if you are not gluten-free!
Nutrition
Calories: 238kcalCarbohydrates: 38gProtein: 2gFat: 10g
Tried this recipe?Let us know how it was!
Danielle says
I just made this for my son who’s got several food allergies, he and my husband gobbled the whole thing up! I used the cosmic brownie frosting instead, they said it’s the best chocolate cake I’ve ever made. Thank you!
Jillian says
So happy to hear that you and your family enjoyed the chocolate cake!! Thank you for trying my recipe!
Carrie says
My mom is new to baking gluten free and would also like to be diabetic friendly. What are the best sugar substitutes for baking? We have had some ups and downs with different sugar substitutes with baking… ????
Jillian says
Hi Carrie! I highly recommend trying purecane - it's linked in the ingredients. Hope you and your mom enjoy this recipe!