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
- 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.
Nutrition
Calories: 238kcalCarbohydrates: 38gProtein: 2gFat: 10g
Tried this recipe?Let us know how it was!
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