Cookies and Cream Vanilla Cake
Cookies and Cream lovers - this is the recipe of your dreams! Moist and fluffy vanilla cake mixed with oreo cookie crumbles, drizzled with icing and topped with more oreo cookies. This is a recipe that everyone in your home will love and no one will guess is vegan and gluten free optional. You can even make it with reduced sugar thanks to our sponsor, purecane, zero calorie sugar substitute!
Ingredients
Cookies and Cream Vanilla 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
- 2 cups regular or gluten free all purpose flour
- 2 cups regular or gluten free oreo cookies, chopped into bite-sized pieces
Vegan Vanilla Icing
- 1 cup powdered sugar or purecane powdered sugar substitute
- 1 teaspoon vanilla extract
- 2 tablespoon unsweetened oat or almond milk
Instructions
Vegan Vanilla 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, 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 Vanilla 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: 259kcalCarbohydrates: 42gProtein: 2gFat: 9g
Tried this recipe?Let us know how it was!
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