Chocolate Cookies N Cream Cake
Oreo cookies crushed into a super moist chocolate oreo Cookies N Cream 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!
Equipment
- mixing bowl
- measuring cups and spoons
- fork or spoon for mixing
- whisk or electric hand mixer
- 8-10 inch round or square pan, loaf pan, or 9-10 inch rectangle pan
Ingredients
Vegan Chocolate Cookies and Cream Cake
- 1 ¼ cup milk regular or non-dairy (almond, oat)
- ½ cup melted butter regular or vegan
- 1 cup organic cane sugar
- 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
Cream Cheese Icing
- ½ cup powdered sugar
- 2 tablespoon melted butter vegan or regular
- 2 tablespoon cream cheese vegan or regular
Cookies N 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, square, or rectangle 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 milk (I used unsweetened almond milk), melted butter, cane sugar, vanilla, baking powder, baking soda, cocoa powder, and salt. Once the mixture is smooth, add the flour and mix until a 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, square, or rectangle 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 or electric hand mixer to mix the powdered sugar, the melted butter, and cream cheese to make the cream cheese 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.
Video
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
Serving: 1frosted sliceCalories: 277kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 23mgSodium: 293mgPotassium: 118mgFiber: 2gSugar: 25gVitamin A: 277IUCalcium: 58mgIron: 3mg
Tried this recipe?Let us know how it was!