Indulge your sweet tooth with a delightful twist on a classic dessert! Our Vegan Cookies and Cream Cake is not just another cake; it's a decadent treat that will leave everyone asking for seconds. With its rich chocolate flavor and crunchy cookie bits, this cake is perfect for any occasion—whether it's a birthday celebration or a cozy family gathering. Plus, it's entirely plant-based, making it suitable for vegans and those looking to enjoy a guilt-free dessert. Ready to impress your friends and family? Let’s dive into this mouthwatering recipe that’s sure to become a favorite!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup crushed vegan cookies
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or line with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Ensure there are no lumps in the dry ingredients.
- In a separate bowl, whisk together the sugar, almond milk, melted coconut oil, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cake tough.
- Fold in about 3/4 cup of the crushed vegan cookies, reserving the remaining 1/4 cup for topping.
- Transfer the cake batter to the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully turn out the cake onto a wire rack and allow it to cool completely, approximately 30-40 minutes.
- Once cooled, sprinkle the remaining crushed vegan cookies over the top of the cake as a decorative and crunchy topping.
- Slice into 10 servings and serve at room temperature. Optional: Serve with a dollop of vegan whipped cream or a drizzle of dairy-free chocolate sauce.
Tips
- Measure Accurately: For the best results, ensure you measure your ingredients accurately, especially the flour and cocoa powder. Use a kitchen scale if possible for precision.
- Sift Dry Ingredients: Sifting the flour and cocoa powder not only removes lumps but also aerates them, resulting in a lighter cake.
- Don’t Overmix: When combining wet and dry ingredients, mix gently until just combined. Overmixing can lead to a dense cake.
- Cool Completely: Allow the cake to cool completely on a wire rack before slicing. This helps maintain its structure and flavor.
- Customize Your Toppings: Feel free to get creative with your toppings! Add vegan whipped cream, fresh berries, or a drizzle of dairy-free chocolate sauce for an extra special touch.
- Store Properly: If you have leftovers, store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
