Craving a dessert that’s both indulgent and entirely plant-based? Look no further than this best vegan cookies and cream cake recipe, a delightful treat that captures the classic flavors of cookies and cream without any animal products.
Perfect for birthdays, celebrations, or just a sweet escape, this cake combines moist, fluffy layers with rich, creamy frosting studded with crunchy vegan “cookies.” Whether you’re vegan, lactose intolerant, or simply love a good dessert, this cake will satisfy your sweet tooth and impress your guests.
Plus, it’s easy to make with everyday ingredients, so you can enjoy a homemade masterpiece without the hassle.
In this post, you’ll find everything you need to know to bake the perfect vegan cookies and cream cake—from the ingredients and equipment to step-by-step instructions, tips, and even nutrition facts. Ready to dive into a slice of heaven?
Let’s get baking!
Why You’ll Love This Recipe
This vegan cookies and cream cake is a crowd-pleaser for many reasons. First, it uses simple, wholesome ingredients that you can find in any grocery store.
The cake layers are tender and fluffy thanks to a moist vegan vanilla base, while the frosting is a luscious, creamy blend made with plant-based butter and cream alternatives. Crushed vegan sandwich cookies add that nostalgic cookies and cream flavor and a satisfying crunch.
Whether you’re new to vegan baking or a seasoned pro, this recipe is straightforward and reliable. It’s free from eggs and dairy but doesn’t compromise on taste or texture.
Plus, it’s easily customizable if you want to add a personal twist.
If you enjoy this cake, you might also love exploring other creative vegan desserts like the Magic Dough Recipe or try your hand at something savory with the Jamaican Minced Beef Recipes.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tbsp apple cider vinegar
- ¾ cup vegetable oil (or melted coconut oil)
- 2 tsp vanilla extract
- 1 cup vegan sandwich cookies (like Oreos), crushed
- For the frosting:
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- 3 tbsp unsweetened almond milk
- 2 tsp vanilla extract
- ½ cup crushed vegan sandwich cookies
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Knife or cake leveler
- Offset spatula or butter knife for frosting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your cake pans and line the bottoms with parchment paper for easy removal.
- Make the vegan buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
- Mix the dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, and salt.
- Combine the wet ingredients: Add the oil and vanilla extract to the vegan buttermilk. Stir gently to combine.
- Pour the wet ingredients into the dry: Slowly add the wet mixture to the flour mixture, stirring with a rubber spatula until just combined. Avoid overmixing to keep the cake light and fluffy.
- Fold in the crushed vegan cookies: Gently fold in 1 cup of crushed vegan sandwich cookies for that signature cookies and cream texture.
- Divide the batter evenly: Pour the batter into the prepared cake pans, smoothing the tops with the spatula.
- Bake for 30-35 minutes: Insert a toothpick into the center of the cakes to check for doneness. If it comes out clean, the cakes are ready.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Prepare the frosting: Using an electric mixer, beat the vegan butter until creamy. Gradually add powdered sugar, alternating with almond milk, and beat until smooth and fluffy. Mix in vanilla extract.
- Fold in crushed cookies: Gently fold ½ cup of crushed vegan cookies into the frosting, distributing evenly.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and cover the entire cake with the remaining frosting.
- Decorate: Garnish with extra crushed cookies or whole vegan sandwich cookies as desired.
- Chill and serve: Refrigerate the cake for at least 1 hour before slicing to let the frosting set perfectly.
Tips & Variations
For a more intense chocolate flavor, add ¼ cup of cocoa powder to the dry ingredients.
Want to add a twist? Try mixing in some chopped vegan chocolate chips into the cake batter.
You can also experiment with different vegan sandwich cookie flavors, such as mint or chocolate, for a unique taste.
If you prefer a lighter frosting, swap half of the vegan butter with coconut cream. For an extra-moist cake, brush each layer with a splash of almond milk before frosting.
Looking for more vegan dessert inspiration? Check out the Lump Of Coal Recipe—a fun, chocolatey vegan treat perfect for the holidays.
Nutrition Facts
| Nutrient | Per Serving (1 slice, 1/12th of cake) |
|---|---|
| Calories | 350 kcal |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Sugar | 30 g |
| Protein | 2 g |
| Fiber | 1 g |
| Cholesterol | 0 mg |
Serving Suggestions
This vegan cookies and cream cake is perfect served chilled, making it an ideal dessert for warm days. Pair it with a scoop of vegan vanilla ice cream or a drizzle of dairy-free chocolate sauce for an extra decadent treat.
For a festive touch, add fresh berries or edible flowers around the base of the cake. A hot cup of coffee or a refreshing glass of almond milk complements the cake’s flavors beautifully.
Don’t forget to try other crowd-pleasers like the Marzipan Challah Recipe for your next brunch or the delightful Kosher Sushi Salad Recipe for a light, refreshing meal.
Conclusion
This vegan cookies and cream cake recipe is a must-try for anyone who loves a rich, flavorful dessert without compromising their dietary choices. Its moist texture, creamy frosting, and crunchy cookie bits make it a showstopper at any occasion.
Plus, it’s incredibly easy to make with accessible ingredients and simple steps, making it perfect for both beginner and experienced bakers.
Whether you’re celebrating a special event or just treating yourself, this cake is sure to bring smiles and satisfy cravings. And if you’re looking to expand your vegan baking repertoire, be sure to explore other delicious recipes on the site, such as the Magic Dough Recipe or the savory delights found in the Jamaican Minced Beef Recipes.
Happy baking!
📖 Recipe Card: Best Vegan Cookies and Cream Cake
Description: A moist and creamy vegan cake layered with cookies and cream frosting. Perfect for any occasion and easy to make.
Prep Time: PT30M
Cook Time: PT35M
Total Time: PT65M
Servings: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 12 vegan chocolate sandwich cookies, crushed
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Fold in half of the crushed cookies gently into the batter.
- Divide batter evenly between cake pans and bake for 30-35 minutes.
- Let cakes cool completely before frosting.
- For frosting, beat vegan butter until creamy.
- Gradually add powdered sugar, almond milk, and vanilla, mixing until smooth.
- Fold in remaining crushed cookies into the frosting.
- Spread frosting between cake layers and over the top and sides.
- Refrigerate for 30 minutes before serving.
Nutrition: Calories: 320 kcal | Protein: 3 g | Fat: 15 g | Carbs: 45 g
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