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Thursday, 2 July 2020

Vegan Cookies and Cream Sheet Cake recipe


Bite into real cookie crumbles in this cookies and cream sheet cake with a vanilla sponge with cookies inside, topped with cookies and cream buttercream frosting! 
Perfect with a glass of dairy-free milk!

Is it 'Cookies and Cream' or 'Cookies 'n' cream'? Either way..they're delicious! 

I thought as I've made a Biscoff Sheet cake and a Chocolate orange sheet was only right that I share the most incredible cookies and cream sheet cake! You can decorate it with cookies or go all out with melted dairy-free white chocolate, a chocolate ganache, or meringue. The choice is yours! 

      Why I love cookies and cream:
  • 2 cookies and a creamy filling...who doesn't want that?
  • It reminds me of my childhood. I used to have a packed lunch with a '2 pack' of Oreo cookies and I was sooo excited to open my lunch box and see them inside, it was a real treat!
  • They're the perfect cookie for dunking into dairy-free milk. The cookie goes moist and is like a chocolaty explosion in your mouth.
  • They're extremely versatile and make any dessert 10x better.
  • I actually can't think of a reason why they're not the most superior cookie ever- haha.
This sheet cake is perfect for any gathering, party or event. They're great to travel with as they're flat and require little decoration skills. Great for a beginner baker! 

Preparation: 20 minutes
Baking time: 28-30 minutes
Serves: Approximately 10-12
Level: Medium

Ingredients for the cake
-480ml of dairy-free milk 
 -2 teaspoons of apple cider vinegar
-420g of self-raising flour
-470g of caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of vegetable oil / melted coconut oil 
-5 Oreo cookies (roughly broken)

Ingredients for the chocolate frosting
-100g of dairy-free butter
-500g of icing sugar
-1 teaspoon of vanilla extract
-6 Oreo cookies (crumbled)

Method (cake)
1. Preheat your oven to 180 degrees c and line a 9X13 inch deep cake pan with grease-proof paper.

2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

4. Add the oil into the 'buttermilk' and whisk to combine.

5. Add the wet ingredients into the dry ingredients and mix.

6. Break up the cookies into big chunks and add into the batter then fold in.

7. Pour the batter into the lined cake pan.
Make sure to tap the tin on the worktop to remove any air bubbles.

8. Place the cake into the center of the preheated oven and bake for around 28-30 minutes or until golden brown.
You will know it is done when you put a knife or skewer in and it comes out clean and it's springy to the touch.

9. Place the cake on a cooling rack and allow to cool fully. 
Once cool, pop it into a sealed container to keep fresh before frosting.

Method (frosting)
1. In a bowl/stand mixer, cream the butter on high until light and fluffy, then add in the icing sugar and vanilla extract.

2. Add the cookies into a blender and blend until fine crumbs.

3. Add the ground cookies into the frosting and mix to combine. 

4. Spread the frosting over the top of the cake, using a spatula or spoon to create a swirly effect.

5. Cut into squares to serve.
Decorate with cookies and cream cookies (optional)

Serve fresh or store in a sealed container in the fridge.
Best eaten within a few days!


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