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How to Make Vegan Vanilla Cake with Cookies-n-Cream Frosting - A Step-by-Step Guide

Are you a fan of delicious, moist, and tender vanilla cake? How about the creamy and indulgent flavor of cookies-and-cream frosting? If so, then you're in for a treat! This Vegan Vanilla Cake with Cookies-n-Cream Frosting recipe is a must-try for any dessert lover looking for a dairy-free and egg-free option. The combination of a light and fluffy vanilla cake with a rich and decadent cookies-and-cream frosting is sure to satisfy your sweet tooth and impress any guest at your next gathering.

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Ingredients

  • 1 cup vegan butter, at room temperature, cubed
  • 2 cups powdered sugar
  • 2 tablespoons vanilla bean paste
  • 3 cups all-purpose flour
  • ¼ cup cornstarch
  • 2 tablespoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ½ cups soy milk, at room temperature, or more as needed
  • 2 tablespoons white vinegar
  • 2 tablespoons vegetable oil
  • ½ cup vegetable shortening, at room temperature
  • ½ cup vegan butter, at room temperature
  • 1 tablespoon vanilla bean paste
  • 5 cups powdered sugar, sifted
  • 3 tablespoons soy milk, or more as needed
  • 1 cup crushed vegan chocolate cookies

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 30 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 10
  • Yield: 1 6-inch layer cake

  • Preheat the oven to 300 degrees F (150 degrees C). Grease and line two 6-inch cake tins with parchment paper.
  • Beat 1 cup vegan margarine using an electric mixer on low speed in a bowl until soft; add 2 cups powdered sugar and 2 tablespoons vanilla paste gradually on medium-low speed until creamy.
  • Sift flour, cornstarch, baking powder, baking soda, and salt together in another bowl; mix well.
  • Pour 2 1/2 cups soy milk into another bowl and add vinegar; stir until it thickens. Add vegetable oil and stir to combine.
  • Alternate adding small amounts of flour mixture and soy milk mixture to sugar mixture, beating on low speed, until you have combined all ingredients. Divide batter evenly between the two prepared cake tins, being careful not to fill over 3/4-full.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 80 to 90 minutes.
  • Remove from the oven and let cakes cool completely, about 30 minutes.
  • Mix shortening and vegan butter for frosting together in the bowl of a stand mixer using a paddle attachment on medium-low speed until fluffy. Add vanilla paste and mix to combine. Add powdered sugar and soy milk gradually until desired consistency is reached. Add cookie crumbs slowly and mix until combined. Fill a piping bag with frosting.
  • Place 1 layer of cooled cake on a plate and frost top and sides with frosting; place remaining cake layer on top and frost completely.

    • Nutrition

    947 cal.

    • Total Fat: 43g
    • Saturated Fat: 11g
    • Sodium: 755mg
    • Total Carbohydrate: 133g
    • Dietary Fiber: 2g
    • Total Sugars: 92g
    • Protein: 6g
    • Calcium: 187mg
    • Iron: 3mg
    • Potassium: 135mg

    Categories

    Baking recipes
    Dessert recipes
    Vegan recipes
    Cake recipes
    Frosting recipes