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Vegan Vanilla Cake with Cookies-n-Cream Frosting
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
140 minutes
Vegan vanilla butter cake with cookies-n-cream frosting - irresistibly sweet and decadent.
Ingredients:
  • 1 cup vegan butter, at room temperature, cubed
  • 2 cups powdered sugar
  • 2 tablespoons vanilla bean paste
  • 0.25 cup cornstarch
  • 2 tablespoons baking powder
  • 2.5 cups soy milk, at room temperature, or more as needed
  • 2 tablespoons white vinegar
  • 2 tablespoons vegetable oil
  • 0.5 cup vegetable shortening, at room temperature
  • 0.5 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
Instructions:
  • Preheat your oven to a gentle 300 degrees F (150 degrees C) and prepare two 6-inch cake tins by greasing and lining them with parchment paper.
  • Using an electric mixer on low speed, beat 1 cup vegan margarine in a bowl until soft. Gradually add 2 cups powdered sugar and 2 tablespoons vanilla paste on medium-low speed until creamy.
  • Combine the flour, cornstarch, baking powder, baking soda, and salt in a bowl and mix thoroughly.
  • In a separate bowl, combine 2 1/2 cups of soy milk with vinegar and stir until thickened. Stir in vegetable oil until well combined.
  • Gradually mix in flour mixture and soy milk mixture into sugar mixture on low speed until fully combined. Divide batter evenly between the two cake tins, making sure not to exceed 3/4 full.
  • Bake in the already warmed oven until a toothpick comes out clean when inserted in the centers, for about 80 to 90 minutes.
  • Take the cakes out of the oven and allow them to cool fully, around 30 minutes.
  • Cream shortening and vegan butter in a stand mixer with a paddle attachment until fluffy. Incorporate vanilla paste and mix well. Gradually add powdered sugar and soy milk until desired consistency. Slowly fold in cookie crumbs. Transfer the frosting into a piping bag.
  • Place a cooled cake layer on a plate, generously frost the top and sides with frosting, then top with the second cake layer and frost the entire cake.

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