A few days after my not-so-successful cola cake, I had an opportunity to redeem myself with my cousin Edward’s birthday cake. One of our favorite things to do when we had sleepovers as kids was make midnight snacks. We’d cook up fun things in the microwave like English muffin Hawaiian pizzas and finish it off with Oreos and milk. A cookies n’ cream cake was the perfect fit for his birthday.
Either a chocolate cake or vanilla cake recipe will work with this. I opted for vanilla this time around and used a more natural brand of chocolate sandwich cookies (Newman’s Os), although I hear that original Oreos happen to be vegan. The frosting is delicious and brings back many childhood memories of fun sleepovers with my cousins.
Update: I also made this recipe as cupcakes for an order during the holidays.
Vegan Cookies n' Cream Cake
Vanilla Cake Recipe
(Based on Golden Vanilla Cupcakes from Vegan Cupcakes Take Over the World)
Dry Ingredients:
2 1/2 cups Whole Wheat Pastry Flour 4 tbs Corn Starch 1 1/2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Sea Salt |
Wet Ingredients:
1/4 cup Soy Milk + 2 tsp Raw Apple Cider Vinegar
2/3 cup Canola Oil
1 1/2 cup Sugar
1 3/4 cup Soy Milk
4 tsp Vanilla Extract
|
Preheat oven to 320ºF. Add vinegar to 1/4 cup soy milk and reserve. Sift together dry ingredients into a medium sized bowl.
Pour oil and sugar into a large bowl and beat with a wire whisk until well incorporated. Whisk in 1 3/4 cup soy milk and vanilla. Fold in dry ingredients. Lastly, fold in soy milk and vinegar mixture. Pour into two 9-inch cake pans and bake for 27-35 minutes, or until a toothpick inserted in the middle comes out clean. Allow cakes to cool.
Cookies n' Cream Buttercream Frosting
1/2 cup Earth Balance Vegan Margarine
1/2 cup Earth Balance Natural Shortening
3 cups Powdered Sugar
1/2 cup (around 5) Vegan Chocolate Sandwich Cookies, pulverized in food processor
1/4 cup Soymilk
2 tsp Vanilla
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