Vegan Cookie Cake
This cake is my go to cake. It’s perfect for any occasion, soft and fluffy with the surpise bite of a cookie inside. You really cant go wrong.
I have baked this many times before (hence the different images) and I promise that you will not regret this bake. Treat yourself, friends and family and show off your baking skills.
I tend to make this cake over 2 days and to keep the sponge layers fresh, I let them cool and then wrap them in cling film to place them in the fridge over night. I take them out and leave them in room temperature and when I’m ready to assemble I trim the layers to they’re flat and squirt lots of simple syrup onto each layer to lock in the moisture.
I have left a quick recipe in the notes for the simple syrup, so you can easily make it at home. I use a used plastic bottle, wash it out and poke holes through the lid to make my ouwn squeezy bottle and it will distribute the syrup evenly and easily.
The cookies I used in this recipe are the Maryland Sugar Free chocolate chip cookies. They’re hard to find but you can get them at tesco extra and they have no dairy products in, making it vegan friendly. You can always make your own cookies which will have a lovely homemade feel to this. I definitely will try this on another occasion, but you must make sure the cookies are “biscuit” like and not soft or gooey.
So here it is, My Vegan Cookie Cake Recipe! I hope you enjoy this as much as I did.
Vegan Cookie Cake
Equipment
- 2 mixing bowls
- Whisk
- weighing scales
- cup measurements
- sieve
- 4 round 7" baking tins
- parchment paper
- silicon spatula
Ingredients
Cake
- 1½ tbsp apple cide vinegar
- 720 ml Dairy free milk Soya milk
- 400 grams sugar
- 110 ml olive oil
- 110 ml vegan butter melted
- 2 tbsp vanilla extract
- 500 grams plain flour
- 55 grams corn starch
- 2 tsp baking powder
- 1½ tsp baking soda
- 1½ tsp salt
- 10-12 Vegan Chocolate Chip cookies I used Maryland Sugar Free (blue packaging)
Vanilla Buttercream Frosting
- 450 grams vegan butter
- 490 grams Icing sugar
- 1 tbsp vanilla extract
- ¼ cup soya milk
Instructions
- Pre heat the oven at 180°C.
- First, in a large bowl mix together the soya milk and apple cider vinegar. Wix until this gets foamy and thick. This will make your buttermilk. Leave to rest for 5 minutes.
- Next, mix the melted butter and oil together and ass this to the buttermilk mixture.
- Now, pour in the sugar and vanilla extract, whisk to keep a foamy thick consistency.
- In a separate bowl, sift in the flour, corn starch, baking powder, baking soda and salt.
- Into the wet buttermilk mixture, slowly add in the dry ingredients. Mix well until combined. Don't over mix.
- Once combined, break the cookies into the mixture. I find it easier to use a knife and cut the cookies into similar size chunky pieces. Fold in the cookies with a spatula.
- Prepare the cake tins with greased parchment paper and divide the batter into 4 cake tins equally. (I only had 2 tins, so I put my batter in the oven in 2 batches.)
- Place them in the oven for 30 minutes. Be sure to check on them with a toothpick, the pick should come out dry and the surface of the cakes should look almost golden brown.
- Once out of the oven, leave them to cool for atleast 30 minutes on a rack.
Frosting
- In a large bowl, soften the butter at room temperature. You can use a fork to break it up then use a hand whisk the butter until pale and creamy.
- Next, slowly fold in the icing sugar a little at a time. This will avoid a cloud of icing sugar and reduce mess in your kitchen.
- Whisk them together on slow speed. Add in the vanilla extract.
- (Optional) Pour in the the soya milk and whisk until combined.
Assembling the cake
- Trim the cake layers so they are flat to make it easier to assemble. Soak your layers in Simple Syrup to keep the cake moist and soft. (check notes in how to make this at home)
- Use the thickest sponge for the bottom layer. Layer your cake with equal parts of buttercream in between each layer.
- The final layer should be placed upside down to ensure a smooth top.
- Evenly spread on your buttercream and leave to set in the fridge.
- You can stop here or go ahead and begin decorating your cake how you like it.
