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Vegan Cookies and Cream Cake

A decadent three-layer vegan cake with cookies and cream flavor, finished with a glossy ganache, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 480 ml dairy-free milk
  • 2 teaspoons apple cider vinegar
  • 420 g self raising flour
  • 400 g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 120 ml sunflower oil
  • 100 g cookies and cream cookies For the cake batter
Buttercream Ingredients
  • 370 g dairy-free block butter
  • 150 g Natures Charm Condensed Coconut Milk
  • 1 teaspoon vanilla extract
  • 2 cookies cookies and cream cookies (for buttercream)
  • 350 g icing sugar
Ganache Ingredients
  • 100 g dairy-free dark chocolate
  • 100 ml dairy-free cream
  • 2 tablespoons Natures Charm Chocolate Fudge Sauce
  • mini cookies cookies and cream cookies (for decoration)

Method
 

Preparation
  1. Preheat your oven to 180 degrees c fan and line three 8-inch cake tins with grease-proof paper.
  2. Combine the dairy-free milk with apple cider vinegar in a bowl and whisk until fully combined, then let it curdle for 10 minutes.
  3. Blend the cookies and cream biscuits until fine. In a large bowl, sift the flour, ground cookies, sugar, baking powder, and bicarbonate of soda.
  4. Mix the oil with the curdled milk and add to the dry ingredients, mixing well.
Baking
  1. Pour equal amounts of batter into the lined tins and bake for 25-30 minutes until a skewer comes out clean.
  2. Cool the cakes on a rack.
Making the Buttercream
  1. Whip the dairy-free butter until creamy, sift in icing sugar, and add vanilla extract.
  2. Whip again, then add condensed coconut milk and whip until thick.
  3. Fold in ground cookies.
Assembling the Cake
  1. Assemble the cake by placing layers with buttercream in between, then coat the outside with buttercream.
Making the Ganache
  1. Heat dairy-free cream and chocolate in a saucepan until melted, then cool for a few minutes.
  2. Pipe ganache on the sides of the cake, decorate with buttercream swirls, and cookies.

Notes

For even layers, weigh the batter into the tins. Let the cakes cool fully before frosting — warm cakes will slump the buttercream. Use a hot knife (dip in hot water, wipe dry) for cleaner slices when cutting. If your ganache is too runny, chill slightly to thicken before piping; if too thick, briefly warm.