This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
This Vegan Halloween Cookies & Cream Fault Line Cake is sure to get you in a spooky mood. Vanilla cake is studded with crushed cookie pieces, and covered in a bright orange cookies & cream frosting with more cookies on top!
Happy Monday, friends! I am sooo excited because today kicks off #HalloweenTreatsWeek! You may remember that I participated last year as well, and I had so much fun. Thinking up and creating spooky treats is totally out of my usual comfort zone, which is why I love this event. It's important for me to find the perfect balance between creepy and delicious, and I really do think I nailed it this year! I am starting off the festivities with this Vegan Halloween Cookies & Cream Fault Line Cake!
I am sure you have seen the fault line cake trend on social media, and I just KNEW it would be perfect to try for this week! I hadn't seen any cakes with an Oreo fault line, so I needed to make it happen. The Halloween edition Oreos have the classic black chocolate cookie with bright orange filling, which was perfect for this cake! Inside, you have layers of vanilla cake with chunks of crushed cookies mixed right in the batter. They're layered with black chocolate frosting, and the whole thing is covered with an orange cookies & cream frosting on the outside!
For the fault line effect, I used just one Oreo cookie at a time (I scraped off the cream on the inside and the second cookie) to keep it from getting too thick. I also added some fun sparkly black sprinkles from Wilton around the lines to really highlight it! The cake is then crowned with MORE frosting, MORE cookies, and MORE sprinkles from Wilton! The other major sponsor I used in this cake (and really, for every treat this week) was Dixie Crystals! They sponsor a lot of the events we do and they are just awesome. High-quality sugar is a must when baking!
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
- Chocolate Candy Witch Cauldrons from Big Bear's Wife
- Candy Corn Fudge from Fake Ginger
- Candy Corn Layer Cake from Hezzi-D's Books and Cooks
- Candy Corn Cookie Bars from 4 Sons R Us
- Halloween Potato Eyes from Pastry Chef Online
- Monster Munch Chex Party Mix from I am a Honey Bee
- Gluten Free Chocolate Monster Cookies from Frugal & Fit
- Caramel Sprinkle Baked Donuts from Cookaholic Wife
- Ghostly Popcorn Balls from Our Good Life
- Hocus Pocus Spell Book Brownies from Cheese Curd In Paradise
- Mummy Cake Pops from Jen Around the World
- Zombie Chocolate Donuts from Kelly Lynn’s Sweets and Treats
- Black Cauldron Bubbly Cupcakes from Daily Dish Recipes
- Boolicious Caramel Chocolate Covered Fruit from Everyday Eileen
- Jack-o-Lantern Candy Bark from Sweet Beginnings
- Caramel Apple Blossoms from For the Love of Food
- Monster Marshmallows from Shockingly Delicious
- Halloween Muddy Buddies from Back To My Southern Roots
- Mummy Crinkle Cookies from Creative Southern Home
- Sally's Sugar Cookies from The Spiffy Cookie
- Eyeball Thumbprint Cookies from A Kitchen Hoor's Adventures
- Eye of Newt Halloween Wands from Who Needs A Cape?
- Halloween Brownie Pudding Parfait from Desserts Required
- Halloween No Bake Cheesecake from Lemon Blossoms
- Halloween Dipped Ice Cream Cones from West Via Midwest
- Pumpkin Soup with Savory Spices and Roasted Pumpkin Seeds from Nancie's Table
- Halloween Stuffed Chocolate Whoopie Pies from Karen's Kitchen Stories
- Death by Chocolate Dessert Ball from Strawberry Blondie Kitchen
- Jack o Lantern Bundt Cake from The Redhead Baker
- Frankenstein Cupcake Cake from Jonesin' For Taste
- Chocolate Truffle Pumpkin Spider Cake from Sweet ReciPEAs
- Spooky Sprinkled Brownies from The Beard and The Baker
- Halloween Candy Charcuterie Board from Pint Sized Baker
- Halloween Monster Buttermilk Pancakes from Katie’s Cucina
- Sugar Skull Layer Cake from Love and Confections
- Mummy Meringue Pops from My Sweet Zepol
- Halloween Hidden Bat Loaf Cat from Savory Moments
- Vegan Halloween Cookies & Cream Fault Line Cake from The Baking Fairy
- Halloween Corn Chip Dessert Bars from Intelligent Domestications
- Oogie Boogie Meringue Cupcakes from A Blender Mom
- Smores Ghost Brownies from Books n' Cooks
I totally loved making (and eating!) this cookies & cream fault line cake, and I hope you guys will too!! If you need any help with decorating, let me know as I am always happy to help 🙂
Here's what I have planned for #HalloweenTreatsWeek!
- Monday: Vegan Halloween Cookies & Cream Fault Line Cake
- Tuesday: Bloody Good Cherry Chip Bundt Cake
- Thursday: Vegan Pumpkin Cupcakes with Dark Chocolate Sprinkle Frosting
- *for the cake*
- 2 tablespoon ground flaxseed + 6 tablespoon water
- 1 cup Dixie Crystals granulated sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegan butter, at room temperature
- ⅓ cup nondairy yogurt
- ¼ cup vegetable oil
- 1 tablespoon Adams Best vanilla extract
- ⅔ cup nondairy milk
- 10 Halloween sandwich cookies
- *for the black frosting (inside and on top)*
- ½ cup shortening
- ¼ cup vegan butter
- ¼ cup dark cocoa powder
- 1½ cups Dixie Crystals powdered sugar
- ½ tablespoon Adams Best vanilla extract
- 1-2 tablespoon nondairy milk, as needed
- black food coloring
- pinch of salt
- *for the orange frosting*
- 1 cup shortening
- ½ cup vegan butter
- 3 cups Dixie Crystals powdered sugar
- 1 tablespoon Adams Best vanilla extract
- 5 Halloween sandwich cookies, processed into fine powder
- 1-2 tablespoon of nondairy milk, as needed
- orange food coloring
- pinch of salt
- *to decorate*
- additional Halloween sandwich cookies
- Wilton black crystal sprinkles
- Wilton Halloween mix sprinkles
- First, make the cake. Preheat oven to 350F and spray two 6" round cake pans with nonstick baking spray.
- In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.
- Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
- In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, and vanilla extract, and add them to the dry ingredients. Mix until combined.
- Pour in the milk, and beat on medium-low until smooth and creamy. Finally, toss in the Halloween sandwich cookies, roughly crushed with your hands, and beat a few times to combine.
- Divide batter evenly among the 2 pans, and bake for 35-40 minutes until cake is set in the center and a toothpick comes out clean.
- When the cakes are completely cooled, you can make the black frosting. In the bowl of a stand mixer, beat the shortening, vegan butter, and vanilla extract together until completely smooth and creamy. Add in the cocoa powder, followed by the powdered sugar, 1 cup at a time, until a thick frosting forms. Add in the salt. It is normal to need to add 1-2 tablespoon of milk to get the right consistency. Add in the black food coloring.
- To assemble the cake, divide the 2 cake layers in half to create 4 thin layers.
- Place one cake piece on your cake stand or platter, and spread some black frosting on top. Repeat with all.
- Be sure to set some black frosting aside to decorate the top.
- Place the cake in the fridge while you make the orange frosting.
- In the bowl of a stand mixer, beat the shortening, vegan butter, and vanilla extract together until completely smooth and creamy. Add in the crushed sandwich cookies, followed by the powdered sugar, 1 cup at a time, until a thick frosting forms. Add in the salt. It is normal to need to add 1-2 tablespoon of milk to get the right consistency. Add in the orange food coloring.
- Crumb-coat the cake with a thin layer of orange frosting, and place in the fridge to set for a about 10 minutes.
- In the meanwhile, prepare your cookies for the "fault" line effect. Carefully split your cookies and remove the cream filling, saving the Halloween design side for decorating. Be sure to save some cookies for decorating the top as well.
- Time to make your fault line effect. Grab your prepared Halloween cookies, and stick them to the center of the cake using a bit of frosting. You can also add some crushed cookie pieces between the gaps if you want (not a big deal as the frosting will cover most of this area).
- Spoon you orange frosting onto the top of the cake, and around the sides, avoiding the sandwich cookies. Be sure to make this THICK. The frosting MUST stick out further from the cake than the cookies to avoid making a mess.
- Using a bench scraper, carefully smooth the sides, trying to avoid smearing too much frosting onto the sandwich cookies.
- When your cake looks like you want it, go ahead and add the black crystal sprinkles around the fault line edges. You must do this now while the frosting is still soft so they will "stick"!
- Place your cake in the fridge after you finish the black crystal sprinkles.
- To decorate the top, grab your reserved black frosting, and place in a piping bag fitted with the 1M tip.
- Pipe tall swirls of frosting around the edge of the cake, and place a sandwich cookie between each swirl. Sprinkle Wilton Halloween sprinkles on top.
- Keep cake in the fridge until ready to serve. Enjoy!!
Arzoo Chaudhary says
I went through the great recipes today, got to know something new, will add it to my existing collection. Thank you for sharing this.
Abhishek Banerjee says
Liked this recipe, I love this cookies cream fault line cake. Really Yummy Taste!
My Hunger Stories says
These are great pictures and shared a great recipe.
Nice Recipe, Thanks for sharing with us, I will try by my self.