vegan cookies & creme cake
This mini Vegan Cookies & Creme Cake is perfect for any celebration! Rich chocolate layers are stacked with Oreo buttercream, rainbow sprinkles, and extra sandwich cookies for a festive treat.
Servings: 8
Ingredients
- *for the cake*
- 1 ¼ cups all-purpose flour
- 1 cup white granulated sugar
- ½ cup cocoa powder {dark is better if you have it!}
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened almond milk
- ⅓ cup vegetable oil
- 2 tablespoon white vinegar
- ½ teaspoon vanilla extract
- *for the frosting*
- ½ cup EarthBalance
- ½ cup butter Crisco
- 10 Oreos finely crushed
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- small splash of milk if needed
Instructions
- Preheat the oven to 350F. Spray two 5-inch round cake pans with nonstick spray, and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add in the milk, oil, and vanilla, and mix everything together. Add in the vinegar, and mix until just combined.
- Divide the batter evenly between the two pans, and bake until a toothpick inserted in the center comes out clean, 25-28 minutes.
- Place the cakes on a cooling rack and let them come to room temperature, then turn them out of the pans and let them cool completely before frosting.
- In a medium bowl, beat the EarthBalance and Crisco together with a hand mixer until smooth and creamy. Add in the crushed Oreos {I just crushed them in the blender}, and beat in.
- Add in the vanilla and then the powdered sugar, about ½ cup at a time, until the frosting is thick but not too hard. If it's a little too thick to handle, add in a small bit of milk.
- Frost the cake as desired, and top with additional halved Oreos for decoration.