Vegan Cookies n’ Cream Cake

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It’s birthday season, am I right? I don’t know if it’s just in my personal circle or what, but there seems to be a high-traffic period of birthdays that starts mid-March, and peaks during the first week of April. I could be biased, because my birthday is today (!), but I know more than a dozen people born this week alone – and almost five (and counting) born on my birthday itself!

Whatever the reason (parents getting busy in August, what?), this phenomenon only means one thing: a whole freakin’ lot of cake. A couple weeks ago, I had the great privilege of making Deb’s Sour Cream Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Ganache Glaze. Mouthful, much? Mouthful of awesome. Here’s a couple pictures of that big huge mound of radical perfection:

 

 

 

 

 

 

 

 

And then I outdid myself. I made a vegan Cookies n’ Cream cake.

It seduced me. It drew me in with its crumbled cookie perfection, and took me down with its resulting sugar coma. Mostly, I ended up depressed that I don’t have a cake stand (have you guys seen Bakerella’s latest post!!?!?! Jealous death..) but I somehow managed to be okay with just the cake. Sigh, my life is so hard sometimes.

First of all, since I know y’all are going to be asking: yes, Oreos are vegan! No really, they are. I just went and checked the ever-dwindling package that is residing in my pantry. They just have a lot of coconut oil and vegetable shortening. And FYI people, this is the unhealthy type of vegan food, so don’t be jumping on the bandwagon just because Oreos and french fries qualify, okay?

You wanna know how to make it? Do ya?

 

Cookies n’ Cream Cupcakes

Adapted from Vegan Cupcakes Take Over the World

For two 8-inch cakes, we must make a double batch of cupcakes! Want to see how I figured that one out?

..It was hard. It took a lot of Google searches. On a related note: how did anyone survive without the Internet?

For two 8-inch cakes: (I’m so nice, I pre-doubled the recipe for you guys!)

  • 2 cups plain soy milk
  • 2 tsp apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 2/3 cup canola oil
  • 2 tsp vanilla extract
  • 1 tsp almond/chocolate/more vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup crushed Oreos (I accidentally omitted them from the cakes!)

For the frosting:

  • 1/2 cup non-hydrogenated shortening
  • 1/2 cup non-hydrogenated margarine (I used Becel Vegan margarine)
  • 3 1/2 cups confectioners’ sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 cup plain soy milk
  • 1/2 cup crushed Oreos

Since we’re not using eggs, we need a good binding agent. So the base of the cake is made up of  soy milk and apple cider vinegar: mix them together, and let them curdle for a few minutes. Curdle = awesome word.

Then mix in the sugar, oil and vanilla + other extract and beat the concoction into submission (read: frothy).

Combine the flour, cocoa powder, baking soda & powder and salt. Doesn’t it look a bit like a mountain experiencing global warming? All the snow is melting! How sad and dirty!

Okay..I ‘m probably the only one who sees that.

Add dry ingredients to the wet, and mix until there aren’t any more big lumps. Speaking of lumps. So unnecessary. Don’t click that link.

Spray some cooking spray into your pans and divide the batter evenly between them. Cook in a 350 degree oven for 18-20 minutes. It actually took me much longer to cook them all the way through, so I’d recommend checking them at 20 minutes, and then every 5-10 minutes until a toothpick comes out clean. Let cool. Go to your Cognition lecture. Come back and make dangerously sweet icing. Onward!

Beat together the shortening & margarine until they are fluffy as a cloud. Add the sugar, and beat for a long time, until your arm threatens to fall off. Give up trying to properly combine them, and add the vanilla and soy milk. Then the cookie crumbs that you mashed up using a plastic bag and a lot of cojones. Then beat that until it is fluffy and delicious. AMAZING.

Once you’ve let the cakes cool and the icing is at room temperature, we can begin decorating!

I cut a semi-circle out of a piece of tinfoil and put the cakes on top, so that it would be easy to remove after, and would keep the plate clean and pristine. Aren’t I industrious?

Cool story, bro.

And finally..we get the finished product. Ta-da!!

How beautiful is that? And trust me, it tastes as wonderful as it looks. The icing is richly sinful and the cake is moist. It’s so easy to cut into, not too crumbly, and fluffy as all get out. If you have an Oreo lover in your life (as I certainly do), make this cake for their birthday!

Okay everyone, wishing you all my birthday love, why don’t you have an awesome day today? It is the best day of the year, after all! (Heehee).

All my sugary love,


24 thoughts on “Vegan Cookies n’ Cream Cake”

  1. “Happy Birthday to You
    Happy Birthday to You
    Happy Birthday Dear Effieboo
    Happy Birthday to You!”

    …now off to make that cake ( ;

    1. Awe!! Sarah-Jane! Thank you, you’re so sweet. :) And I definitely recommend making the cake, it was absolutely, positively DELICIOUS!!

  2. I wish I could convince my friends to bake something other than boxed cake mix in a penis-shaped pans for birthdays. I guess we’re not at that level of maturity yet, and I’d like to say we will be when we start turning 20, but my friend’s birthday is this weekend and she’s turning 27 and getting … a penis cake from a box! (Also a large stuffed panda). Which will probably be eaten drunkily at 2 a.m. off the plate with our hands or plastic forks. BUT I have faith that next year I will encourage them to branch out into if not home-made gourmet cakes, then store-bought ones.

    PS. That peanut butter ganache one looks to die for! I want it on my birthday!

    1. Hey! Don’t be hatin’ on penis-shaped cake! Unfortunately, my friends are all foodies so we kinda skipped that stage in favour of peanut butter ganache instead (which I will totally make for you, don’t even worry!). And let H know that I wish I could be there to eat some penis cake too – she was so fun when I met her that weekend. Maybe you can raise the bar for your friends? Make the first gourmet, non-penis cake?! I think you can do it!! :)

  3. Happy belated birthday! I think. I’m not sure what time it is where you are, so it could possibly still be the 7th, but I don’t think so.

    Anyway.

    I am looking at that cake and trying not to drool. YUM. I know what I’m having for my birthday! I know what you mean about the birthday thing. The better half of my family has their birthday in the beginning of the year. Mine is in August, though :)

    1. Hello hello! Thanks for the birthday wishes! It actually still was the 7th when I got this (11:31 PM) but I didn’t see it until this morning. Thanks so much! :)

      …And half of the cake is still residing in my fridge. But not for long!!!

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  5. I tried this recipe only I made a few healthier modifications;
    I used whole wheat flour instead of all purpose
    I used water instead of canola oil
    I used honey instead of vanilla extract
    I used homemade oreos instead of the store bought ones
    and I didn’t add any salt
    Man was this cake a delicious success! my whole family loved the cake and I can’t wait to make it again!
    Oh and I found a buttercream frosting recipe and just added crushed homemade oreos instead of this frosting recipe
    But thanks anyways!!

    1. Stephanie Pellett

      Hi Katie, thanks for your comment! The cake was wonderful, but I bet the coconut milk would kick it up another notch! If you try it, be sure to let me know how it goes. :)

  6. Hi there! I just have to say three things:

    1 – I found your blog whilst searching for vegan birthday cake ideas and I totally know what I’m having now! This looks AMAZING.

    2 – I’m glad I stumbled upon your blog, because you are hilarious. I really enjoyed reading that and look forward to reading more.

    3 – In the 3rd-to-last picture where you show the un-iced cakes and the bowl of frosting, I had the genius idea that you could put the frosting in the middle and make a GIANT OREO.

    You’re welcome ;)

    Sian

    (cheeky-vegan.com)

    1. stephaniepellett

      Hey Sian! I’m so glad you liked the cake! I made it so long ago now (and currently live in Korea where I don’t have any access to an oven!!) but it still brings back fond memories. It was so fun to make! I saw your version on your blog and it looked awesome. And thanks for your kind words about my blog!! That’s very nice of you to say. :)

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    1. Hi! This post was written over 5 years ago and I’m choosing to leave it as-is since this is not a food blog. If you are looking for a printable recipe, there are many food blogs who can help you out! One example here, which looks like a very similar recipe: https://thegreenchalkboard.wordpress.com/2011/01/26/vegan-cookies-n-cream-cupcakes/

      As for your question about the packages…you can easily get 1.5 cups of crushed Oreos from one package with likely many to spare.

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