Vegan cookies & cream cake

Vegan cookies & cream cake
Make this delicious vegan cookies and cream cake for any children or adults with allergies or intolerances, or those following a dairy-free diet

  • Preparation and cooking time
    • Prep:30 mins
    • Cook:35 mins
  • Easy
  • Serves 16

  • Freezable (un-iced)
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian

Nutrition: Per serving


  • 150ml sunflower oil, plus extra for the tin
  • 200ml dairy-free milk (we used oat milk)
  • 1 ½ tsp white wine vinegar
  • 1 tsp vanilla extract
  • 120g dairy-free yogurt (we used coconut yogurt)
  • 225g light brown soft sugar
  • 200g self-raising flour
  • 70g cocoa powder
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda

For the icing and decoration

  • 150g crème-filled chocolate sandwich cookies
  • 150g vegan spread
  • 1 tsp vanilla extract
  • 275g icing sugar


  • STEP 1

    Oil a 20 x 20cm baking tin and line the base and sides with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Combine the oil, milk, vinegar, vanilla and yogurt in a jug. Mix the sugar, flour, cocoa powder, baking powder, bicarb and a pinch of salt together in a bowl.

  • STEP 2

    Pour the wet ingredients into the dry and mix until there are no pockets of flour remaining. Tip the mixture into prepared tin and level the surface with a spatula. Bake for 35 mins, or until a skewer inserted into the middle of the cake comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for another 5 mins, then check again. Remove from the oven and leave to cool completely in the tin.

  • STEP 3

    Set half of the cookies aside for decorating later. Bash the rest with the end of a rolling pin or blitz in a food processor to chunky rubble. Beat the spread, vanilla and icing sugar together using an electric whisk until fluffy, then gently fold in the crushed cookies until combined.

  • STEP 4

    Put the cake on a board. Spread over the icing. Halve or crumble the rest of the cookies and use these to decorate. Cut into squares. Will keep in an airtight container for four days.

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