Name: Vegan cookies & cream cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 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 -; 150g crème-filled chocolate sandwich cookies -; 150g vegan spread -; 1 tsp vanilla extract -; 275g icing sugar -

Ingredients for - Vegan cookies & cream cake

1. 150ml sunflower oil, plus extra for the tin

2. 200ml dairy-free milk (we used oat milk)

3. 1 ½ tsp white wine vinegar

4. 1 tsp vanilla extract

5. 120g dairy-free yogurt (we used coconut yogurt)

6. 225g light brown soft sugar

7. 200g self-raising flour

8. 70g cocoa powder

9. 1 tsp baking powder

10. ½ tsp bicarbonate of soda

11. 150g crème-filled chocolate sandwich cookies

12. 150g vegan spread

13. 1 tsp vanilla extract

14. 275g icing sugar

How to cook deliciously - Vegan cookies & cream cake

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.