Name: Vegan Vanilla Cake with Cookies-n-Cream Frosting
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Vegan butter, at room temperature, cubed - 1 cup; Powdered sugar - 2 cups; Vanilla bean paste - 2 tablespoons; All-purpose flour - 3 cups; Cornstarch - ¼ cup; Baking powder - 2 tablespoons; Baking soda - ½ teaspoon; Salt - ¼ teaspoon; Soy milk, at room temperature, or more as needed - 2 ½ cups; White vinegar - 2 tablespoons; Vegetable oil - 2 tablespoons; Vegetable shortening, at room temperature - ½ cup; Vegan butter, at room temperature - ½ cup; Vanilla bean paste - 1 tablespoon; Powdered sugar, sifted - 5 cups; Soy milk, or more as needed - 3 tablespoons; Crushed vegan chocolate cookies - 1 cup

Vegan Vanilla Cake with Cookies-n-Cream Frosting

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Vanilla Cake with Cookies-n-Cream Frosting

1. Vegan butter, at room temperature, cubed - 1 cup

2. Powdered sugar - 2 cups

3. Vanilla bean paste - 2 tablespoons

4. All-purpose flour - 3 cups

5. Cornstarch - ¼ cup

6. Baking powder - 2 tablespoons

7. Baking soda - ½ teaspoon

8. Salt - ¼ teaspoon

9. Soy milk, at room temperature, or more as needed - 2 ½ cups

10. White vinegar - 2 tablespoons

11. Vegetable oil - 2 tablespoons

12. Vegetable shortening, at room temperature - ½ cup

13. Vegan butter, at room temperature - ½ cup

14. Vanilla bean paste - 1 tablespoon

15. Powdered sugar, sifted - 5 cups

16. Soy milk, or more as needed - 3 tablespoons

17. Crushed vegan chocolate cookies - 1 cup

How to cook deliciously - Vegan Vanilla Cake with Cookies-n-Cream Frosting

1. Stage

Preheat the oven to 300 degrees F (150 degrees C). Grease and line two 6-inch cake tins with parchment paper.

2. Stage

Beat 1 cup vegan margarine using an electric mixer on low speed in a bowl until soft; add 2 cups powdered sugar and 2 tablespoons vanilla paste gradually on medium-low speed until creamy.

3. Stage

Sift flour, cornstarch, baking powder, baking soda, and salt together in another bowl; mix well.

4. Stage

Pour 2 1/2 cups soy milk into another bowl and add vinegar; stir until it thickens. Add vegetable oil and stir to combine.

5. Stage

Alternate adding small amounts of flour mixture and soy milk mixture to sugar mixture, beating on low speed, until you have combined all ingredients. Divide batter evenly between the two prepared cake tins, being careful not to fill over 3/4-full.

6. Stage

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 80 to 90 minutes.

7. Stage

Remove from the oven and let cakes cool completely, about 30 minutes.

8. Stage

Mix shortening and vegan butter for frosting together in the bowl of a stand mixer using a paddle attachment on medium-low speed until fluffy. Add vanilla paste and mix to combine. Add powdered sugar and soy milk gradually until desired consistency is reached. Add cookie crumbs slowly and mix until combined. Fill a piping bag with frosting.

9. Stage

Place 1 layer of cooled cake on a plate and frost top and sides with frosting; place remaining cake layer on top and frost completely.