Kids Baking

Vegan cookies & cream cake

Trisha


Make this scrumptious vegan cookies and cream cake for any youngsters or adults with allergic reactions or intolerances, or these following a dairy-free eating regimen

  • Preparation and cooking time
    • Prep:30 minutes
    • Cook dinner:35 minutes
  • Simple
  • Serves 16

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

Vitamin: Per serving
Nutrient Unit
kcal 391
fats 20g
saturates 7g
carbs 49g
sugars 35g
fibre 2g
protein 3g
salt 0.5g

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Elements

  • 150ml sunflower oil, plus further 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 gentle brown gentle sugar
  • 200g self-raising flour
  • 70g cocoa powder
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda

For the icing and ornament

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

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Technique

  • STEP 1

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

  • STEP 2

    Pour the moist elements into the dry and blend till there are not any pockets of flour remaining. Tip the combination into ready tin and degree the floor with a spatula. Bake for 35 minutes, or till a skewer inserted into the center of the cake comes out clear. If any moist cake combination clings to the skewer, return the cake to the oven for one more 5 minutes, then verify once more. Take away from the oven and depart to chill utterly within the tin.

  • STEP 3

    Set half of the cookies apart for adorning later. Bash the remaining with the top of a rolling pin or blitz in a meals processor to chunky rubble. Beat the unfold, vanilla and icing sugar collectively utilizing an electrical whisk till fluffy, then gently fold within the crushed cookies till mixed.

  • STEP 4

    Put the cake on a board. Unfold over the icing. Halve or crumble the remainder of the cookies and use these to embellish. Reduce into squares. Will maintain in an hermetic container for 4 days.

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