This recipe offers a scrumptious multi-layered vegan cake, embellished with a creamy cookies and cream buttercream and a rich chocolate ganache. Mini cookies provide the finishing touch for this delightful dessert.
Ingredients
For the Cake:
- 480ml dairy-free milk
- 2 teaspoons apple cider vinegar
- 420g self-raising flour
- 400g caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 120ml sunflower oil
- 100g ‘cookies and cream’ cookies
For the Buttercream:
- 370g dairy-free block butter
- 150g Natures Charm Condensed Coconut Milk
- 1 teaspoon vanilla extract
- 2 ‘cookies and cream’ cookies
- 350g icing sugar
For the Chocolate Ganache:
- 100g dairy-free dark chocolate
- 100ml dairy-free cream
- 2 tablespoons Natures Charm Chocolate Fudge Sauce
Decoration:
- Mini ‘cookies and cream’ cookies
Instructions
Cake Preparation:
- Preheat the oven to 180°C (fan setting) and prepare three 8-inch cake tins with grease-proof paper. If you have just one tin, cover the batter with a tea towel while baking each layer separately.
- Combine dairy-free milk and apple cider vinegar in a bowl, whisking them together. Let it sit for about 10 minutes to form a vegan 'buttermilk'.
- Use a high-speed blender to finely blend the cookies and cream biscuits. Then, in a large bowl, sift together the flour, ground cookies, sugar, baking powder, and bicarbonate of soda.
- Add the oil to the 'buttermilk' mixture and whisk them together.
- Pour the wet mix into the dry ingredients and stir until combined.
- Equally distribute the batter into the lined cake tins. Tap the tins to release any air bubbles.
- Bake in the center of the oven for 25-30 minutes or until a skewer comes out clean. Once done, let them cool on a rack. Store in a sealed container to keep fresh until frosting.
Buttercream Preparation:
- In a large bowl, whip the dairy-free butter until creamy using either a stand mixer or a hand mixer.
- Add in the sifted icing sugar and vanilla extract. Whip them together.
- Slowly pour in the condensed coconut milk and continue whipping until thick and creamy. Fold in the ground cookies.
- Layer the cakes, spreading a generous amount of buttercream between each layer. Optionally, make a well in the center of each layer of buttercream to add a tablespoon of chocolate fudge sauce.
- After stacking, coat the entire cake in buttercream. Chill the cake for about 10-15 minutes. After chilling, apply another thick layer of buttercream for a smooth finish.
Ganache Preparation:
- Melt the dairy-free chocolate and cream together in a saucepan on low heat. Add in the chocolate fudge sauce.
- Let it cool a bit and then transfer to a piping bag. Create drips around the edge of the chilled cake.
Decoration:
- Use any remaining buttercream (with a large star tip nozzle) to pipe swirls around the top edge of the cake.
- Garnish with crumbled 'cookies and cream' cookies and whole mini cookies.
Serve slices of this luxurious cake with a sharp knife and relish every bite. This cake perfectly captures the essence of cookies and cream, ensuring a memorable dessert experience.
