Who says you can’t have two desserts in one? This vegan choco-chip cookie cake is proof that mixing two sweet treats together only makes it more indulgent! The cookies in this recipe are store-bought and used for decoration only, but if you would like to make your own, we have some recipes to inspire you.
- 720 ml soy milk
- 1.5 tbsp apple cider vinegar
- 420 g vegan sugar
- 220 ml melted coconut oil
- 2 tbsp vanilla extract
- 500 g all purpose flour
- 54 g corn starch
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1.5 tsp salt
- Vegan choco-chip cookies (to taste, I usually use 10-12 cookies)
- 420 g vegan butter, room temperature
- 470 g powdered sugar, sifted
- 1 tbsp vanilla extract
- Pinch of salt
- Preheat oven to 180C/360F.
- To make the cake, in a large bowl, add soy milk and apple cider vinegar and whisk until foamy. Let rest for 8 minutes.
- Add sugar, melted oil, and vanilla extract and whisk until combined.
- In another bowl add the flour, corn starch, baking powder, baking soda and salt. Give it a mix.
- Sift the dry ingredients (previous mix) into the wet mix and whisk until combined (don’t overdo it). Break the cookies into small pieces and add them to the mix. Give it a quick stir and distribute it evenly into four 7″ cake pans (previously greased and floured).
- Bake for 30 minutes or until you insert a toothpick and it comes out clean.
- Let the cake layers cool down.
- Meanwhile, make the frosting. Beat the vegan butter on medium speed until smooth. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together. Add vanilla extract, salt and keep mixing for another minute. Reserve.
- Once the cake layers have cooled down, frost the cake by spreading some frosting between each layer and on the sides. Garnish with more cookies or some melted vegan chocolate.
Find more of Annie’s recipes on her YouTube channel!