Vegan Vanilla Cake with Cookies n Cream Frosting Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness to the cake.

Almond milk: A plant-based milk alternative that keeps the cake moist.

Vegetable oil: Adds moisture and richness to the cake.

Vanilla extract: Enhances the flavor with a sweet, aromatic note.

Baking powder: Helps the cake rise and become fluffy.

Salt: Balances the sweetness and enhances the overall flavor.

Vegan butter: Used in the frosting to create a creamy texture.

Powdered sugar: Sweetens and thickens the frosting.

Vegan chocolate sandwich cookies: Crushed and folded into the frosting for a delightful cookies n cream flavor.

When mixing the batter for the cake, be sure to whisk the dry ingredients thoroughly before adding the wet ingredients. This ensures that the baking powder and salt are evenly distributed, which helps the cake rise uniformly. Additionally, when folding in the crushed vegan chocolate sandwich cookies into the frosting, do so gently to maintain the fluffy texture of the frosting. Overmixing can cause the frosting to become dense and lose its lightness.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though texture may vary slightly.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• sugar - Substitute with maple syrup: Adds a rich flavor and is a natural sweetener, though you may need to adjust the liquid content.

• almond milk - Substitute with soy milk: Soy milk has a similar consistency and nutritional profile.

• almond milk - Substitute with oat milk: Oat milk is creamy and works well in baking, though it may add a slight oat flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is solid at room temperature, which may affect texture.

• vegetable oil - Substitute with applesauce: Applesauce is a low-fat alternative that adds moisture, though it may slightly alter the flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• vanilla extract - Substitute with maple extract: Adds a unique, sweet flavor that pairs well with the cake.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the cake.

• vegan butter - Substitute with coconut oil: Coconut oil is a plant-based fat that works well in frosting, though it may add a coconut flavor.

• vegan butter - Substitute with margarine: Margarine is another plant-based fat that can be used in place of vegan butter.

• powdered sugar - Substitute with coconut sugar: Coconut sugar can be ground into a powder and used as a natural sweetener.

• powdered sugar - Substitute with maple sugar: Maple sugar adds a unique flavor and can be ground into a powder for frosting.

• almond milk - Substitute with cashew milk: Cashew milk is creamy and works well in frosting, adding a slight nutty flavor.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste adds a more intense vanilla flavor and visual appeal with vanilla specks.

• vegan chocolate sandwich cookies - Substitute with crushed vegan chocolate chip cookies: Provides a similar texture and chocolate flavor for the frosting.

• vegan chocolate sandwich cookies - Substitute with crushed vegan graham crackers: Adds a different but complementary flavor and texture to the frosting.

• To keep your vegan vanilla cake fresh, store it in an airtight container at room temperature for up to 3 days. Make sure the container is sealed tightly to prevent the cake from drying out.

• If you need to store the cake for a longer period, place it in the refrigerator. Wrap the cake in plastic wrap or aluminum foil before placing it in an airtight container. This will keep it fresh for up to a week.

• For freezing, first, ensure the cake is completely cooled. Wrap each slice individually in plastic wrap to maintain its moisture. Then, place the wrapped slices in a freezer-safe bag or container. This method allows you to take out individual servings as needed.

• When you're ready to enjoy a slice, thaw it in the refrigerator overnight or at room temperature for a few hours. If you prefer a warm slice, you can microwave it for a few seconds, but be cautious not to melt the cookies n cream frosting.

• If you plan to freeze the entire cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label the package with the date so you can keep track of its freshness. The cake can be frozen for up to 3 months.

• For the best texture and flavor, avoid freezing the frosting separately. Instead, freeze the cake with the frosting already applied. This ensures the vegan butter in the frosting maintains its creamy consistency.

• When defrosting a whole cake, transfer it from the freezer to the refrigerator and let it thaw slowly overnight. This gradual thawing process helps maintain the cake's moisture and prevents the frosting from becoming too soft.

• If you notice any condensation forming on the cake as it thaws, gently blot it with a paper towel to keep the frosting intact and prevent it from becoming runny.

• For an extra touch of freshness, you can add a few more crushed vegan chocolate sandwich cookies on top of the cake just before serving. This will enhance the texture and flavor, making it as delightful as the day it was baked.

• Preheat your oven to 300°F (150°C). Place the cake on a baking sheet and cover it loosely with aluminum foil to prevent the frosting from melting too much. Warm for about 10-15 minutes or until heated through. This method helps maintain the cake's moisture and texture.

• If you're in a hurry, use the microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a microwave-safe dome or another plate to trap moisture. Heat on medium power for 20-30 seconds. Check and add more time if needed, but be cautious not to overheat and dry out the cake.

• For a quick stovetop method, use a non-stick skillet. Place a slice of cake in the skillet over low heat. Cover with a lid to create a mini-oven effect. Heat for about 2-3 minutes on each side, checking frequently to avoid burning. This method can give a slightly crispy edge while keeping the inside moist.

• If you have an air fryer, set it to 300°F (150°C). Place the cake slice in the basket and heat for about 3-5 minutes. This method is quick and helps maintain the cake's texture without drying it out.

• For a more indulgent option, consider steaming. Place the cake slice on a heatproof plate and set it in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method keeps the cake incredibly moist and soft.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• Cake pan: Holds the cake batter while it bakes in the oven.

• Whisk: Used to mix the dry ingredients together and to ensure they are well combined.

• Mixing bowl: A large bowl to combine and mix all the cake ingredients.

• Measuring cups: Used to measure out the flour, sugar, almond milk, and vegetable oil accurately.

• Measuring spoons: Used to measure out the vanilla extract, baking powder, and salt.

• Spatula: Helps to scrape down the sides of the mixing bowl and to fold in the crushed cookies into the frosting.

• Toothpick: Used to check if the cake is fully baked by inserting it into the center of the cake.

• Cooling rack: Allows the cake to cool completely before frosting.

• Electric mixer: Used to beat the vegan butter and to mix the frosting ingredients until smooth and fluffy.

• Crushing tool: Used to crush the vegan chocolate sandwich cookies for the frosting.

• Cake stand or plate: To place and serve the finished cake.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

Use a stand mixer: A stand mixer can speed up the process of mixing batter and frosting.

Crush cookies in advance: Crush the vegan chocolate sandwich cookies ahead of time and store them in an airtight container.

Cool cake quickly: Place the cake in the fridge to cool faster before applying the frosting.

Double the recipe: Make a double batch of cake and frosting to save time on future baking sessions.