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Vegan vanilla cake by Sara Kidd

Vanilla Cake with Cookies n Cream

  • Total Time: 1 hour 40 minutes
  • Yield: 2 2 x 6 inch 1x


  • 300 g powdered sugar
  • 250 g vegan butter (cubed at room temp)
  • 2 tbs vanilla bean paste
  • 420 g all-purpose plain flour
  • 30 g corn flour or corn starch
  • 2 tbs baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 625 ml soy milk (at room temp and maybe a tiny bit extra on the side)
  • 2 tbs white vinegar
  • 2 tbs veggie oil
  • 125 g veggie shortening (at room temp)
  • 125 g vegan butter (at room temp)
  • 250 g vegan cookies (processed with a food processor )
  • 750 g powdered sugar
  • 1 tbs vanilla bean paste
  • 34 tbs plant milk


  1. Pre-heat a conventional over at 150C/300F, grease and line 2 x 6IN tins and wrap with baking strips
  2. Using a standard mixer with paddle attachment beat the butter on low until soft and gradually add sieved sugar, and vanilla on low-medium speed until creamy
  3. In another bowl sieve flour, corn starch, baking powder, baking soda and salt together and mix well
  4. In another bowl add vinegar to milk, stir until it thickens, then add oil and stir
  5. Slowly add a small amount of flour and then milk to buttered sugar and beat on low speed, repeat the process over until you have combined all ingredients
  6. Divid patter evenly between two 6IN greased cake tins, don’t fill anymore then 3/4 full
  7. Bake to 150C/300F for 80-90 mins or until skewer comes out clean when poked in the center of cake
  8. Leave cake to be completely cold before frosting with filling
  9. HOW TO MAKE THE FILLING In a mixer with a paddle attachment, mix butter and shortening on low-medium speed until fluffy, add vanilla and mix
  10. Sieve icing sugar and gradually add to butter mix mixing on low speed, add parts of milk to help it mix
  11. Once combined and fluffy slowly add cookie crumbs (add cookies to food processor and pulse until crumbs) to icing and mix until combined
  12. Fill a pipping bag ready to add to cake as a middle filling and frosting


NOTES ABOUT THIS CAKE *This cake is super moist so you shouldn’t need to sugar syrup layers if that’s your standard practice *This is an excellent cake for towers and carving once cold and it freezes really well without drying out

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Birthday, Cake, Chocolate, Cookies

Keywords: dairy free, egg free, vegan, vegan baking, vegan cake, vegan cake filling, vegan chocolate, vegan cookie, vegan frosting

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