good morning and happy happy Monday! i’m starting out this holiday week on a good note with Semi-Homemade Vegan Cookies and Cream Cake, YUM. it’s not a holiday recipe but it sure is good, and we all could use something semi-homemade in our lives, right?
cutting back on the effort to make something is my kind of jam. if you’re looking for a show stopping cake, this is it.
not only is it show stopping, but no one will ever know you didn’t made the frosting, that’s why it’s semi-homemade.
the cake itself is fully homemade baby, and it is THE base of all of bases.
you can do it up however you like with the base of the cake, a cookies and cream frosting is not necessary.
you could make a homemade frosting by all means, or use a different flavor of store-bought.
so i did not buy the cookies and cream frosting as is, i actually took two tubs of a vegan and healthier vanilla frosting and added better for you cream stuffed chocolate cookies.
ya know, the ones that look like Oreos but have better ingredients. to keep the ENTIRE cake gluten-free, use some chocolate cream filled cookies that are also GF, i accidentally did not. i found that Goodie Girl is a good Vegan and GF option!
as for frosting, i recommend using simple mills, which i used here or miss jones, both are great options.
you just add a little bit of vanilla extract and the cookies, and boom, you’re done.
the frosting has to be room temp, borderline slightly warm to mix well in the food processor with the cookies.
just leave is sitting out on the counter and then transfer to a mixing bowl. you can pop it in the microwave for like 15-20 seconds.
so the base of the cake is FABULOUS and it’s so so so much better for you than like 99% of cakes.
don’t mind that fact that it’s gluten-free too (insert heart eyes).
it’s quite the cake, and this is a double layer cake, so you’re going to need 3 cups of gluten free all purpose flour.
it’s also a dense and hearty cake, so no one will leave feeling unsatisfied with it, that’s for sure!
here’s everything you need to make Semi-Homemade Vegan and GF Cookies and Cream Cake
- gluten-free all purpose flour
- almond flour
- baking powder
- baking soda
- almond butter
- extra virgin olive oil
- dairy free milk
- vanilla extract
- almond extract
- store bought vanilla frosting
- store bought chocolate cream stuffed cookies
that’s it y’all! easy as can be and you can find EVERYTHING at just about any grocery store nowadays, so that shouldn’t be a problem.
are you going to make my Semi-Homemade Vegan and GF Cookies and Cream Cake?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Semi-Homemade Vegan and GF Cookies and Cream CakeCourse: Cakes, DessertsDifficulty: Easy
servings depend on portion sizes, but I was able to get 7
3 cups gluten free all purpose flour
1 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/2 cup runny almond butter
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup extra virgin olive oil
2 cups dairy free milk
2 tubs store-bought vanilla frosting (10 ounces each per tub)
1/2 tsp vanilla extract
1 and 1/3 cup store bought vegan chocolate cream filled cookies (to keep the ENTIRE cake gluten-free, use some chocolate cream filled cookies that are also GF, i accidentally did not. i found that Goodie Girl is a good vegan and gf option.
- preheat the oven to 350 degrees.
- mix the cake ingredients well until a very thick batter forms.
- add half of the batter to a two greased 8 in round cake pans.
- bake at 350 degrees for 45 minutes. cool down completely before adding the frosting.
- for the frosting, add the two tubs of vanilla frosting and the cookies to a large food processor and blend until a chunky cookies and cream frosting forms. the frosting has to be room temp, borderline slightly warm to mix well in the food processor with the cookies.
- add half to to center of the cake and the rest to the top and enjoy! best eaten on day of making the cake!