VEGAN COOKIES AND CREAM CHEESECAKE RECIPE BY TASTY
Here's what you need: cashews, coconut oil, vegan chocolate sandwich cookies, coconut cream, lemon juice, vegan chocolate sandwich cookie
Provided by Camille Bergerson
Categories Desserts
Yield 12 servings
Number Of Ingredients 6
Steps:
- In a bowl, soak cashews in boiling water for 1-2 hours.
- Prepare the bottom of a 9-inch (23 cm) springform cake pan with parchment paper.
- In the bowl of a food processor, blend 20 cookies for 30 seconds, then pour in coconut oil and continue blending until the mixture resembles coarse crumbs.
- Press the crumbs into the bottom of the cake pan to form an even layer.
- Freeze for 1 hour, or until the filling is prepared and ready.
- Scrape the filling from 10 sandwich cookies and reserve both the filling and cookies.
- Drain cashews and add to the bowl of a food processor. Blend until nuts start to ball up and stick together, approximately 30 seconds to 1 minute.
- Add coconut cream and cookie cream filling to the cashews and blend until fully incorporated, then add lemon juice and continue to blend until smooth. It will resemble slightly coarser hummus.
- Once smooth, crumble in half of the reserved scraped cookies and pulse until incorporated, but not crushed.
- Remove the crust from the freezer and smooth out half of the filling over the bottom. Crumble the remaining scraped cookies on top, then smooth out remaining filling over it. Decorate as desired.
- Freeze for at least 1 hour before serving.
- Enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 13 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, Sugar 14 grams
VEGAN COOKIES & CREAM CAKE
Make this delicious vegan cookies and cream cake for any children or adults with allergies or intolerances, or those following a dairy-free diet
Provided by Cassie Best
Categories Dessert
Time 1h5m
Yield Serves 16
Number Of Ingredients 14
Steps:
- Oil a 20 x 20cm baking tin and line the base and sides with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Combine the oil, milk, vinegar, vanilla and yogurt in a jug. Mix the sugar, flour, cocoa powder, baking powder, bicarb and a pinch of salt together in a bowl.
- Pour the wet ingredients into the dry and mix until there are no pockets of flour remaining. Tip the mixture into prepared tin and level the surface with a spatula. Bake for 35 mins, or until a skewer inserted into the middle of the cake comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for another 5 mins, then check again. Remove from the oven and leave to cool completely in the tin.
- Set half of the cookies aside for decorating later. Bash the rest with the end of a rolling pin or blitz in a food processor to chunky rubble. Beat the spread, vanilla and icing sugar together using an electric whisk until fluffy, then gently fold in the crushed cookies until combined.
- Put the cake on a board. Spread over the icing. Halve or crumble the rest of the cookies and use these to decorate. Cut into squares. Will keep in an airtight container for four days.
Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
VEGAN VANILLA CAKE WITH COOKIES-N-CREAM FROSTING
This is a sweet cake! It's an American-style vanilla butter cake (it's definitely sweet) with a fabulous cookies-and-cream frosting. You can either use vegan store-bought cookies or make your own. Either way it's a sweet winner!
Provided by Sara Kidd
Categories Everyday Cooking Vegan Desserts
Time 2h20m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and line two 6-inch cake tins with parchment paper.
- Beat 1 cup vegan margarine using an electric mixer on low speed in a bowl until soft; add 2 cups powdered sugar and 2 tablespoons vanilla paste gradually on medium-low speed until creamy.
- Sift flour, cornstarch, baking powder, baking soda, and salt together in another bowl; mix well.
- Pour 2 1/2 cups soy milk into another bowl and add vinegar; stir until it thickens. Add vegetable oil and stir to combine.
- Alternate adding small amounts of flour mixture and soy milk mixture to sugar mixture, beating on low speed, until you have combined all ingredients. Divide batter evenly between the two prepared cake tins, being careful not to fill over 3/4-full.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 80 to 90 minutes.
- Remove from the oven and let cakes cool completely, about 30 minutes.
- Mix shortening and vegan butter for frosting together in the bowl of a stand mixer using a paddle attachment on medium-low speed until fluffy. Add vanilla paste and mix to combine. Add powdered sugar and soy milk gradually until desired consistency is reached. Add cookie crumbs slowly and mix until combined. Fill a piping bag with frosting.
- Place 1 layer of cooled cake on a plate and frost top and sides with frosting; place remaining cake layer on top and frost completely.
Nutrition Facts : Calories 947.4 calories, Carbohydrate 133.4 g, Fat 42.8 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 10.8 g, Sodium 755.1 mg, Sugar 91.9 g
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