Vegan Vanilla Cake With Cookies N Cream Frosting Recipes

VEGAN BASIC VANILLA CAKE

Vegan Basic Vanilla Cake image

This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting.

Provided by Christine

Categories Desserts Cakes White Cake Recipes

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup plain soy milk
1 tablespoon apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅓ cup canola oil
¼ cup water
1 tablespoon lemon juice
1 tablespoon vanilla extract
¼ teaspoon almond extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
Stir soy milk and vinegar together in a large glass measuring cup.
Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 45.3 g, Fat 10.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 380.1 mg, Sugar 26.5 g

VEGAN VANILLA CAKE WITH COOKIES-N-CREAM FROSTING

Vegan Vanilla Cake with Cookies-n-Cream Frosting image

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

Ingredients

1 cup vegan butter, at room temperature, cubed
2 cups powdered sugar
2 tablespoons vanilla bean paste
3 cups all-purpose flour
¼ cup cornstarch
2 tablespoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 ½ cups soy milk, at room temperature, or more as needed
2 tablespoons white vinegar
2 tablespoons vegetable oil
½ cup vegetable shortening, at room temperature
½ cup vegan butter, at room temperature
1 tablespoon vanilla bean paste
5 cups powdered sugar, sifted
3 tablespoons soy milk, or more as needed
1 cup crushed vegan chocolate cookies

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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