Cookies 'N' Cream Cake

Who doesn't love cookies and cake?  Why not add them together and try this amazing chocolaty cookie cake!  

Cookies 'N' Cream Cake

Dry Ingredients

- 3 cups of flour

- 1 cup of cocoa powder

- 1 1/2 teaspoons of baking soda

- 1 1/2 teaspoons of baking powder

- 3/4 teaspoons of Himalayan pink salt

Wet Ingredients

- 3 cups of unsweetened plant-based milk, I use almond milk

- 2 1/4 cups of sugar

- 1 tablespoon of vanilla extract

- 1 tablespoon of coconut oil

- egg replacer (equivalent to 4 eggs), I use EnerG Egg replacer

Oreo Frosting Ingredients

- 1 cup of vegan butter, I use Earth Balance

- 3 cups of powdered sugar

- 8 tablespoons of vanilla plant-based milk, I use almond milk

- 1 1/2 teaspoons of vanilla extract

- 1/2 a bag of Oreo's, crushed (about 14 Oreo's)

Directions : 

1. Pre-heat oven to 350 degrees F.

2. Grease a bundt pan, I use coconut oil.

3. In a large mixing bowl, combine dry ingredients.

4. In another large mixing bowl, combine wet ingredients.

5. Add dry ingredients into the wet ingredients, stirring gently.  The batter should be lumpy.

6. Add mixture to the bundt pan.

7. Bake for 50 - 55 minutes.

Directions for Frosting :

1. Using an electric mixer, cream the room temperature butter.

2. Slowly add in powdered sugar.

3. Add milk & vanilla extract.

4. Add crushed Oreo's & mix. 

Tip : If batter is too thick, add more milk.  If batter is too thin, add more powdered sugar.

Enjoy!

- Vegan Food Flip