Choco-Chip Cookie Cake
Ingredients
- cake
- 720 ml soy milk
- 1.5 tbsp apple cider vinegar
- 420 g vegan sugar
- 220 ml melted coconut oil
- 2 tbsp vanilla extract
- 500 g all purpose flour
- 54 g corn starch
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1.5 tsp salt
- vegan choco-chip cookies (to taste, i usually use 10-12 cookies)
- frosting
- 420 g vegan butter, room temperature
- 470 g powdered sugar, sifted
- 1 tbsp vanilla extract
- pinch of salt
Preparation
Preheat oven to 180c/360f
To make the cake, in a large bowl, add soy milk and apple cider vinegar and whisk until foamy
Let rest for 8 minutes
Add sugar, melted oil, and vanilla extract and whisk until combined
In another bowl add the flour, corn starch, baking powder, baking soda and salt
Give it a mix
Sift the dry ingredients (previous mix) into the wet mix and whisk until combined (don't over do it)
Break the cookies into small pieces and add them to the mix
Give it a quick stir and distribute it evenly into four 7
Bake for 30 minutes or until you insert a toothpick and it comes out clean
Let the cake layers cool down
Meanwhile, make the frosting
Beat the vegan butter on medium speed until smooth
Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together
Add vanilla extract, salt and keep mixing for another minute
Reserve
Once the cake layers have cooled down, frost the cake by spreading some frosting between each layer and on the sides
Garnish with more cookies or some melted vegan chocolate
