Chocolate Cookies and Cream Cake (Gluten Free, Vegan

• Vegetarian

• Refrigerated

  • 3 tbsp Non-dairy milk

• Condiments

  • 1 1/4 cup Vegan butter

• Baking & Spices

  • 2 tsp Baking soda
  • 2 cups Cane sugar, organic
  • 2/3 cup Cocoa powder
  • 1 1/2 cups King arthur multi-purpose gluten free flour
  • 1 1/2 cups Namaste perfect flour blend
  • 7 cups Powdered sugar
  • 1 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Snacks

  • 6 Chocolate sandwich cookies

• Liquids

  • 2 cups Water

Found on theprettybee.com

Description

Ingredients

• 1½ cups King Arthur Multi-Purpose gluten free flour
• 1½ cups Namaste Perfect Flour Blend
• 2 cups organic cane sugar
• ⅔ cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• ⅔ cup vegan buttery spread
• 2 teaspoons vanilla
• 2 teaspoons apple cider vinegar
• 2 cups cold water
• ½ cup vegan buttery spread
• 7 cups powdered sugar
• 3-5 Tablespoons non-dairy milk
• 6 chocolate sandwich cookies

Directions

• Preheat the oven to 350 degrees. Place a circle of parchment paper on the bottom two 8-inch cake pans, then grease them with vegan buttery spread and dust them with cocoa powder.
• Place the gluten free flours, cocoa powder, baking soda, and salt into a large bowl and whisk together. Set aside.
• Measure the ⅔ cup of vegan buttery spread into a microwave safe bowl and microwave for about 20-30 seconds until melted. Put the melted buttery spread into a mixing bowl along with the cane sugar and vanilla extract and beat on medium speed until combined.
• Add the dry ingredients, water, and vinegar to the mixing bowl. Mix on low speed until smooth and combined.
• Divide the batter evenly between the two cake pans. Bake at 350 degrees for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pan, then once they are cool, run a knife around the edge and invert the pans to release the cakes.
• Make the frosting: Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs are formed. Set aside.
• Place the ½ cup of vegan buttery spread in a mixing bowl and beat on medium speed until fluffy. Sift in the powdered sugar a little at a time, alternating with a little bit of the non-dairy milk. Keep adding the powdered sugar and non-dairy milk until all the sugar is used up and the frosting is thick and spreadable.
• Remove one cup of the frosting and set aside. Add ⅔ of the cookie crumbs and mix until combined.
• Place one cake on a cake stand that has been lined with parchment paper on the edges (for easy cleanup). Frost the top of this cake, then place the second layer on top.
• Frost the top and sides of the cake.
• Place the reserved frosting and the ⅓ cup of cookie crumbs back in the bowl and beat together. (This will be the slightly darker frosting used to decorate the cake).
• Fit an open star tip into a piping bag and put the darker frosting inside. Pipe frosting around the bottom and top edge of the cake.
• If desired, place one half of a cookie in the center of the cake.
• Enjoy! Store leftover cake in the refrigerator.