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Vegan cookies and cream cake served
Simple and creamy cake made from vegan ingredients

Vegan Cookies & Cream Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
In vegan confectionery, we compensate for the lack of egg whites and gelatine with creativity. In this 'no-bake' cake, the natural fats in coconut do the heavy lifting: under cold conditions, they arrange into a crystal structure, holding the cream firm whilst melting instantly in the mouth.
🕒 Prep Time 30 mins
⌛ Total Time 6 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International, Vegan

Ingredients

Equipment Needed

  • Food processor
  • Springform cake tin (18-20 cm)
  • Hand mixer
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Nuts

Instructions

1 ✓

Blitz the biscuits into fine crumbs in a food processor, then mix with the melted coconut oil. Press the mixture evenly into the bottom of the cake tin and place in the fridge.

Tip: The coconut oil re-hardens (crystallises) in the fridge; this cements the crumbs together so they can be sliced.
2 ✓

Spoon the thick, creamy part of the chilled coconut cream into a bowl (reserve the watery liquid for smoothies). Whisk until fluffy with the icing sugar.

Tip: Fat globules can only hold whipped air bubbles when cold. If warm, the foam collapses.
3 ✓

In another bowl, mix the vegan cream cheese until smooth with the lemon juice and vanilla. Loosen with a little coconut whip, then gently fold in the remaining whip.

Tip: The acidity of the lemon juice helps 'tighten' (coagulate) the proteins in the cream, giving a thicker texture, and balances the richness.
4 ✓

Pour the cream onto the biscuit base, smooth the top, and refrigerate for at least 6 hours.

Tip: Long resting cannot be skipped: plant fats need time to rebuild a stable crystal structure so the cake is sliceable.

Recipe FAQ

Why is the cream runny?
Likely the fat content of the coconut cream wasn't high enough, or it wasn't chilled enough. Use tinned 'coconut cream', not carton milk.
How long does it keep?
3-4 days in the fridge. It softens quickly at room temperature due to the coconut oil.

Ingredients

  • 300 g Vegan sandwich cookies (Oreo style)
  • 80 g Coconut oil (melted)
  • 400 g Vegan cream cheese (e.g. almond or soya based, room temperature)
  • 250 ml Coconut cream (tinned, chilled, thick part only)
  • 80 g Icing sugar (sifted)
  • 1 tsp Vanilla extract
  • 1 tbsp Lemon juice