Ingredients
Units
Scale
Cake:
- 1 1/2 cups cake flour (or AP flour)
- 1 1/4 cup chopped chocolate cookies
- 3/4 cup Sugar (You can always modify)
- 1 1/2 tsps baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp White vinegar
- 5 tbsp coconut oil
- 1 cup almond milk
- 1 1/2 tsp Pure vanilla extract
Frosting:
- 1 tub ready made icing
- 2 tbsp vegan cream cheese
- 1 cup crushed chocolate cookies
Instructions
- Preheat oven to 350 degrees.
- Combine the flour, sugar, baking powder, baking soda, and salt in a greased 8″ square baking dish. (If you use AP flour, skip the baking powder and just do 1 tsp baking soda)
- Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar in one small depression and vanilla into the other, and the coconut oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
- Pour almond milk over the entire thing and mix until just combined. Fold in the chopped chocolate cookies. Don’t over mix.
- Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until browned on the edges and when you push in it bounces back. Let the cake cool.
- Combine icing and cream cheese in a standing mixer and whip until smooth. Fold in the chopped cookies. Top the cooled cake with the frosting and garnish with half a chocolate cookie, and serve!
- Prep Time: 5 mins
- Cook Time: 25 mins
