Cookies and Cream Sheet Cake

A soft, deep chocolate sheet cake loaded with crushed dairy-free chocolate sandwich cookies, frosted with a cloud of sweet vanilla buttercream made from vegetable shortening, and finished with a generous shower of more cookie chunks for crunch. This cake is completely dairy-free and egg-free, relying on a simple vinegar-and-baking-soda lift and the moisture of oil and plant milk to stay tender. The frosting whips up light and stable, and the cookies throughout give you that signature cookies-and-cream contrast in every bite. Perfect for a crowd, and nobody will guess it's made without dairy or eggs.

By TasteBuds

Recipe details

Yield
12 people
Prep time
25 minutes
Cook time
30 minutes
Total time
1 hour 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1½ cups unsweetened almond milk (or any plant milk)
  • ½ cup neutral vegetable oil (canola or sunflower)
  • 1 tbsp white vinegar
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 20 cookies dairy-free chocolate sandwich cookies, crushed into chunks (such as Oreos or Newman-O's dairy-free variety)
  • 1 cup vegetable shortening (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 3 tbsp unsweetened almond milk (for frosting, or any plant milk)
  • 1½ tsp vanilla extract (for frosting)
  • ¼ tsp salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9x13 inch baking pan with parchment paper, letting it hang over the long sides for easy lifting later.
  3. In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour, 1¾ cups (350 g) granulated sugar, ¾ cup (75 g) unsweetened cocoa powder, 2 tsp (10 g) baking soda, and 1 tsp (5 g) salt until no lumps remain.
  4. Pour in 1½ cups (360 ml) unsweetened almond milk, ½ cup (120 ml) neutral vegetable oil, 1 tbsp (15 ml) white vinegar, and 2 tsp (10 ml) vanilla extract. Whisk until the batter is smooth and glossy, about 30 seconds.
  5. Carefully pour in 1 cup (240 ml) boiling water and whisk gently until combined. The batter will be very thin, that's exactly right.
  6. Crush 10 of the 20 dairy-free chocolate sandwich cookies into rough chunks (some big, some small) and fold them into the batter with a spatula.
  7. Pour the batter into the prepared pan and spread it evenly with a spatula.
  8. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (the edges will pull away from the pan slightly and the top will look set).
  9. Set the pan on a wire rack and let the cake cool completely in the pan, about 45 minutes. Don't rush this or the frosting will melt.
  10. While the cake cools, make the frosting. In a large bowl, beat 1 cup (190 g) vegetable shortening with an electric hand mixer on medium speed until fluffy, about 1 minute.
  11. Add 4 cups (480 g) powdered sugar, 3 tbsp (45 ml) unsweetened almond milk, 1½ tsp (7.5 ml) vanilla extract, and ¼ tsp (1.25 g) salt. Beat on low speed until the sugar is incorporated, then increase to high and beat for 2 to 3 minutes until the frosting is light, fluffy, and holds stiff peaks.
  12. Crush the remaining 10 dairy-free chocolate sandwich cookies into chunks.
  13. Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula or the back of a spoon. Swirl it into soft peaks if you like.
  14. Scatter the crushed cookies over the frosting, pressing gently so they stick.
  15. Cut into squares and serve. Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.