Why, even the hairs of your head are all numbered. Fear not; you are of more value than many sparrows. luke 12:7
You can obviously see the trend in our household…once i learned gf oreos were also dairy free i jumped on it and had to make a cookies and cream cake. this cake is so indulgent and brings back all the memories of having friends over when i was a kid and seeing who ate their oreos broken apart or who dunked them in milk. this is one of my all time favorite cakes and is a crowd pleaser, even for those who don’t like chocolate! the broken up oreos in the cake and in between the layers make this the ultimate party cake for any time of year!
if you’re an oreo fan like me, take the time to make this cake! it’s really just a vanilla cake with some crushed up oreos! take some aggression out on the oreos and have the most delicious product after! I can’t wait for you to try this cake and share with your friends to celebrate some of life’s greatest moments!
alternatives
I always recommend keeping my favorite bob’s red mill 1:1 baking flour in the blue bag on hand, but if you run out use a combination of coconut flour, almond flour and sorghum flour mixed with corn starch to make a gluten free version of cake flour! Coconut flour can dry things out so use less of that flour than you do the others! you can buy another brand of oreos…..but it may not turn out as great! i always use the double stuffed!
steps
if you haven’t already, go make my vanilla cake real quick then come back to this post. my vanilla cake recipe starts out very southern with plant based butter and shortening with loads of sugar and some homemade dairy free buttermilk at the end. the longer you whisk the batter the fluffier and lighter this cake will be.
next you’ll crush the oreos in a ziploc bag. i love to leave some larger chunks, because i love the soft little crunch of the oreo in the cake, but crush those babies as fine as you like! fold them into the batter and prep them to bake!
Bake it for close to 25-30 min at 350 degrees! allow the cake to cool fully before beginning to frost. I add extra crushed oreos in the layers with the frosting to add even more texture to the cake! i can’t wait for you to enjoy this cake the same way i do!
Lastly, if you make the cookies and cream cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear about everyone’s adventure and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes/adventures you all have made is my favorite thing to do and keeps me motivated to continue to provide you guys with amazing recipes!
Cookies & Cream Cake
Ingredients
Cake
- 1 stick dairy free butter
- 1 cup veggie shortening
- 3 cups sugar
- 6 eggs
- 1 cup coconut flour
- 2 cups GF AP flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/4 cup oat milk
- 1/4 cup white vinegar
- 1 tsp vanilla
- 2 sleeves crushed GF oreos
Frosting
- 2 sticks dairy free butter
- 1 cup veggie shortening
- 1 tsp salt
- 3 cups powdered sugar
- 1 tsp vanilla
Instructions
Cake
- Preheat oven to 350 degrees and grease 3 8 inch pans and line with parchment.
- In a stand mixer fitted with paddle attachment, beat DF butter, shortening and sugar on high until light and fluffy.
- Add eggs one at a time and continue beating on high for 1-2 minutes.
- Add all dry ingredients to the bowl and turn mixer on low.
- Combine oat milk and vinegar as well as vanilla and slowly add to mixer with speed on low.
- Once ingredients are combined increase speed to high until light and fluffy.
- Fold in crushed oreos until evenly dispersed.
- Pour cake batter into pans and bake for 25-28 min until center no longer jiggles and allow to cool completely before taking out of pans.
Frosting
- Make Meg's favorite frosting and ice this cake! Add some oreos on top for decoration!
