<h1>Vegetarian chocolate cream cake</h1>
Layered vegan chocolate cream cake with three layers of vanilla sponge covered with chocolate chip cookies and decorated with American butter and chocolate cream cake.
Vegan Chocolate Cream Cake is basically:
Vegan vanilla cake, chocolate chip cookies are spread all over the place and are divided into 3 layers.
American cream with cookie crumbs.
This vegan cake recipe uses more traditional ingredients than trying to make it healthy.
If you want a healthier diet, check out the chocolate avocado mousse recipe.
<h1>Make a baked vegan vanilla cake</h1>
This vegan cake recipe has some basic ingredients:
Homegrown flour and baking powder. Use double baking agent in sponge cakes because I want them to be fluffy rather than dense. Since it is egg-free and cream cake, you need to add extra fillers.
Organic cane sugar, because light sugar needs to be retained so that the cake can remain light and does not blend in with the color of chocolate chip cookies. Use granulated sugar in sponge cakes as it makes the breadcrumbs lighter.
Vegetarian butter and vegetable oil. Using two types of fats, you want both the classic flavor and texture of vegan butter and the oil to make the cake wetter.
Vegetable milk and apple cider vinegar. Combining these ingredients can be made into buttermilk. This helps to produce more delicate cake crumbs.
Vanilla, as it adds extra fragrance and a homely atmosphere to any cake recipe.
All you have to do is combine the dry ingredients with the wet ingredients. Add some cookie crumbs, divide into 3 cans, and bake!
Bake the sandwich cake at 160°C (320°F) as the low temperature prevents the cake from oversizing. When you stack cakes, you need flat layers!
Please note that your cake may still be domed when baked at low temperatures. To make your layer flatter, consider using cake bars.
<h1>Make American cream</h1>
Vegan butter is best used when refrigerating, and in addition to that, vegan butter can be used in the same way as traditional butter! Simply place it in your vertical blender and stir it well until it reaches a creamy and dreamlike effect.
Add your power sugar and mix it together. This slow mix ensures you don't encounter a storm of powdered sugar! The butter and sugar are then beaten high in sugar until it turns into a beautiful white icing.
When mixing cookie crumbs into the cream, make sure the crumbs are ultra-fine, otherwise it will be difficult to use when decorating the cake.
<h1>Garnish vegetarian biscuits and cream cake</h1>
Drop chocolate sauce on the sides of the cake and decorate the top of the cake with the remaining icing.
Hope you enjoy this recipe
<h1>Vegetarian biscuits and cream cake</h1>
Vegan biscuits and cream cake, three layers of vanilla sponge covered with chocolate chip cookies, decorated with American butter and chocolate cream cake.
Preparation time: 20 minutes
Cooking time: 50 minutes
Course: Desserts
Cuisine: American
Keywords: baking, cake, chocolate
Serving Size: 16
<h1>ingredient</h1>
<h1>Dry ingredients</h1>
200 g chocolate chip cookies
3 cups (460 g) self-baked flour
11/2 cups (300 g) sucrose
2 teaspoons baking powder
A pinch of high-quality salt
<h1>Wet ingredients</h1>
2 cups (500mL) of vegetable milk, such as almond milk, soy or coconut milk
3/4 cup (165mL) melted vegan butter
1/3 cup (85mL) vegetable oil, such as sunflower oil or rapeseed oil
2 tablespoons apple cider vinegar or white vinegar
1 tbsp vanilla extract
<h1>frost</h1>
150 g chocolate chip cookies, preferred
11/2 cup (340 g) vegan butter
300 g (3 cups) powdered sugar
<h1>Ganache drip irrigation (optional</h1>).
1/2 cup (50 g) chopped chocolate or chocolate chips
1/4 cup (60mL) coconut cream
<h1>Decoration (optional</h1>).
50 g chocolate chip cookies
Extra Vegan chocolate
<h1>Production instructions</h1>
<h1>Making a cake:</h1>
Preheat the oven to 160°C (320°F) and line up 3x20 cm (8 in) cake pans with baking paper.
Cut the chocolate chip cookies into large pieces and set aside.
Add all the dry ingredients to a large mixing bowl or vertical blender and stir until there is no agglomeration. Add all wet ingredients to a bowl and mix until mixed. Add the cookie crumbs to the batter and mix gently until mixed.
Divide the batter evenly into 3 cake jars, bake for 35 to 40 minutes, let the cake cool in the jar for 20 minutes, and then place it on the baking rack.
<h1>Making icing sugar:</h1>
Add cookies to the food processor. Process until the cookies form fine crumbs.
Place the vegan butter in a vertical blender with a blender attachment, or, add the butter to a large bowl and beat at high speed for 3 to 5 minutes using an electric hand blender until the butter is larger and pale yellow or white.
Add powdered sugar and vanilla powder to a blender or bowl and beat at a low tempo for 30 seconds or until the sugar is completely added, increase the speed to a high level, then beat for another 5 to 10 minutes, or until the butter is light and fluffy.
Add cookie crumbs to the cream and mix gently.
<h1>Making chocolate sauce:</h1>
Add both ingredients to a small pot on low heat and heat for 5-10 minutes until the chocolate melts and mixes with the coconut cream, stir until combined, let cool.
<h1>assemble:</h1>
Use a serrated knife to cut off the dome on the cake, making sure each cake is as flat as possible
Place a layer of cake on top of a plate and then spread a large layer of icing on top. Gently place the next layer of cake on the icing, making sure it is level. Repeat until all layers of the cake are used up.
Sprinkle a thin layer of icing sugar on the sides and top of the cake and flatten it with a cake spatula.
If desired: Fill a framing bag with chocolate cream with a small round nozzle. Use chocolate sauce to drop a drop on the edge of the cake. Decorate the top of the cake with the remaining icing and place the crumbs and vegan chocolate on top of the cake.
Enjoy now or set aside in the refrigerator in a large sealed container! Store the cake in the refrigerator for up to 5 days or in the freezer for up to 1 month.
<h1>note</h1>
If you are unable to obtain home-growing flour, use 3 cups (460 grams) of regular flour cups and 5 teaspoons of baking powder.