Vegan cookies & cream cake

• sunflower oil↗150ml ml

  plus extra for the tin

• dairy-free milk↗200ml ml

  (we used oat milk)

• white wine vinegar↗1 ½ tsp tsp
• vanilla extract↗1 tsp tsp
• dairy-free yogurt↗120g g

  (we used coconut yogurt)

• light brown soft sugar↗225g g
• self-raising flour↗200g g
• cocoa powder↗70g g
• baking powder↗1 tsp tsp
• bicarbonate of soda↗½ tsp tsp
• crème-filled chocolate sandwich cookies150g g
• vegan spread↗150g g
• vanilla extract↗1 tsp tsp
• icing sugar↗275g g

Step-by-step instructions

1. 1

   Oil a 20 x 20cm baking tin and line the base and sides with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Combine the oil, milk, vinegar, vanilla and yogurt in a jug. Mix the sugar, flour, cocoa powder, baking powder, bicarb and a pinch of salt together in a bowl.

2. 2

   Pour the wet ingredients into the dry and mix until there are no pockets of flour remaining. Tip the mixture into prepared tin and level the surface with a spatula. Bake for 35 mins, or until a skewer inserted into the middle of the cake comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for another 5 mins, then check again. Remove from the oven and leave to cool completely in the tin.

3. 3

   Set half of the cookies aside for decorating later. Bash the rest with the end of a rolling pin or blitz in a food processor to chunky rubble. Beat the spread, vanilla and icing sugar together using an electric whisk until fluffy, then gently fold in the crushed cookies until combined.

4. 4

   Put the cake on a board. Spread over the icing. Halve or crumble the rest of the cookies and use these to decorate. Cut into squares. Will keep in an airtight container for four days.