Vegan Cookies and Cream Ice Box Cake | Collaboration with Wizard of AAhs, Chef Jaime Craten

Vegan Cookies and Cream

Everyone has an opinion about birthdays, specifcally their own. Do they love to celebrate it, do they not or are they completely indifferent. I don’t think it is fair to generalize and say as you get older you care less because I know plenty of people older than me who celebrate widly each year. I think I have always been a birthday fan, but when I was younger I was always a little afraid to throw a party in fear that no one would come. My insecurities ran deeeeep. It wasn’t until last year that I really felt confident in myself and the friendships I had and so I threw two parties. Yup two. One was at a bottomless mimosa brunch and the other was at my best friends house in Culver City. Both were fabulous. This year, I am officially in my late twenties having turned 27. 

Something feels different, I feel different. Not older- I do not feel older rather lighter, with more peace of mind then ever before. I have more confidence in myself than ever and I do not necessarily attribute it to having more years of experience under my belt, although that is part of it. Since I was twenty four, getting right with myself has been a main focus- I was single, getting help for my eating disorder and taking courses about how to live life powerfully (yes- I admit it- I am a self help, personal development junkie) Atleast the courses are a tax right off right? Bonus. I had years of self loathing to shed so I put in the time to shed them. And as a result, each day is an opportunity to continue to grow more in the direction I am headed instead of where I came from. 

Vegan Cookies and Cream CAke 2

This year I threw a party at friends house again and asked my amazing and talented boyfriend, Jaime to make a cake. I mean he is a pastry chef so…, duh. We put our heads together and settled on an icebox cake, and cookies and cream flavor, which is hands down my favorite. It always has been and probably always will be. I knew I wanted it to be vegan and gluten free and I wanted to use some of the products I learned about at the Natural Products Expo West.  The cake was a hit and the amount of compliments and “OH MY GOD THIS CAKE IS SOO GOOD” at the party should be reassuring to you, should you decide to make it. You will not be dissapointed. Promise. Its good. The cake itself is not over sweet, which balances nicely with the frosting which is on the sweeter side. 


I provide some links to the products we used below, if you want to use the same. We believe that the flour that we used had a very distinct taste and effected the overall taste and texture of the cake, so feel free to use the same but it is not a requirement (we bought two bags to make the entire cake). I mention this below, but to accomplish that “oreo” cookie flavor – it is important to you use the black cocoa powder and not a regular or even dark cocoa. I did link to the exact brand we bought, and we bought two bags for the entire recipe. Please feel free to comment with any questions about assembly, however, I did provide a link below to a video that uses the same assembly technique incase you have any questions about my directions. 

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Thats me ^^^^ Hi! 

Recipe By Jaime Craten- Wizard of Ahhs

10inch, 3 layer cake

Special Equipment:
A piece of Acetate paper – can purchase at an art store like Blicks

What You Need:
Vanilla Cake Layer
2 1/2 cups Gluten-Free All Purpose Flour 
2 cups sugar
3/4 cup vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 vegan egg- 1 tbls Neat + 2 tbsp water
2 tbls apple sauce, unsweetened
1 cup almond milk

Method:
Preheat oven to 350 degrees. Grease a 9-inch baking pan.
Combine flour, sugar, oil, baking powder, vanilla, and salt in mixing bowl. Mix to combine.
Add in egg replacer and apple sauce. Mix to combine.
Add milk and combine.
Pour into prepared baking dish and bake for 30 minutes or until a tester comes out clean
NOTES***:
We used a 10inch cake round (entremet ring) and placed it in a cookie sheet, then taped off that section with cardboard so there was just enough space for the cake round to fit. We poured the cake batter in the cookie sheet to bake and once it was done used the cake round to cut out a perfect circle. We dehydrated the extra pieces of cake from the cut out so they became crunchy like cookies and put these piece inbetween each layer of cake and icing and then also on top- as you can see pictured. You can use this method or use a 10 inch cake round. It is up to you. We use this method to keep the cakes the same size and height instead of cutting of the tops of the cake had we baked them in a cake pan.

Chocolate Cookie Cake Layer 
 If you are making two chocolate layers like we did, you must make this recipe TWICE
1 3/4 cup gluten-free all purpose flour 
3/4 cup black cacao powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups Sugar
1 vegan egg, 1 tbsp Neat + 2 tbsp water
2 tbsp apple Sauce, unsweetened
1/2 cup vegetable oil
2t vanilla extract
2 cup almond milk
NOTES:
Its important to get the extra dark black cocoa powder as it gives it that oreo taste that you are looking for. Also you can dehydrate the extra pieces of cake in the oven at 200F until it is crispy like a cookie and use these as the cookie bites inbetween the layers of the cake and on top.

Method:
Preheat oven to 350 degrees. Grease a 9-inch baking pan.
Combine all dry ingredients and mix
Add in all wet ingredients and mix to combine
Pour into prepared baking dish and bake for 40 to 45 minutes or until a tester comes out clean.

What You Need:
Vanilla Frosting

15 oz Non-Hydrogenated vegetable Shortening
3/4 cup powdered sugar, sifted
1 tbsp vanilla extract

Method:
-Combine all ingredients in a mixing bowl and mix together until smooth

ASSEMBLY:
set oven at lowest setting and dehydrate the cake trimmings and crumble it into smal pieces. Meanwhile, using a piece of acetate paper, wrap it around in a circle so it fits perfectly inside the cake round (entremet ring) or cake pan. tape it. You might need to cut the acetate paper in half to is not super tall. Place the acetate paper on the cake tray or whatever you are using to serve it on and put in the first chocolate cake layer, spread 1/3 of the frosting on the cake, top with the dehydrated cookie bits, and then put the vanilla cake on and repeat. Then top with chocolate layer, frost, and decorate the top of the cake however you see fit. We painted a chocolate stripe and crumbled the cookies (dehydrated cake) on top.

***This video uses a similar method to make and assemble the cake so if you need some extra tips check it out.

Jaime Craten is a talented pastry chef working in Los Angeles.  He also has a blog that you should go check out!

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