Dairy Free Cookies & Cream Poke Cake
This dairy-free poke cake is a delightful dessert with a soft texture and rich cookie flavor. It is perfect for sharing.
Ingredients
For the Vanilla Cookie Cake
- 2 1/4 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 2 1/2 tsp Baking Powder
- 1/2 tsp Fine Salt
- 3/4 cup Dairy-Free Plant Butter, Softened
- 3 Large Eggs
- 1 cup Oat Milk
- 2 tsp Pure Vanilla Extract
- 10 Dairy-Free Chocolate Sandwich Cookies, Crushed
For the Topping
- 1 can (11.25 oz) Dairy-Free Sweetened Condensed Coconut Milk
- 2 cups Dairy-Free Whipping Cream, Cold
- 1/3 cup Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 14 Dairy-Free Chocolate Sandwich Cookies, Divided
Instructions
- Preheat the oven to 350 F and grease a 9 x 13-inch baking dish. Whisk the flour, baking powder, and salt together in a bowl.
- Beat the plant butter and granulated sugar until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla.
- Add the flour mixture in three additions, alternating with the oat milk. Fold in the 10 crushed chocolate sandwich cookies and spread the batter evenly in the dish.
- Bake for 28 to 33 minutes, until the center springs back when lightly pressed. Cool for 15 minutes, then use the handle of a wooden spoon to make evenly spaced holes across the warm cake.
- Slowly pour the sweetened condensed coconut milk over the cake, concentrating it in the holes. Cool completely, then refrigerate for 1 hour.
- Whip the dairy-free whipping cream, powdered sugar, and vanilla to firm peaks. Crush 10 of the remaining cookies and fold half of the crumbs into the whipped cream.
- Spread the cookies and cream topping over the chilled cake. Finish with the remaining crumbs and 4 coarsely broken cookies, then refrigerate for at least 2 hours before serving.
Nutrition
Serving: 1servingCalories: 592kcalCarbohydrates: 80gProtein: 5gFat: 28g