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Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Cookie Cake: In a large mixing bowl, add the vegan butter, brown sugar, and cane sugar. Using a hand mixer or whisk, whip the mixture until fully combined and fluffy. Add the applesauce and vanilla extract, and continue mixing until smooth.
Mix Dry Ingredients: Place a sifter over the bowl and sift in the flour and baking soda. Add the salt, then mix everything together until fully combined. The dough may seem dry at first, but keep mixing until it’s perfect.
Add the Mix-Ins: Fold in the vegan white chocolate chips and freeze-dried strawberries evenly into the dough.
Bake the Cookie Cake: Press the dough evenly into an 8 or 9-inch cake pan lined with parchment paper. Bake for 25-30 minutes, or until the cookie cake is golden brown. Let the cookie cake cool completely before frosting.
Prepare the Frosting: In a clean bowl, beat the vegan butter and shortening together with a hand mixer until combined. Gradually add the powdered sugar, alternating with non-dairy milk, starting with 1/2 cup of sugar, then 1 tbsp of milk, and repeat. Add the vanilla extract and a pinch of salt. Beat the mixture until light, fluffy, and fully combined.
Decorate the Cake: Once the cookie cake is cool, spread the frosting over the top. Decorate with extra freeze-dried strawberries, if desired.
Serve: Slice and enjoy!
Nutrition Information
Calories: 303 kcal
Carbohydrates: 53g
Protein: 2g
Fat: 16g
Saturated Fat: 5g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 6g
Trans Fat: 1g
Cholesterol: 2mg
Sodium: 246mg
Potassium: 193mg
Fiber: 1g
Sugar: 42g
Vitamin A: 553 IU
Vitamin C: 121mg
Calcium: 33mg
Iron: 3mg
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