Cookies and Custard and Cream Cake
 
 
The below recipe has been double from the video to make 4- 5" layers or 2- 8" layers
*remember I only used 3 layers though, I'm not sure why.... hmmmm- confusing! Click here for the 5" Ring Mold
Serves: 1-5" cake
Ingredients
  • ½ Recipe Vegan Buttercream
  • For the Cake Batter:
  • All Purpose Flour ¾ cup (98g)
  • Cake Flour ¾ cup (90g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Vegan Butter 1 sticks (8 Tablespoons) (113g)
  • Granulated Sugar 1 cups (200g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Aquafaba ½ cup (120ml)
  • Alternative Milk ½ cup (120ml)
  • Chopped Sandwich Cookies with the centers 1 cup
  • For the Chocolate Custard:
  • Sweet Potato 1 small (approx 1½ cup) 150g
  • Cocoa Powder 12 Tablespoons
  • Sugar 8 Tablespoons
  • Milk Alternative ½ cup (120ml)
  • Arrowroot 2 teaspoons
  • Vegan Butter 4 Tablespoons (56g)
  • Maple Syrup 4 Tablespoons (56g)
  • Salt pinch
Instructions
  1. For the Cake:
  2. Combine the vanilla with the milk and then sift the baking powder,salt and flour together.
  3. Cream the butter with the sugar until light a fluffy, approximately 3-5 minutes on high speed.
  4. Once the butter and sugar has been creamed sufficiently, you will add in about ⅓ of the sifted dry ingredients to the creamed butter mixture
  5. Next add milk /vanilla mixture slowly while continuing to mix on low speed. Stop the mixer to scrape down the sides of your bowl to ensure you are always incorporating the ingredients evenly.
  6. Once the liquid has been absorbed, you will now go back to your dry ingredients with another addition, repeat with the remaining liquid in the same fashion, and then the last addition of dry ingredients
  7. Add the crushed cookies
  8. Whip the aqufaba to stiff peaks then fold into the cake batter
  9. Pour immediately into prepared pans
  10. Bake in preheated 335° F oven for approximately 25 minutes depending on the size pans you used - but they will start to brown on the edges and be springy to the touch when you gently press the centers
  11. Meanwhile prepare the custard:
  12. Boil the sweet potato until it is super soft
  13. Combine the milk with the arrowroot (if you are using it, it is not 100% necessary if you omit it, you will have a softer setting custard)
  14. Place all the ingredients into a food processor or blender and blend smooth
  15. Assemble the cake as shown in the video
Notes
Cake should stay refrigerated but can withstand room temperatures for up to 4 or 5 hours.

Store leftover cake in the refrigerator for up to 5 days
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/cookies-cream-custard-cake/