- Ingredients Cookie Cake 1/2 Cup Vegan butter, room temperature 2/3 Cup Brown sugar 1/4 Cup Organic cane sugar 1/4 Cup Applesauce 1 teaspoon Vanilla 2 Cups All purpose flour 1/2 teaspoon Baking soda 1/2 teaspoon Salt 1/2 Cup Vegan white chocolate, I used King David Brand* 1/2 Cup Freeze dried strawberries Vanilla Frosting 1/4 Cup Vegan butter, room temperature 1/4 Cup Vegetable shortening 1 1/2 Cups Organic powdered sugar, vegan 1 1/2 teaspoons Vanilla 2 Tablespoons Non-dairy milk Pinch of Salt Instructions Preheat the oven to 350 degrees(F). In a large mixing bowl, add the vegan butter, brown sugar and cane sugar. Using a hand mixer or just a whisk, whip the butter and sugars together until fully combine and fluffy. Add the applesauce and vanilla and continue to combine until smooth. Place a sifter over the bowl and add the flour and baking soda to the sifter. Then shake the dry ingredients into the bowl. Add the salt. Then start to combine, either with the hand mixer, a spatula or spoon. Mix together until fully combined.
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