Ingredients:

- 1 ½ cups all-purpose flour

- 1 cup sugar

- 1 tsp baking powder

- ½ tsp baking soda

- ¼ tsp salt

- 1 cup unsweetened plant-based milk

- ½ cup olive oil

- 1 tsp vanilla extract

- 1 tsp apple cider vinegar

- 1 package vegan cream-filled sandwich cookies

- Olive oil, for greasing the pan

- Powdered sugar, for dusting (optional)

Direction:

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with olive oil and set aside.

2. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well until all the dry ingredients are well incorporated.

3. In a separate bowl, mix together the unsweetened plant-based milk, olive oil, vanilla extract, and apple cider vinegar. Stir until all the ingredients are well combined.

4. Slowly pour the wet mixture into the dry mixture, and stir until you have a smooth batter. Make sure there are no lumps.

5. Take the vegan cream-filled sandwich cookies and separate the cookies from the cream. Crush the cookies into small pieces in a plastic bag using a rolling pin or use a food processor.

6. Fold in the crushed cookies into the cake batter, reserving a handful for topping.

7. Pour the batter into the prepared cake pan and spread it out evenly.

8. Sprinkle the reserved crushed cookies on top of the batter.

9. Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

10. Once done, remove the cake from the oven and let it cool for 10-15 minutes.

11. Dust the top of the cake with powdered sugar, if desired.

12. Slice and serve the vegan cookies & cream cake warm or at room temperature. Enjoy!