Vegan cookies & cream cake - Master recipes

Ingredients

• 150ml sunflower oil, plus extra for the tin -
• 200ml dairy-free milk (we used oat milk) -
• 1 ½ tsp white wine vinegar -
• 1 tsp vanilla extract -
• 120g dairy-free yogurt (we used coconut yogurt) -
• 225g light brown soft sugar -
• 200g self-raising flour -
• 70g cocoa powder -
• 1 tsp baking powder -
• ½ tsp bicarbonate of soda -
• 150g crème-filled chocolate sandwich cookies -
• 150g vegan spread -
• 275g icing sugar -