Effortless Cookie Cake


This is another recipe inspired by my momma! Growing up, one of my favorite treats was her whipped-cream cookie cake. It’s like having a big, moist chocolate cookie dipped in sweet cream – and the best thing is that it’s so easy to make! All you need is organic, vegan chocolate wafers, and soy whip! I used Newman’s Alphabet Cookies and Soy Whip, both of which can be found at most health food stores and Whole Foods.


  • Medium size bowl
  • Organic, vegan chocolate wafer cookies (any brand)
  • Vegan whipped cream


  1. Layer each cookie with whipped cream and begin stacking horizontially in the bottom of the bowl.
  2. Once you’ve covered the bottom, put a layer of whipped cream over the first layer.
  3. Repeat until the bowl is full, and top with a thick layer of whipped cream.
  4. Leave in the fridge for at least 5 hours, or overnight. The cookies will absorb the moisture and become cake-like.
  5. Serve with a spoon, and top with a dollop of soy whip and a wafer!

6 Responses to Effortless Cookie Cake

  1. Cheryl says:

    Do you photograph your own food pics? They really are great. Great website too.

  2. joelle says:

    Momma’s cookie cake!!! yummmmm….

  3. al oof says:

    i think about ice box cakes pretty frequently, but i didn’t know what to use for the cookies. i’ve never had those alphabet cookies, but now i’m gonna look out for them.

    mmmicebox cake.

  4. jaxin says:

    Yeah, you just rocked my world. I have both ingredients in the kitchen RIGHT NOW. Tomorrow, It will be mine. 😉


  5. Brandon B. says:

    Oh this looks yummy, thanks!

  6. kimsy says:

    That looks so good that I almost cried! LOL Lord help me, I love good food 🙂 Thanks for the recipe!

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