Oreo Cake (Vegan)

Moist and Tender Vanilla Cake with Chocolate Cookie Crumbles. Frosted with Sweet and Creamy Vanilla Frosting. Vanilla cake with a twist; this is the perfect birthday or celebration cake. Its fun and filled with flavor; not to mention easy to make as well. As any good vegan knowns, Oreo are vegan which makes it a plant based staple sweet treat. It only makes sense to put into a vegan cake. I hope you try this cake out and let me know in the comments if you did and what you thought.

Cupcake Base:

1 cup plain unsweetened soy milk

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon pure vanilla extract

1 ½ cup all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

2 ½ cups crushed Oreos~ about 2 rows (cream center removed)

Frosting:

6 cup powdered sugar

5 Tbsp butter

5 Tbsp almond milk

1 tsp vanilla extract

Procedures

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish. For a two tiered cake, make 2 batches of the cake batter. You will need to grease and line two 8 inch diameter pans with parchment paper.

In a large mixing bowl add the soy milk, sugar, water, vanilla extract, canola oil, and vinegar together. Whisk together until well combine and set aside.

In a separate mixing bowl, whisk together flour, baking soda, baking powder, and salt together in a bowl. Add a third of the flour mixture to the wet ingredients and mix until well combined. Add another third of the flour mixture to the batter and mix until well combined. Finally add the final third portion of the flour mixture to the batter and mix until lump free. Be careful not to over mix the batter, other wise the cake will turn out too tough. Pour in the crushed Oreos and gently fold them into the batter.

Pour the batter into the prepared baking dishes and tap gently on the counter to remove any air bubbles from the batter. Place in the oven and bake in the preheated oven for 35 to 40 minute or until a toothpick inserted in the center of the cake comes out clean.

While the cake is baking start the making the frosting. This recipe is enough to frost a two tiered cake. Add the softened butter and vanilla to the mixing bowl and mix until light and whipped. Add one cup of powdered sugar and beat on low until it is incorporated. Add another cup and mix well. Repeat until all the powdered sugar is incorporated. If mixture becomes too tough to mix, add a tablespoon at a time of milk. Whisk and add milk until desired consistency and set aside.

Once the cake is finished baking, remove from the oven and let cool completely on a cooling rack before removing form the cake pan. When removing for the cake pan, the cake should fall out easy on top of a plate or wire rack when flipped over. Let the cake cool further before frosting the cake.

Use an offset spatula to frost the cake. If the frosting is too loose, place in the refrigerator for about 20 minute before continuing. Garnish the cake with more Oreos or your choice of decorations. Frigate the cake after frosting to let the frosting set and harden.