Hello and welcome back to Tracy’s Nutrition Tips! About 2 weeks ago I published a blog post discussing how I have made it my mission to try as many vegan cake recipes as I can until my 23rd birthday. I will admit, this is more difficult than I anticipated. As an amateur recipe developer and blogger, I still haven’t figured out how to distribute all of this food that I make! Although I love to cook and bake, there’s no way I can eat everything that I cook in the rate that I cook it, which is why I strategically plan when I cook so that I can give some to friends. However, since last week was also Valentine’s Day, I had a lineup of other desserts that I already planned to bake, and making an entire cake was just not feasible. But no worries, I’m back and ready to dig into this chocolate cake!

Oreos are one of the few accidentally vegan cookies that are readily available at the grocery store. I am a big Oreo fan, especially when they release their limited edition flavours like apple pie and peanut butter & fudge pie. So when I saw this recipe by Whitney from Sugar & Sparrow, I knew I had to try it next!

Whitney’s recipe makes a 3-layered chocolate cake that is frosted with an Oreo buttercream. Yum! As I worked my way through the recipe, I made some minor adjustments and a few notes on how to make things easier for you when you try out the recipe.

  1. First, I used unsweetened almond milk rather than water as the main source of liquid in the cake. I also noticed that the recipe called for vinegar, so I decided to add the vinegar into the almond milk ahead of time to make a vegan buttermilk.
  2. Second, I did not use a stand mixer and the main reason is because I’m lazy and didn’t want the extra dishes LOL. So instead, I sifted all of my dry ingredients into a bowl and then hand folded the wet ingredients to combine everything into a batter. It worked great!
  3. Third, Whitney provides brief instructions for portioning out the batter, but for more precision, I weighed each cake pan to ensure the amount of batter was equal amongst them.
  4. Finally, for the buttercream I used Becel unsalted plant-based bricks. It’s way more affordable and readily available at any grocery store. I also found that the ratio of butter to icing sugar was a bit off, so I reduced the butter!

Just like the Biscoff cake, I halved the recipe below to make a mini 3-layered cake. If you’re making a cake for a smaller group, halving the recipe is the perfect solution 🙂

Now, with all that said, how did the cake turn out? AMAZING! The cake itself was perfectly sweet and extremely moist, while still holding it’s shape, meaning that it didn’t crumble when layered, which is very important. The buttercream was so light and smooth, and complemented the cake very well. I honestly think this will be my new go-to chocolate cake recipe!

Now, with all that hype for this cake, here’s the recipe:

Serves: 8-12

Ingredients

For the Cake

  • 2 cups unsweetened almond milk, at room temperature
  • 2 tsp apple cider vinegar
  • 3 cups (400 g) all-purpose flour
  • 2 cups (410 g) granulated sugar
  • ½ cup (45 g) cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • ¾ cup vegetable oil
  • 2 tsp vanilla extract

For the Buttercream

  • 18 Oreo cookies, cream removed
  • 1 cup Becel unsalted plant-based butter, chilled
  • 5-6 cups powdered sugar
  • 4 tsp vanilla extract
  • 2 tbsp unsweetened almond milk

Directions

  1. Preheat your oven to 350oF and grease & line three 6-inch round cake pans with parchment paper.
  2. Mix together the almond milk and vinegar and set aside for 5 minutes minimum.
  3. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda and salt.
  4. Add the wet ingredients into the bowl of dry ingredients and mix together with a rubber spatula until combined and no lumps of dry flour remain.
  5. Using a kitchen scale, weigh out equal amounts of batter into each cake pan. Alternatively, divide the batter evenly into each cake pan by eyeballing it.
  6. Bake at 350oF for 30-35 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Remove from the oven and allow to cool for 10 minutes before removing from the cake pans, then allow to cool completely before frosting.
  7. While the cakes are cooling, prepare the frosting by crushing the Oreo cookies into fine crumbs, then set aside.
  8. In a large bowl, cream the vegan butter until it is smooth and fluffy using an electric mixer. Gradually add the powdered sugar and vanilla and continue to cream until smooth. Add the almond milk as needed.
  9. Level the cakes so that the tops are flat, then decorate as desired. I opted for additional Oreo cookies and sprinkles on top!

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