Delicious and Vegan Oreo Layer Cake: I feel like celebrating!

Vegane Oreo-Torte

Today I am introducing a delicious and vegan Oreo layer cake because I feel like celebrating. You may wonder why? Well, today exactly one year ago I had a horrible bike accident including hemorrage. I am sure glad I didn’t google damages you may get from hemorrage, I would have cried my eyes out.

Vegane Oreo-Torte I am extremely grateful that I don’t have any permanent damages and I can live a normal life. That’s why I am in celebratory mood. Hence this delicious and vegan Oreo cake. I was so excited introducing this cake here. I am always happy when I see people sneaking back helping themselves to a second piece. I have never seen a layer cake disappear so quickly, let alone a vegan one. That tells you how good this vegan Oreo cake is.

Vegane Oreo-TorteI love the fact that the chocolate layers are super moist. Vegan chocolate cakes tend to be dense, but that’s not the case for this one. It is super moist and fluffy. It has the perfect consistency for stacking them without breaking. And then the cream, I actually used 16 (!) crushed Oreos for the cream. But since Oreos are already fairly sweet, I didn’t use a lot of sugar in the cream. I mean, we still want to taste more than only sugar, right? And the third part is my favorite, it is a simple chocolate ganache made with melted chocolate, some vegan butter and milk. It is really super easy to use. This is a dream come true for anyone who loves Oreos.

Vegane Oreo-TorteI might make a non-vegan version of this cake for the second anniversiary of my accident. But I would not dare posting this vegan version here if I didn’t think it was perfect. I personally love the moist chocolate layers, the cream truly tastes like Oreos and this trio is topped off with a delicious chocolate ganache. Perfect is the first word that come to my mind.

Delicious Vegan Oreo Cake

Print Recipe
Serves: One 23-26 cm/8 or 9inch ∅ springform Cooking Time: 45min preparation +25min of baking

Ingredients

  • Cake Layers
  • 2 tablespoon of chia seeds or flaxseed
  • 380 grams of soy milk or any other vegan milk
  • 110 grams of canola oil
  • 2 tablespoon apple cider vinegar
  • 2 teaspoons of vanilla extract, see here how to make your own
  • 300 grams of all-purpose flour
  • 60 grams of unsweetened cocoa
  • 200 grams of brown sugar
  • 2 teaspoons of baking soda

  • Vegan Buttercream
  • 56 grams of all-purpose flour
  • 150 grams of white sugar
  • 380 grams of vegan milk
  • 360 grams of vegan butter, at room temperature
  • 2 teaspoons of vanilla extract, see here how to make your own
  • 16 Oreo cookies (one package in Germany)

  • Vegan Chocolate Ganache
  • 100 grams of bittersweet chocolate
  • 100 grams of coconut milk
  • About 6 Oreos for decoration

Instructions

1

For the cake layers first preheat the oven to 180 degrees Celsius and line three 23-26cm or 8/9 inch cake pans with parchment paper. If you only have one, be sure you use one deep enough.

2

Cover the chia seeds or flaxseed in 90 grams/six tablespoons of hot water and let sit until gloopy, should take about five minutes.

3

Meanwhile whisk together milk, oil, vinegar and vanilla extract in a large bowl. Then add flour, cocoa, sugar and baking soda. Add the prepared seeds. Don't overmix. Pour into prepared cake pans and bake for about 20-25 minutes. If you only use one cake pan, store the rest in the fridge. Alternatively, you can bake all three layers in one cake pan, baking time will increase to approximately 50-55 minutes. An inserted toothpick should come out clean. Let cool before assembling.

4

For the vegan buttercream mix together flour, sugar and milk in a pot. Heat up while stirring and let boil for about two to three minutes. It should thicken considerably. Let cool. If not using shortly after, place plastic wrap directly on it. Should be kept at room temperature.

5

Beat the vegan butter for about five minutes until creamy, add the cooled off flour mix, one tablespoon at a time. Then add the vanilla extract. Crush the 16 Oreos either in a food processor or in a sealed ziplog bag with a rolling pin and add to the mix. Combine everything until smooth and pipeable. Reserve about three to four tablespoons for decoration.

6

Smear the cream on the bottom layer, stack the second layer on top and repeat procedure. Frost the sides of the cake thinnly. Chill for about half an hour in the fridge and continue frosting the outside of the cake with the remaining cream.

7

For the chocolate ganache heat the coconut milk and break up chocolate. Take milk off the heat and stir in chocolate until melted. You may have to wait a few minutes for the ganach to get the right consistency to create the dripping effect. Once it has the right consistency, pour on top of the cake creating the dripping effect. Cut the Oreos for decoration in half. This is best done with a serrated knife and in one quick movement. Place the half Oreos all around the cake top (I used eleven half ones for a 23cm/9inch cake) and pipe little rosettes in between. Be sure to use a piping tip that is big enough so the Oreo pieces don't get stuck. I used a Wilton B4 tip. The cake tastes great chilled and at room temperature.

Vegane Oreo-TorteAre you interested in more Oreo recipes? How about:

Vegan Oreo cupcakes

vegan oreo cupcakeVegan Oreo cupcakes

Homemade Oreos (not vegan)

Selbstgemachte Oreos mit Keksstempel

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