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

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.

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

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.

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. 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 14 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.

Smear 1/4 of the remaining cream on the bottom layer, stack the second layer on top and repeat procedure with another 1/4 of the cream. 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.

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.