Given that Oreos are naturally vegan, and delicious, there are a perfect candidate to make into cakes!
Vegan chocolate cake base made with black cocoa and soy milk.
Buttercream made with stork and ground Oreos!

RECIPE

CAKE

• 200 g Self raising flour.
• 200 g Light brown sugar.
• 15g Black cocoa.
• 15g Regular cocoa.
• 225 ml Chocolate soy milk (You can use 225 regular soy/almond milk and 10g extra cocoa).
• 1tsp baking powder.
• 1 tsp Vanilla.
• 100g Flora vegan butter.
• 1 tbsp Cider/Rice vinegar.

Topping

• 150g Flora vegan butter / Stork baking block.
• 300g Icing sugar.
• 100g ground Oreos.
• 30 Drops of Foodie vanilla essence.

METHOD

Cake

• Baking temperature is gonna be trial and error for your own oven as all are a little different but for mine, I pre heat the oven to 170c for my fan assisted oven.
• In a large bowl, whisk together your flour, cocoa baking powder and sugar.
• Melt your vegan butter/stork and make sure there are no lumps.
• Pour your milk, vanilla, butter and vinegar in and whisk till smooth!
• Split the mix evenly between 12 cupcake cases.
• I find 2 level scoops of a “small” ice cream scoop does the trick for me.
• Bake for 18-20 minutes until baked. The vegan ones take a little longer than traditional dairy cakes.
• You can do it by feel, as you can feel if it’s sufficiently spongy but you can’t go wrong with the tried and tested skewer method by poking a cake to the middle with a skewer and see if it comes out clean.
• Once baked, leave to cool fully.

Topping

• Blitz a sleeve of Oreos in a blender until a fine powder.
• In a large bowl, beat your plant butter / stork with the vanilla till smooth. 
• Sieve in the icing sugar, add 100g of the Oreo and combine.
• Add in the icing sugar and beat again until fully combined. 
• If too thick, add a little plant cream / plant milk until pipeable.

Construction

• Not a great deal to the construction of these ones ones so…….
• Pipe the buttercream on to the cakes.
• Pop an Oreo on top!