Vegan Chocolate Oreo Cake

This Vegan Chocolate Oreo cake is the epitome of decadence: a delicious vegan cake filled with crushed cookies n cream, and coated in an easy yet amazing dairy free Oreo buttercream frosting! This will be your favourite Oreo cake, vegan or not!

This cake is a moist, tender, and rich layer cake decorated with Oreo buttercream frosting and chocolate ganache drip. One of the best cake you will ever bake. Dairy-free, egg-free.

Ingredients:

Chocolate cake:

• 350g plain flour
• 90g cocoa powder
• 1 tbsp corn flour
• 3 tsp baking powder
• 1½ tsp baking bicarbonate soda
• 1 tsp ground coffee
• ¼ tsp salt
• 300g sunflower
• 400g granulated sugar
• 250g vegan yogurt
• 1 tbsp cider vinegar
• 300ml boiling water

Oreo Buttercream Frosting:

• 500g vegan butter, softened
• 500g icing sugar
• 4-6 tbsp plant-based milk; soya, almond. room temperature
• 70g finely crushed Oreos

Chocolate Ganache Drip:

• 60g dark chocolate
• 80g vegan cooking cream or coconut milk

For decoration:

• 12 Oreos cookies

Method:

Preheat oven to 180ºC/160ºC for fan assist oven.  Grease 3x 8" cake tins with oil or vegan butter and line the bottom with baking paper. Set aside.

For the cake: In a medium bowl, whisk flour, cocoa powder, corn flour, baking powder, baking soda, ground coffee and salt. Set aside.

To a large bowl, add the sunflower oil, granulated sugar, vegan yogurt and apple cider vinegar and whisk to combine. Sift in half the dry ingredients and mix until almost incorporated. Sift in the remaining flour and mix until incorporated. Then add boiling water and gently mix until combined.

Divide the batter evenly into the cake tins and bake in preheated oven for 30 minutes, or until the skewer inserted in the middle comes out clean. Remove from the oven and let cool for about 10-15 minutes in the tin, then transfer the cakes to a cooling rack to cool completely.

For the buttercream frosting: Add the soft vegan butter to a stand mixer with the whisk attachment on high speed until fluffy and lighter in colour for about 2-3 minutes. Then sift in about ½ of the icing sugar and mix until combined. Keep gradually adding the remaining icing sugar and mix until fully combined. While mixing, add one tablespoon at a time of plat-based milk and mix until incorporated and fluffy. Finally, add the Oreo crumbs and mix gently with a spatula until incorporated.

Assemble the cake: Slice the top of the cakes with a sharp knife, ensuring each cake is evenly flat. Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top, followed by 2 roughly crushed Oreos. Place the next cake layer on the frosting making sure it is level. Again frost the top and add crushed Oreos. Then gently place the third layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top pf the cake and scrape away any excess using a cake scraper.  Let the cake chill in the fridge for about an hour.

Remove the cake from the fridge and finish with a thick layer of buttercream frosting around the sides and the top. Leave some frosting for decoration on top of the cake. Place the cake in the fridge to chill again while you make the ganache.

For the chocolate ganache: Place the finely chopped dark chocolate in a glass bowl and put it over a small pot with simmering water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, mix in the vegan cooking cream with a spatula. Stir until combined into a smooth ganache.

Decorate the cake: Using a spoon or a squeezing bottle, create a drip on the edge of the cake. Once you have gone round the edge, cover the top with the remaining ganache. Place in the fridge to set. Use the remaining frosting to pipe swirls around the top of the cake, adding 12 Oreo cookies in between.

Slice and enjoy!!!