Vegan Oreo Cake

• Condiments

  • 1/4 cup Coconut oil or coconut butter
  • 1 Healthy powdered sugar or stevia
  • 1/4 heaping tsp Non-bitter stevia extract

• Baking & Spices

  • 3/4 tsp Baking soda
  • 2/3 cup Cacao or cocoa powder
  • 1/4 heaping tsp Salt
  • 1 1/4 tbsp Vanilla, pure
  • 6 oz White chocolate, Vegan
  • 1 1/2 cups Whole wheat or spelt flour or your favorite gluten-free mix

• Bread & Baked Goods

  • 1 Fore the cake

• Snacks

  • 8 Oreo, store-bought or homemade

• Dairy

  • 1/2 cup Applesauce or non-dairy yogurt, unsweetened
  • 1 14-ounce can Coconut milk, refrigerated overnight or 1 cup (250 g vegan cream cheese or quark, full-fat

• Other

  • 1 cup And 2 tablespoons (270 ml cold water
  • 1 cup (200g sucanat or another granulated sweetener of choice or 1 and ¼ cup (250 g erythritol

Found on win-winfood.com

Description

Ingredients

• Fore the cake
• 1 and ½ cups (180 g) whole wheat or spelt flour or your favorite gluten-free mix (Bob’s gf + a heaping ½ teaspoon xanthan gum works great)
• ⅔ cup (50 g) cacao or cocoa powder
• ¾ teaspoon baking soda
• heaping ¼ teaspoon salt
• 1 cup (200g) sucanat or another granulated sweetener of choice OR 1 and ¼ cup (250 g) erythritol
• heaping ¼ teaspoon non-bitter stevia extract (I like NuNatural’s pure white) OR ⅓ cup more granulated sweetener
• ½ cup (90 g) unsweetened applesauce or non-dairy yogurt
• ¼ cup (60 g) melted coconut oil or coconut butter
• 1 tablespoon pure vanilla extract (make your own with this recipe)
• 1 cup and 2 tablespoons (270 ml) cold water
• For the filling
• 1 14-ounce can of full-fat coconut milk, refrigerated overnight OR 1 cup (250 g) vegan cream cheese or quark
• healthy powdered sugar or stevia to taste (I used 3 tablespoons)
• ½ teaspoon pure vanilla extract
• 4-8 Oreo cookies, store-bought or homemade
• For the optional topping
• 6-8 ounces (170-220 g) melted vegan white chocolate
• 4-8 Oreo cookies, store-bought or homemade

Directions

• Preheat the oven to 350 (180 Celsius) and line a 7-inch cake pan with parchment paper (or grease with coconut oil). You can also use 2 pans if you prefer shorter baking time and want to save yourself the trouble of cutting the cake horizontally later.
• Optional but highly recommended: Sift the flour and cocoa powder into a medium bowl. Its best to measure both by weight to avoid stuffing too much of either into a measuring cup.
• Mix the flour with baking soda, salt and stevia if using.
• In a large bowl, combine all of the other cake ingredients and whisk until you get a smooth mixture.
• Stir in the flour mixture until you get a smooth batter.
• Pour the batter into the prepared pan(s), spread out evenly, and pop the pan(s) in the oven.
• Bake for about 30 minutes (or 15 if using two pans) or until a toothpick comes out clean.
• Let cool completely before removing from the pan(s).
• In the meantime prepare the filling:
• Transferring the vegan quark or cream cheese or the solid coconut cream from the top of the coconut milk can into a medium bowl.
• Mix in the sweetener to taste and vanilla extract.
• Crush the Oreos and fold them into the filling.
• Once the cake is cooled, cut it horizontally in half if you baked one tall cake. You can also level the top beforehand if you like (I often skip this if the domed shape isnt too prominent).
• Cover the bottom cake layer with the filling and top it with the other one.
• If you want to make the glaze, melt the white chocolate in a microwave (I use medium heat and stir the chocolate pieces after every 30 seconds or so) or use a double boiler. Pour over the cake and decorate with Oreos.
• Enjoy right away (but Id say the cake tastes best after being cooled overnight) or refrigerate for up to 5 days. This cake freezes well too!