Delicious 2-layer Vegan Oreo Cake with chocolate and mint Oreos, created with layers of vegan mint chocolate cake and vegan buttercream.
For the cake:
- 300 g all-purpose flour (plain flour)
- 2 tbsp cacao powder
- 2 tbsp vegan chocolate spread (I used Mr Organic Dark Chocolate Spread)
- 1 tsp baking powder
- 1 tsp baking soda
- 150 g caster sugar or a granulated sugar replacement
- 100 ml maple syrup
- 250 ml vegan milk (I used Oatly)
- 2 tbsp apple cider vinegar
- juice of half a lemon
- 180 ml vegetable oil
- 2 tsp vanilla extract
- 3 tbsp flaxseeds
- 250 ml hot water
For the vegan buttercream frosting:
- 300 g cold vegan butter
- 700-800 g icing sugar (or icing sugar replacement)
- 3 tbsp vegan milk
- 2 tsp peppermint essence
- a few drops of green food colouring (optional)
For the decoration:
- Preheat your oven to 180ºC fan/160ºC gas and start by preparing the chocolate cake: sift and combine the flour, cocoa powder, baking powder and baking soda.
- In a large jug, combine the plant-based milk with the apple cider vinegar and juice of 1/2 lemon. Briefly stir and set aside for about 15 minutes to curdle – best place the jug into the fridge during this time.
- In the meantime mix the flaxseeds with about 5 tablespoons of water and also set them aside to soak for 10 minutes.
- Once the curdling time for the milk has elapsed add the sugar (or sugar replacement if using), maple syrup, melted chocolate spread, vegetable oil and vanilla extract and stir well until the sugar dissolves. Add the flax ‘egg’.
- Make a well in-midst the dry ingredients and slowly pour in the mixture from the jug. Use a spatula to combine, then slowly pour in the hot water until your batter is thick but mixable with a spoon and all ingredients well combined.
- Grease two cake tins of equal size (I like to use coconut oil for this) and pour the batter equally into both of them. Bake in the middle section of your oven for about 35-40 minutes, or until a toothpick comes out clean. Once done, set the cakes aside on a cooling rack to cool down completely. It’s best to remove the cakes from the tins once they have cooled down for at least 20 minutes.
- Prepare your frosting: Add the butter to a medium-size mixing bowl and blend with an electric hand mixer until smooth. Pour in the vanilla extract, peppermint essence and food colouring. Carefully add the icing sugar in batches until the frosting is thick but spreadable.
- In the meantime start melting the chocolate bar over a double boiler on medium-low heat.
- Start assembling your cake by placing the first sponge cake onto a cake decoration stand. Spread the frosting on top to about half of an inch thickness, then place the second sponge on top. Cover the entire cake in the frosting, then set the cake aside into the fridge for the frosting to set.
- Whilst the cake is in the fridge, prepare the ganache. Gently melt the chocolate bar over a double boiler. In the meantime prepare your Oreo decoration: take about 10 Oreo cookies and remove the cream from them. Place the cookies into a freezer bag and use a rolling pin to crumble up the cookies in the bag.
- Once the chocolate is completely melted, pour in the vegan milk or cream and keep stirring until a smooth ganache forms. Pour the ganache over half of the cake (or however you prefer to decorate your cake)
- Sprinkle the Oreo crumbles on top of the ganache, then cut a bunch of Oreo cookies in half and place them onto the ganache to decorate. Finish the cake decoration with some optional edible glitter (I used gold!) and place the cake in the fridge for at least 1 hour for the ganache to set.
- Serve sliced with whipped coconut cream and enjoy!
- Serving Size: per slice
- Calories: 662
- Sugar: 79.4
- Sodium: 324.4
- Fat: 27.1
- Saturated Fat: 13.7
- Unsaturated Fat: 12.4
- Trans Fat: 0
- Carbohydrates: 104.4
- Fiber: 2.1
- Protein: 4.1
- Cholesterol: 0
Keywords: oreo cake, vegan oreo cake, vegan chocolate mint cake, chocolate mint cake