{"id":30705,"date":"2023-06-02T20:56:05","date_gmt":"2023-06-02T20:56:05","guid":{"rendered":"https:\/\/cake-geek.com\/?p=30705"},"modified":"2023-08-01T15:11:32","modified_gmt":"2023-08-01T15:11:32","slug":"vegan-oreo-cake","status":"publish","type":"post","link":"https:\/\/cake-geek.com\/index.php\/vegan-oreo-cake\/","title":{"rendered":"Vegan Oreo Cake from Va Va Voom Vegan Cakes!"},"content":{"rendered":"

\"Vegan<\/p>\n

This delectable vegan Oreo cake is one you can have a debate with your vegan friends over!<\/p>\n

Although the ingredients in Oreos are vegan, they may have cross-contact with milk, so strictly speaking they\u2019re not completely vegan.<\/p>\n

But some people who do their best to live a plant-based diet say that when they’re in need of an accessible chocolatey treat, Oreos a good option \u2013 this cake is for those in that camp!<\/p>\n

It’s just one of delightful collection of vegan cakes from Va Va Voom Vegan Cakes: More than 50 Recipes for Vegan-Friendly Bakes that Not Only Taste Great but Look Amazing!<\/em><\/a> by Angela Romeo.<\/p>\n

Packed full of indulgent recipes to make at home using ingredients readily available from your local store, this is vegan baking for everyone!<\/p>\n

Vegan Oreo Cake: Ingredients<\/h1>\n

Serves 20<\/p>\n

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  • 1 quantity of Vegan Chocolate Sponge below baked in 3 greased and lined 18-cm\/7-inch cake pans for 30 minutes until an inserted cocktail stick\/toothpick comes out clean, then cooled<\/li>\n
  • 1 quantity of Simple Vegan Vanilla Buttercream below<\/li>\n
  • 60 g\/2 1\/4 oz. Oreo cookies (approx. 6 cookies), plus 8\u201310 cookies, to decorate<\/li>\n
  • 100 g\/3 1\/2 oz. dark\/bittersweet vegan chocolate, melted<\/li>\n<\/ul>\n

    Special Equipment: a disposable piping\/pastry bag fitted with a 2D nozzle\/tip<\/p>\n

    For the Vegan Chocolate Sponge:<\/h2>\n

    Maximum impact with minimal fuss. Using only a handful of ingredients, this vegan chocolate sponge gives luxurious flavor and unbeatable texture.<\/p>\n

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    • 480 g\/32\/3 cups plain\/all-purpose \ufb02our;<\/li>\n
    • 5 1\/2 tablespoons unsweetened cocoa powder;<\/li>\n
    • 280 g\/scant 1 1\/2 cups caster\/super\ufb01ne sugar;<\/li>\n
    • 5 teaspoons baking powder;<\/li>\n
    • 1 1\/2 teaspoons bicarbonate of soda\/baking soda;<\/li>\n
    • 480 g\/2 1\/4 cups soya\/soy yogurt;<\/li>\n
    • 180 ml\/3\/4 cup sun\ufb02ower oil;<\/li>\n
    • 2 tablespoons golden\/light corn syrup<\/li>\n<\/ul>\n

      For the Simple Vegan Vanilla Buttercream:<\/h2>\n

      Makes 1.5 kg\/ 3 1\/4 lb.<\/p>\n

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      • 500 g\/1 lb. 2 oz. vegan butter, cubed and softened;<\/li>\n
      • 2 teaspoons pure vanilla extract<\/li>\n
      • 1 kg\/5 cups icing\/confectioners\u2019 sugar<\/li>\n<\/ul>\n

        Vegan Oreo Cake: Instructions<\/h1>\n

        For the Vegan Chocolate Sponge:<\/h2>\n

        Preheat the oven to 180\u00b0C (350\u00b0F) Gas 4.<\/p>\n

        Sift the \ufb02our into a large bowl, add the cocoa powder, sugar, baking powder and bicarbonate of soda\/baking soda, and mix with a spoon to combine. Make a well in the middle.<\/p>\n

        Put the yogurt into a bowl with the sun\ufb02ower oil and golden\/light corn syrup. Mix with a spoon until fully combined. Pour into the well of dry ingredients. Fold through with a spatula or wooden spoon until just combined and smooth.<\/p>\n

        For the Vegan Vanilla Buttercream:<\/h2>\n

        Place the vegan butter in a bowl with the vanilla extract, 2 tablespoons of water and a few large spoonfuls of the icing\/confectioners\u2019 sugar.<\/p>\n

        Whisk with a hand-held electric whisk until combined, then whisk in the remaining icing\/ confectioners\u2019 sugar in manageable batches until smooth and spreadable. Add another 1 tablespoon of water, if necessary.<\/p>\n

        Tip: If scaling down this recipe, reduce the vanilla extract to taste and adjust the water accordingly. Very small quantities may not need any water.<\/p>\n

        To Assemble the Cake:<\/h2>\n

        Trim the tops of the cakes to make level if necessary. Sandwich together using 350 g\/12 oz. of the simple vegan buttercream \u2013 the bottom side of the top cake should be facing up. Place the cake on a cake plate or board.<\/p>\n

        Crumb coat (see below for how to) the cake using 450 g\/1 lb. of the remaining buttercream. Place in the fridge 15 minutes. Put 150 g\/5 oz. of the buttercream in a bowl, cover and set aside.<\/p>\n

        Put the Oreos in a food processor and whiz to \ufb01ne crumbs. Set aside 4 tablespoons, then stir the rest of the crumbs through the remaining buttercream and use to coat the cake in a second layer, smoothing with a palette knife, metal spatula or cake scraper. Chill for 15 minutes.<\/p>\n

        Pour the melted chocolate around the top of the cake, next to the edge, allowing it to trickle down the sides, then work in a spiral motion moving inwards to completely cover the top of the cake. Sweep across the top with a long palette knife or metal spatula to smooth. Chill for 30 minutes.<\/p>\n

        Put the reserved buttercream into the piping\/pastry bag. Pipe 8\u201310 little rosettes around the top of the cake. Insert an Oreo into each rosette. Press the reserved crumbs around the bottom of the cake.<\/p>\n

        How To Crumb Coat A Cake:<\/h1>\n

        A spoonful of icing\/frosting spread onto the middle of the cake board will stop the cake moving around while you’re working.<\/p>\n

        When crumb coating it\u2019s best to apply the buttercream little and often; this will help to give an even distribution and prevent dragging the crumbs around the cake. Use the tip of a dinner knife to apply buttercream to the sides and top of your stacked cake, slightly spreading a little more buttercream into any gaps or recesses, if necessary.<\/p>\n

        Smooth the top with a palette knife\/metal spatula. At this stage, the sides do not need to be completely smooth.<\/p>\n

        When the cake is covered, take the palette knife\/metal spatula or a cake scraper and sweep around the cake with a little pressure to remove the excess buttercream. Scrape the buttercream into a separate bowl (as it may have crumbs in) and continue to remove the excess buttercream. If there are any gaps or holes, \ufb01ll with a little buttercream and smooth again.<\/p>\n

        After \ufb01nishing the sides you will have little peaks at the top edge of the cake. Use an off-set palette knife\/metal spatula, held horizontally, to draw these peaks to the center of the cake, using gentle but sturdy sweeping motions. Chill the crumb-coated cake for 15 minutes.<\/p>\n

        After the cake has chilled, use the same technique as crumb coating for the \ufb01nal coat. However, when using your palette knife\/metal spatula or cake scraper, apply slightly less pressure, aiming to \u2018spread\u2019 the buttercream around the cake while maintaining straight sides.<\/p>\n

        Reprinted with permission from Va Va Voom Vegan Cakes: More than 50 Recipes for Vegan-Friendly Bakes that Not Only Taste Great but Look Amazing! <\/em>by Angela Romeo. Published by Ryland Peters & Small. Photography by Clare Winfield \u00a9 Ryland Peters & Small 2021
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