Momma Told Me: Rich And Moist #Vegan OREO Cake Recipe

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Rich And Moist #Vegan OREO Cake Recipe

Please Note: Some OREO products may be exposed to milk cross-contamination in the production process. 100 Calorie OREO Thin Crisps and other varieties are listed on PETA's approved 'accidentally vegan' list. While OREO cookies are commonly considered appropriate for Vegans, your personal diet and beliefs may require closer scrutiny when choosing which OREO product to include in your recipes. The following content is not sponsored. Enjoy!
Vegan OREO Cake Recipe- Experience the classic cookie in cake form, no cookies needed.
Momma Told Me: The absence of something doesn't always take away from the overall experience.

As you know, last year, I began exploring a variety of alternate food styles and playing with various recipes that meet restrictive diets. Not because I, personally, was ready to scratch these things off my everyday diet, but because I find the creativity involved with recipe development and unique substitutions makes for a more pure eating experience overall. Have you ever noticed the fewer ingredients in a recipe the more each individual ingredient and flavor stands out? When we're forced to scrutinize what goes into our food we naturally develop a stronger appreciation for the profiles and flavors being created.
Vegan OREO Cake Recipe- Experience the classic cookie in cake form, no cookies needed.
Vegan and Paleo were high on my list of experimentation last year- while, for me, Paleo has proved the toughest transition, Vegan can feel  much like 'normal' eating. Naturally, the bigger concern with observing Vegan diets is the respect to those who call themselves Vegan. My very first recipe involved honey, and I quickly learned to substitute honey with maple or agave- as bees are living creatures involved in the creation of honey, and it is not deemed a Vegan product. While we could go deeper into the culture and beliefs behind the Vegan lifestyle I'd much rather open your eyes through this delicious recipe. My Vegan OREO cake was, without a doubt, the most popular recipe I shared among family and friends in 2015. It was also my personal choice for my own birthday cake.
Maybe you have or haven't heard a certain sandwich cookie brand is 'Vegan.' Well, truth be told, only a few OREO varieties make the official PETA accepted 'Accidentally Vegan' list. While all Vegans I know offline consume OREO cookies regularly, the maker of OREO cookies lists the majority of their products not suitable for strict Vegan consumption due to the potential of cross contamination with milk. Consider this similar to a person with a nut allergy eating fruit leather produced on a manufacturer's line that has handled peanuts. While, in theory, OREO cookies are designed to be Vegan, chocolate dipped varieties and such do contain milk ingredients that may come in contact with other OREO products.
With that in mind this recipe can be made entirely without the OREO cookie garnish- or garnished with one of the approved PETA OREO varieties if you are looking for a strict Vegan experience. The cake and frosting components are completely animal byproduct free and mimic many of the ingredients and processes involved in making traditional OREO cookies.
This cake is sure to appeal to traditional diets just as much as it does those who are Vegan because of it's unique textures and flavors which mirror the OREO cookie experience. The cake itself is very dense with an almost malty dark cocoa flavor and reminds me of a soft OREO cheesecake crust, or even cake-like brownie. The frosting spreads like OREO filling and has the flavor of such, but slightly fluffier, with a melt-in-your-mouth effect that pairs perfectly with the dense cake.
Vegan OREO Cake Recipe- Experience the classic cookie in cake form, no cookies needed.
The Vegan OREO Cake is not overly rich- I find I can enjoy a decent sized slice without feeling weighed down or guilty. The sweet component is there, but really, it just begs for a tall glass of, erm, coconut milk? While I've made this cake a few times now I wouldn't suggest transitioning it into cupcake form as I feel the smaller portions of batter might tend to dry out or overcook easily if not highly monitored.I find a 2 layer 6" pan cake is perfect for a celebration of 5-6 people.
Vegan OREO Cake Recipe- Experience the classic cookie in cake form, no cookies needed.
Vegan OREO Cake Recipe- Experience the classic cookie in cake form, no cookies needed.
Vegan OREO Cake Recipe- Experience the classic cookie in cake form, no cookies needed.
As we move into 2016 I find myself more and more fascinated by Vegan concepts that mimic classic and favorite foods. I've been dabbling with a Samoa cookie recipe that promises to be better than the actual thing (Girl Scout Cookies) by the time I'm done tweaking it. As we move through the year I hope to become more adventurous and play with Vegan entrees and savory foods. They do so intimidate me- for now, I'm content keeping a fridge full of black bean patties and tofu nuggets. Have you tried a Vegan recipe that surprised you? If so what was it? If not, what recipe would you be interested in trying in a Vegan format?

What Daughter Says: Vegan has a bad rap among carnivores- but it's really a matter of cleaner eating. You'd be surprised what you can discover if you open your mind and palette.


Vegan OREO Cake Recipe- Experience the classic cookie in cake form, no cookies needed.
Vegan OREO Cake
***Click here for printable Vegan OREO Cake recipe

+++I wanted to note, as indicated in the post above I authored this recipe as a new Vegan baker. This was a few years back, now, and I have since made the recipe several more times. As with traditional baking, Vegan baking is a sensitive art and the ingredients you use will impact the colors/flavors/etc of your final result. I do not give exact brands because naming brands in posts shows brand loyalty I am unfortunately penalized for when I go to partner with brands I use on a paid basis in the future. If you have questions about specifics or working, or brands, please feel free to email me!
Ingredients:

2 C Coconut Milk (from carton, not canned)
2 tsp White Vinegar
1 1/2 C Coconut Palm Sugar
2/3 C Vegetable Oil
2 TSP Organic Vanilla Extract
2 C All Purpose Flour
2/3 C Dark Cocoa Powder
2 TSP Instant Coffee Powder
1 1/2 tsp Baking Soda
1 tsp Baking Powder
Pinch of Salt

Frosting:

1/2 C Vegetable or Coconut Shortening (Coconut pref)
1/2 C Vegan Butter (I use Miyoko's)
2 C Powdered Sugar
1 1/2 TSP Vanilla Extract

Directions:
Preheat Oven to 350F

****Note: The cake made and photographed for this post was made in 2 6" pans, please refer to step #4 for more information on pan sizing.

1. In the bowl of a stand mixer with a whisk attachment beat the sugar, vanilla extract, vinegar, coconut milk and oil until fluffy (about 2 MINS.) *** Per questions this is coconut milk as in from a carton, not a can. The mixture will 'fluff' as in thicken and be more airy compared to the starting texture. It will not 'fluff' like a non vegan egg based batter. If you have beaten it for a minute-2 minutes and it seems noticeably denser in volume (more airy) then you are good to go.

2. In another bowl sift together flour, cocoa powder, instant coffee, baking soda, baking powder, and salt. 

3. Add the cocoa/flour mixture to the wet ingredients in 3 alternating batches. Beat for 30 SECS after each addition, scraping down sides as needed. Don't overbeat.

4. Spray and flour your cake pans. ***NOTE: I used much smaller mini cake pans to make thicker layers and an individual sized cake, as seen in the photos. This recipe yields 2 thick layer 6" pans, OR 3 thin layer 6" pans- OR 1 thick 9" cake pan layer. If you want 2 9" layers you will want to double this recipe to get thick layers as in the main photo. Pour the batter evenly between the your pans. For 9" pans bake for 40 MINS at 350F, or until a toothpick inserted into the center comes out clean. For 6" pans bake for 30 MINS, or until a toothpick inserted comes out clean.


5. Allow cakes to cool in the pan for 15 minutes, then remove from pan and allow to cool on a rack until entirely cooled. Prepare frosting while cake layers cool.

6. Place room temperature butter and shortening in the bowl of a stand mixture with a whisk attachment. Beat until fluffy, about 1 MIN.

7. Add the powdered sugar in batches, 1/4 C at a time, beating and scraping between as needed for an even mixture. Once all of the ingredients are introduced beat until soft and fluffy. The frosting will still have some 'grit' to it, like OREO filling and you may wish to refrigerate it for 10-15 minutes prior to frosting your cake/s. Frost your cooled cake layers with a generous layer of frosting between. Garnish with crumbled OREO cookies if desired. ****My frosting is always snow white- I have found that the type of butter substitute and your choice of shortening/coconut oil you use can greatly impact the tint of the frosting. I personally use coconut oil and ellyndales coconut infusion OR Myoko's European Style. Keep in mind, since this frosting relies on powdered sugar to thicken it it is sweet- much like the gritty filling of an OREO cookie. Some of the powdered sugar may be substituted for arrowroot starch- but that is a more advanced Vegan baking formulation, and as I clearly explained in my post I am still playing with ingredients when it comes to baking for Vegans.

2 comments:

  1. the birthday sprinkle oreos contain bug glaze - they are not vegan! most oreos are vegan - i remember the fudge ones being vegan when they first came out. they could have changed recipes.

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  2. I just made this, using the 9" pans, and I do think she meant 6". My layers were not nearly as thick as tbose in the pics, and I really didnt have enough frosting to put much in the middle. 6" pans would probably take care of this (though it seems like the cooking time would be different). I found the icing to be a bit too sweet, and not very thick. It also wasn't white. The cake is good, very moist. Just can't eat too much at once.

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