This vegan oreo cake tastes even better than it looks!
You will also need to prepare our Almond Vanilla Cream recipe (click here for link)
Pre-heat the oven to 160° Celsius (320° F)
For the cake mixture, get a large mixing bowl and add:
- 3/4 cup gluten-free, self-raising, all-purpose flour
- 5 Tablespoons of cacao powder
- 1/2 cup of raw cane sugar
- 1/4 teaspoon of sea salt
Whisk these ingredients until they are distributed evenly
You might want to put some kitchen gloves on for the next steps!
- 4 Tablespoons of vegan butter
Work the butter in until you have a clumpy but consistent mixture
Then add and mix:
- up to 1/4 cup vegan milk (almond milk, soy milk, rice milk, etc)
- 1 teaspoon of apple cider vinegar
Once it is mixed completely, spread it out in your pan and place it in the oven. Bake it for 15 to 20 minutes. Take a butter knife or a toothpick to test if it’s done by poking it in the center of the cake. If it comes out clean, the cake is done! Take the cake out and allow it to cool. We placed our cake in the refrigerator overnight. Once cake is cool, empty it out onto a plate or the table if it’s clean. Very carefully split the top from the bottom of the cake by slicing it with a piece of dental floss. Carefully separate the top and bottom so the cake does not crumble. Fill the middle with our delicious almond vanilla cream then put the top and bottom back together.
After waiting so long for the cake to cool I think we all deserve a piece of cake! Enjoy!