Oreo Cake
Batter: Β Β 3 cups unbleached flour Β Β 1 & 1/2 Β cups raw cane sugar (I use half cup) Β Β 2 tsp baking soda Β Β 1 tsp salt Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β 2 cup plant based milk Β Β 2/3 cup canola oil (I use vegan margarine) Β Β 2 tbsp white vinegar Β Β 2 rows of Oreos, crumbled or chopped (whatever flavour you want)
Β Homemade frosting recipe:Β
(I use coconut whip cream, just to limit sugar) 3 & 3/4 cups powdered sugar 3 tbsp vegan butter 4 tbsp plant based milk 2 tsp vanilla 1 row Oreo crumbled/chopped
Directions: 1. Preheat oven to 350 degrees F. In a mixer; add dry ingredients with oil/margarine. Mix until the flour becomes crumbly. Incorporate wet and mix well. Fold Oreos into mix. Β (mixture should resemble a loose pancake batter. Add liquid if too stiff.) 2. Empty mixture into a 12X9 cake pan/dish. (unbuttered, un-floured) 3. Bake for 30 to 40 minutes, or until golden on top and a toothpick inserted in the centre comes out clean. (Baking time will depend on oven) 4. Allow cake to cool to room temperature. Frost and cover with cookie crumble.
