If you can think of anything better than a big, thick slice of moist chocolate cake stuffed with a velvety whipped coconut cream full of oreo chunks and topped with extra cream and EXTRA OREOS then I guess you must lead a pretty darn good life.
Cookies and cream cake.
Which also happens to be allllll vegan.
And glorious. Very glorious.
I’d be lying if I said I didn’t try to devour the whole thing by myself but, for better or for worse, according to my family, this was also the best cake I’ve ever made so I didn’t get to eat the whole thing. Bummer.
Pro tip: make seven of these and pretend you’ve only baked six so you can keep one to yourself. Am I a brilliant mastermind or what? (Also, very very humble)
Anywayyyyy. Sorry for the extra lame post but I’ve got 1) A suitcase to pack and a train to catch in like an hour 2) A human physiology book waiting to be opened and 3) Another friggin’ exam on Monday.
So we’re keeping things short and sweet here today around here, which is actually awesome because the sooner you get around to make this the better. Just pleeeeaaaaase: take my advice and do make an extra cake, because this one is too good to share, I’m telling you!!
- 180 grams all purpose flour
- 70 grams hot chocolate powder (see below for substitutions)
- 10 grams ground flax seeds
- 150 grams chocolate soy yogurt
- 150 grams almond milk
- 160 grams brown sugar
- 40 grams olive oil
- 1 tbsp. vanilla extract
- 1/2 tsp. baking powder
- 1 cans of full-fat coconut milk
- 80 grams powdered sugar
- 100 grams oreos + extra to decorate
- Start by opening the coconut milk cans and chilling them in the fridge overnight.
- To make the cake, whisk together flour, baking powder, brown sugar, hot chocolate powder and flax seeds.
- Add in the rest of ingredients and stir until smooth.
- Divide batter into two small-medium round pans.
- Bake in a preheated oven for 40-45 minutes at 180ºC (375F) or until you insert a toothpick in the center and it comes out clean.
- Let cake chill overnight.
- The day you're going to assemble the cake, remove the solid cream (it should be in the lid) from the coconut milk cans and whip it with sugar until stiff.
- Divide whipped cream in two parts: one for the topping and one to mix with the crushed oreos for the filling.
- Mix crushed oreo cookies with part of the cream.
- Spread a layer of the cream oreo mix on top of one of the cake rounds and top with the other one.
- Spread the remaining cream on top and sprinkle some more mini oreos.
- If you can't find vegan hot chocolate powder, mix 30 grams of cacao powder with 50 grams of brown sugar and a bit more of vanilla.
- You can use the remaining coconut milk to make a smoothie or a light curry!