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oreo-cake-slice
Kasia

Oreo Cake

Gluten free, Dairy free, Soy free, Nut free
Prep Time 3 minutes
Cook Time 35 minutes
Cooling/Decorating Time 2 hours
Total Time 2 hours 38 minutes
Servings: 12 Slices
Course: Dessert, Snack
Cuisine: American, British

Ingredients
  

For the Oreo sponge cake
  • 400 grams Gluten-free self raising flour
  • 150 grams Oreos Crushed
  • 1 tsp Xanthan gum
  • 215 ml Dairy-free milk
  • 300 grams White caster sugar
  • 350 grams Vegan butter Room temperature
  • 3 medium Eggs Room temperature
  • 2 Egg whites
  • 2 tsp Vanilla extract
  • 1.5 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 1 tbsp Apple cider vinegar Optional, see note 1
Cream cheese buttercream
  • 200 grams Vegan cream cheese See note 2
  • 100 grams Vegan butter block
  • 300 grams Powdered sugar
  • 100 grams Oreos Crushed, plus extra for decorating

Equipment

  • Oven
  • 3x Loose-bottom cake tins 20cm diameter
  • Greaseproof Paper
  • 3x Mixing Bowls
  • Mixing spoon
  • Piping bag and nozzle Optional
  • Serrated Knife For leveling the cake Optional
  • Icing Smoother
  • Icing spreader
  • Whisk
  • Sieve
  • Spatula
  • Wire Cooling Rack

Method
 

To make the cake sponge
  1. Pre-heat the oven to 180°C conventional (160°C fan)
  2. Line the two cake tins with greaseproof paper and set aside
  3. In a mixing bowl, beat together the sugar and butter until smooth and creamy
  4. Using a second bowl, split the egg whites into the new bowl (setting it aside for later) and the egg yolks into the bowl containing the sugar and butter mixture
  5. Beat in the egg yolks into the sugar and butter mixture
  6. Using a sieve, sift in the flour, xanthan gum, bicarbonate of soda, baking powder to the bowl containing the eggs, butter and sugar and mix together
  7. Optional: mix in the apple cider vinegar to the plant-based milk to create a vegan 'buttermilk'
  8. Little by little, add in the plant-based milk/buttermilk and then whisk until everything is combined well
  9. Add the crushed Oreos into the cake batter bowl and mix in until combined
  10. Get the bowl containing the egg whites and whisk until stiff peaks form (~8-10 minutes)
  11. Gently fold the egg whites into the rest of the cake mixture using a spatula, ensuring not to mix too much which will cause the whisked in air to escape
  12. Evenly pour the cake batter between the three tins and level out with the spatula if needed
  13. Bake for 32-35 minutes until golden and slightly risen
  14. Remove from the oven after baking and leave in the tins to cool (~30 minutes)
  15. Remove from the tins and place on a wire rack for a further 30 minutes to cool completely
  16. Use a serrated knife to level out the top of the cakes, cutting off any 'dome shaped top' that may have formed during baking
To decorate
  1. When you are ready to decorate, beat together the butter, cream cheese and icing sugar in another bowl (this will take about 10 minutes to get a smooth and silky finish - using a machine if you wish)
  2. Fold in the crushed Oreos into the cream cheese buttercream, ensuring relatively even distribution
  3. Place the bottom sponge onto an even surface (or cake board) to decorate
  4. Using a piping bag and nozzle, spoon a small amount of buttercream into the bag and evenly pipe buttercream onto the top of the first cake layer in a spiral motion, starting from the outside and going in
  5. Use an icing spatula to even out the layer of icing so it is fully covered
  6. Place the 2nd cake tier onto the base and create a 'sandwich' with the icing
  7. Take the icing spatula and coat the cake in 1/3 of the icing to create a crumb coat
  8. Place the cake in the fridge for ~15 minutes for the coat to harden
  9. Use the remaining icing to coat the rest of the cake evenly, using the icing smoother to create an even finish
  10. Slice, tuck in and enjoy! xx

Notes

  1. Add the apple cider vinegar to the dairy-free milk for 5-10 minutes before use to create a 'buttermilk'
  2. This recipe calls for a thick vegan cream cheese to hold the shape of the buttercream - it must have a high fat percentage (i.e. coconut base)
  • Suitable for home freezing for up to 3 months
  • Store in an air-tight container in the fridge for up to 3 days