Hello lovelies! Well have I got a treat for you! Ive always been a hesitant baker – baking is very ‘measure-conscious’ to me, and I avoided it almost entirely until I went vegan. As I became more adventurous with my food creativity, I decided to try my hand at some more baking. It’s nerve wracking because cakes can easily fail and turn out the complete opposite to what you wanted, but how do you deal with these food fails? You literally just have to accept them! Trial and error is key to finding out what works.
In saying this, I definitely keep my baking to a level that I can sustain. My sisters 16th birthday was last week (It feels like she was born yesterday – she’s a young woman now!), and she wanted a chocolate cake – so I took that idea and went for it. She’s an Oreo fan, and they’re vegan – so I thought that I would throw them into the mix too.
The ingredients for this cake are fairly minimal, and easy enough to source in your local supermarket. However, the Oreo icing is based on creamed coconut. I purchased this from my local Tesco store, but it is only a new addition to this store, so it may not be available to you yet! This is such a useful ingredient to have in your cupboard. It’s basically like a condensed coconut milk which; when mixed with water, can either be made into coconut cream or coconut milk (depending on the water to creamed coconut ratio). You can add it to curries, smoothies and cakes etc. For this recipe, it is important to allow the mixed creamed coconut and water mixture to sit in the fridge overnight (to solidify).
It is vital to have a springform cake tin for this recipe. I used a 22cm tin, but anything in and around this size will also work well. Line the base of the baking tin with baking paper, and lightly spread some coconut oil around the edges of the tray using a paper towel (to ensure that nothing sticks to the tin as the cake rises when it cooks).
I decorated this cake with even more crushed Oreos and some melted Mint infused dark chocolate (because that’s my sisters favourite!). However, you can top your cake with whatever you would like! You could also use this cake and icing recipe to create cupcakes – simply add the mixture to cupcake cases in a cupcake tray (This may require a shorter baking time). Enjoy!
For the Cake:
- 200g ground almonds
- 200g wholemeal spelt flour (or sub for plain flour)
- 50-60g cocoa/cacao powder
- 3 tsp baking powder
- 1/2 tsp of salt
- 250ml of agave syrup (or sub for maple syrup)
- 50-70ml of nut mylk of choice
- 2/3 cup of melted coconut oil
- 1 & 1/2 tsp of vanilla extract
For the Icing:
- 1 & 1/2 cups of coconut cream (mix about 80g of creamed coconut with 300-400ml of hot water and mix well before placing in the fridge overnight)
- 1 cup of vegan powdered sugar
- 8 roughly chopped Oreo biscuits
For the Cake:
- Preheat the oven to 180C (fan) or gas mark 4.
- Line the base of your 22 inch springform cake tin with baking paper and oil the sides with coconut oil (using a paper cloth as to prevent excess oil on the tin).
- Add all of the dry ingredients to a large mixing bowl and mix well using a wooden spoon.
- Add the wet ingredients and mix well using a wooden spoon.
- Once well combined, add the cake mixture to the cake tin and spread it evenly.
- Place the cake into the middle shelf of the oven and bake for 40-45 minutes until golden brown.
- After 40 minutes, pierce the centre of the cake with a skewer – if it comes out clean, the cake is ready, if not; return to the oven for a further 5 minutes.
- When you remove the cake from the oven, allow it to sit in the tin for 5 minutes, after this – remove the cake from the tin and allow to cool completely on a cooling tray before icing.
For the Icing:
- Add the coconut cream and powdered sugar to a large mixing bowl and mix using an electric hand blender.
- Add the chopped Oreo biscuits to the mixture and continue blending for a couple of minutes until an icing-like consistency forms.
- Add more powdered sugar if the icing is too runny.
- When it is ready, transfer the icing to an airtight container and keep it in the fridge for at least 1 hour before spreading it over the cake.
- Decorate with whatever toppings you would like.