vegan white Oreo and raspberry cake

Vegan white Oreo and raspberry cake

Category, , DifficultyIntermediate

vegan white Oreo and raspberry cake

Yields12 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 3 cups plain flour
 2 cups sugar
 2 tsp baking soda
 1 tsp salt
 1 ⅔ cups water
  cup sunflower oil
 1 tbsp vanilla bean paste
 1 tbsp apple cider vinegar
 10 tbsp seedless raspberry jam
 500 g vegan butter
 500 g icing sugar
 2 tsp vanilla bean paste
 12 golden Oreo cookies

1

Preheat the oven to 160°C and grease and line three 6" baking tins.

2

In a stand mixer combine sifted flour, sugar, baking soda and salt.

3

Add the wet ingredients and mix until well combined.

4

Divide the batter evenly between the baking tins.

5

Bake for about 20 -25 minutes or until golden and a toothpick inserted into the cake comes out clean.

6

Allow the cake to cool completely.

7

To make the buttercream, start by taking the Oreo cookies and scrape the cream off and set aside.

8

Take the Oreo cookies and blitz in a food processor until they are like a powder.

9

In a stand mixer add the vegan butter and beat until light and airy.

10

Add the icing sugar and the Oreo cream and beat until everything is well combined.

11

Add the Oreo crumb and mix well.

12

Take your first cake layer and place on a cake stand or dish.

13

Place about 1/4 of the buttercream on the cake layer and spread evenly.

14

Add 5 tbsp of raspberry jam and spread evenly on top of the buttercream. Repeat once and then spread some buttercream on top of the cake.

15

Do a thick crumb coat all over the cake and chill for 20 minutes.

16

Frost and smooth the outside of the cake with about half of the remaining buttercream. Use the rest of it to create a wreath or dollops on top of the cake.

17

Decorate with fresh raspberries, flowers or sprinkles.

Ingredients

 3 cups plain flour
 2 cups sugar
 2 tsp baking soda
 1 tsp salt
 1 ⅔ cups water
  cup sunflower oil
 1 tbsp vanilla bean paste
 1 tbsp apple cider vinegar
 10 tbsp seedless raspberry jam
 500 g vegan butter
 500 g icing sugar
 2 tsp vanilla bean paste
 12 golden Oreo cookies

Directions

1

Preheat the oven to 160°C and grease and line three 6" baking tins.

2

In a stand mixer combine sifted flour, sugar, baking soda and salt.

3

Add the wet ingredients and mix until well combined.

4

Divide the batter evenly between the baking tins.

5

Bake for about 20 -25 minutes or until golden and a toothpick inserted into the cake comes out clean.

6

Allow the cake to cool completely.

7

To make the buttercream, start by taking the Oreo cookies and scrape the cream off and set aside.

8

Take the Oreo cookies and blitz in a food processor until they are like a powder.

9

In a stand mixer add the vegan butter and beat until light and airy.

10

Add the icing sugar and the Oreo cream and beat until everything is well combined.

11

Add the Oreo crumb and mix well.

12

Take your first cake layer and place on a cake stand or dish.

13

Place about 1/4 of the buttercream on the cake layer and spread evenly.

14

Add 5 tbsp of raspberry jam and spread evenly on top of the buttercream. Repeat once and then spread some buttercream on top of the cake.

15

Do a thick crumb coat all over the cake and chill for 20 minutes.

16

Frost and smooth the outside of the cake with about half of the remaining buttercream. Use the rest of it to create a wreath or dollops on top of the cake.

17

Decorate with fresh raspberries, flowers or sprinkles.

Vegan white Oreo and raspberry cake

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