Jun

Just Me and My OREOS.

Just Me and My OREOS!

I’ve loved them in ice-cream, in cream cheese cakes and blizzards. Sadly, I had to cut back significantly on milk products. I was fondly remembering the distinct taste of OREOS and decided to take a stab at making my first vegan OREO cookie cake. Now, I am not a vegan but can’t eat dairy products. Therefore, I am okay with buying a package of these cookies and scraping off the middles to make the ultimate cookie cake with loads of OREO flavor that I can still enjoy sans crème.

What You Need!

1 ½ Cup All-Purpose Flour, 1 Cup Sugar, 1 teaspoon Baking Soda, ½ Teaspoon Salt, ¾ Almond Milk, ½ Cup Canola Oil, 2 Teaspoons Pure Vanilla Extract, 2 Tablespoons Apple Cider Vinegar, 25 OREOS (Cake Batter).

1 Cup Non-Hydrogenated Vegetable Shortening, 15 OREOS, 1 Tablespoon Pure Vanilla Extract, 2 Cups Powdered Sugar, 2 Tablespoons Almond Milk (Frosting)

11 OREOS (Garnish)

The Process!

1. Preheat Oven to 350 degrees.

2. Take 51 OREOS and pull apart. Group them by 25, 15 and 11 for each section of the cake. Scrape the creme off and toss the cookies into the blender and crush for each section. Put them in separate containers so that you know which amounts will go in the cake, the frosting and the garnish. You can blend the cookies down to a fine grain or leave it in thicker chunks depending on your preference. Set aside.

3. Mix wet ingredients separately from dry ingredients for the batter.

4. Mix wet and dry ingredients together.

5. Grease a 9 inch rounded pan and pour batter in the pan. Put in the oven for 30 minutes.

6. Clean up!

7. Start your frosting. Mix ingredients by starting with the shortening, the sugar and blend. Add in the vanilla, the almond milk and the crushed OREOs. Blend until fully incorporated.

8. Pull cake out, and allow to cool down completely.