Chocolate Oreo Cake with Cocoa Buttercream

Recipe by
Total Time:
1.5 hours
Serves:4
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Healthy Cranberry Coulis, Best Cardamom-scented Applesauce Mini Muffins, Easy Itty Bitty Chocolate Cupcakes

Rate This Recipe
3.5

Ingredients

  • 2 cups - Almond Milk (can use soy)
  • 2 tsp - Vinegar
  • 1.5 cups - turbinado Sugar (can use regular Sugar)
  • 2/3 cup - canola or other flavorless vegetable oil
  • 2 tsp - vanilla extract
  • 2 cups - all-purpose flour
  • 2/3 cup - cocoa powder
  • 2 tsp - instant coffee powder
  • 1.5 tsp - baking soda
  • 1 tsp - baking powder
  • 1/4 tsp - salt
  • Butter Cream Frosting (Chocolate and Vanilla)
  • 8 tbsp (1/2 cup) - vegetable shortening
  • 8 tbsp (1/2 cup) - vegan "butter" like Earth Balance
  • 2 cups - confectioners' Sugar (powdered Sugar)
  • 1/4 cup - cocoa powder
  • 1 tsp - instant coffee powder
  • 1 tsp - vanilla extract

How to Make Chocolate Oreo Cake with Cocoa Buttercream

  • In the bowl of a stand mixer with the whisk attachment, or with a hand-held mixer, beat the sugar, vanilla extract and oil until fluffy, about two minutes.
  • In another bowl, sift together the flour, baking soda, baking powder, coffee, cocoa powder and salt.
  • Add the cocoa-flour mixture to the wet ingredients in three batches, alternating with the almond milk-vinegar mixture, beating 20 seconds after each addition. Scrape down the sides and the bottom of the bowl after each addition to ensure everything is mixed together. Don't overbeat.
  • Line two 9-inch cake pans with parchment paper at the bottom, and oil and flour the bottom and sides. Divided the cake batter evenly between the two pans.
  • Bake in a preheated 350-degree oven for 40 minutes or until a toothpick stuck in the center of each cake comes out clean.
  • Cool the cake pans on a rack for 15 minutes. Then run a knife along the edges of the cake pans and unmold the cakes by putting a plate over the mouth of the pan and flipping it. Peel off the parchment paper.
  • Place the unmolded cakes on the rack to cool completely.
  • For frosting, have your butter and shortening at room temperature. Place them in a bowl and with a hand mixer or in a stand mixer with a whisk attached, beat until you have a fluffy mixture, about a minute.
  • Add the confectioners' sugar in batches of 1/4 cup at a time, beating about 20 seconds after each addition. As with the batter, scraped down the sides and bottom of the bowl after each addition to ensure everything is evenly mixed.
  • Remove 1/3rd of the frosting to another bowl. Add the vanilla extract and mix well. Set aside. This is your vanilla butter cream frosting.
  • Add the cocoa powder and instant coffee powder to the remaining butter cream and mix well. This is your chocolate butter cream frosting.
  • Place one cake on a cake stand or a plate and top with the vanilla butter cream. Using a table knife or a spatula, spread the frosting evenly on top of the cake.
  • Place the second cake on top of the first one. Top with the chocolate butter cream and spread it evenly on top of the cake and on the sides.
  • Recipe courtesy: Holy Cow Vegan