Well hello there, everyone! I hope you all are doin’ well. I mentioned in the post for my Vegan Cranberry Flax Muffins that I would doing a recipe for my birthday cake and well.. here it is! This past Thursday marked my 26th birthday! I have officially lived for a quarter century. I would absolutely have to say that this last year has been one of the best! 25 will go down as a year of learning and growth within myself. Success! Cake is definitely in order.
For my past birthdays, my mom or S.O. would order a cake from a bakery and it would be all pretty and taste delicious, but tummy aches were definitely to be had. Last year they ordered me a vegan cake from a specialty bakery here in YYC, but it fell short of my expectations, to say the least.
What the fudge man. What the fudge.
Ingredients
Chocolate Cake:
Dry Ingredients:
3 cups all-purpose flour
1 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
Wet Ingredients:
3 cups dairy free milk, unsweetened
2 1/4 cups sugar
1 cup applesauce, unsweetened
1 tbs apple cider vinegar
1 tbs vanilla extract
Oreo Buttercream:
1 1/2 cup vegan butter, room temperature
8 1/4 cups powdered sugar
8 tbs dairy free milk
1.5 tsp vanilla extract
27 oreos, crushed (1 entire standard package)
Optional: More crushed oreos for in between layers and for topping
Instructions
Chocolate Cake:
Preheat oven to 350 °F
Grease and/or line a 3 9-inch cake pans (I line mine with a circle of parchment paper then grease with cooking spray)
In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt
In another large bowl, combine dairy free milk, sugar, applesauce, apple cider vinegar, and vanilla extract, stirring until fully mixed
Add dry ingredients to wet mixture, stirring gently until just combined. Be careful not to over mix (the batter will be a little lumpy, that's okay!)
Evenly distribute batter between your 3 prepped cake pans
Bake in preheated oven for 25-35 minutes, or until a toothpick inserted into the middle of the cakes comes out clean
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