Double Stuffed Oreo Cake

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 35

Servings: people

Calories: 421kcal

One of the thrilling discoveries many people make when they go vegan is that Oreo cookies are technically vegan, but when they realize Oreo cookies are total and utter junk food with no redeeming qualities whatsoever, sadly the thrill is gone… until now!

This recipe has instantly become one of my Top 5 Favorites because it has all the scrumptious flavor of a giant Oreo cookie but is whole food, plant based, gluten-free, and refined oil free AND refined sugar free! Heck even the recipe and this video are free! How is this possible you ask? Make the cake and find out for yourself! It is a great cake to make for birthdays, special occasions, or any and every day of the week.

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Equipment

Ingredients

Cake

1 cup almond flour
2 cups organic rolled oats lightly ground into flour (over grinding will prevent cake from baking through)
1 ½ teaspoon baking powder
1 teaspoon baking soda
¾ cups black cocoa powder
1 ½ cups deglet dates
1 teaspoon vanilla extract
3 cups soy milk or plant milk of your choice

Frosting

2 cups cashews soaked for 2 hours
1 cup deglet dates
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup water

Instructions

Preheat oven to 350°.
Place the almond flour, oat flour, baking powder, baking soda and cocoa powder into a bowl and use a whisk to stir.
Add the dates, vanilla and soy milk to a blender and blend until there are no date chunks left.
Pour mixture into the flour mixture and stir well.
Pour equally into two round parchment lined cake pans.
Bake for 35 minutes.
Take cakes out of oven and let cool.
Place the frosting ingredients into a blender and blend until smooth.
Once cakes are cool, place the first cake onto a cake stand or plate.
Pour half of the frosting onto the cake and spread almost to the edge.
Place the other cake on top and pour the remaining frosting on the cake.
Spread frosting to the edge of the cake.
Keeps in the fridge for 4-5 days

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Nutrition