Vegan Oreo Cake
Corrupt Oreo cake for vegans with Oreo base, Oreo cream and Oreo coating
- DessertsType
- MediumDifficulty
- 15-30 minPrep. Time
- 20Serving/Unit
Ingredients
The basis
Oreo Vanilla, 16 units
Coconut oil, 2 tablespoons
Soy milk, 1-2 tablespoons
The cream
Vegetable cream, 2 cans (425 ml)
Vanilla Instant Pudding, 2 packs (160 g)
Soy milk, 2 cups
Oreo Vanilla, 16 units
Oreo crumbs
Oreo Vanilla, 16 units
Preparation
The Basis Layer Preparation:1. Place the Oreo cookies in the food processor, process until crumbly and add the coconut oil and soy milk.2. Clamps to the bottom of the cake mold (it is advisable to use a cake collar on the sides of the mold).3. Put in the freezer for half an hour.The Cream Preparation:1. Whisk the cream in a mixer together with instant pudding and soy milk, until a stable whipped cream is obtained.2. Place the Oreo cookies in the food processor (less is also possible) and process in pulses until you get quite coarse cookie crumbs.3. Add the cookie crumbs to the cream and mix gently in folding motions.4. Spread on the basis layer.The Oreo Crumb Layer Preparation:1. Place the Oreo cookies in the food processor and process until Oreo crumbs are obtained.2. Sprinkle over the cream layer.3. Put in the freezer to set (at least a few hours) and keep in the freezer until you will serve this wonderful cake. Remove from the freezer about half an hour before serving.4. Bon appetite (:Total time: 5-7 hours
Equipment: food processor, mixer, 24 cm diameter mold with a cake collar.
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| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 234 cal | 288 cal |
| Proteins | 2 g | 3 g |
| Carbohydrates | 32 g | 39 g |
| Fat | 12 g | 15 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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