Oreo Vegan Cake: a photo to be printed as a souvenir

Oreo Vegan Cake

Oreo Vegan Cake: a photo to be printed as a souvenir

Hello! Today I propose you a dessert that many in the world love among those proposed by traditional pastry. A sweet so coveted by true greedy as appreciated even by not greedy. Some people some time ago asked me to create a vegan version … and I, although it took longer than expected to organize, in the end I managed 🙂

This is obviously just one of the many possible versions. Personally, however, I consider it among the best because of the little time it takes to prepare it. But let’s come to us … and to our recipe!

Oreo Vegan Cake: how to prepare an oreo cake in a vegan version at home

Ingredients for the base:

  • 4 Oreo cookies
  • 2 large handfuls of Corn Flackes
  • 1 Big handful of Muesli (Eco Solidal)
  • 4 rusks
  • 3 tablespoons of brown sugar
  • 1 spoon of seed oil
  • 2 tablespoons of coconut oil (loose)
  • 50 gr of dark chocolate (loose)
  • 8 Medjoul Dates (hydrated in water for 20 min)
  • 4 tablespoons of milk of rice

Ingredients for the light cocoa mousse layer:

  • 250 ml of whipping cream
  • 2 tablespoons of raw cane sugar
  • still 2 tablespoons of bitter cocoa
  • 2 or 3 Oreo cookies finely chopped

To decorate:

  • Bitter cocoa powder, to taste
  • 50 gr of Muesli with dark chocolate flakes
  • Oreo biscuits, to taste
  • Blueberries, to taste

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TOOLS ~ For this cake, you need:

  • Kitchen robot
  • An 8-inch cake tin
  • Electric whisk
  • Small saucepan for bain-marie
  • Pan with hot water

PREPARATION TIME ~ 30 minutes + 1 hour storage in the freezer

Oreo Vegan Cake: just a slice to taste with friends

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PREPARAZIONE:

First, let the Medjoul dates soak in a pan with hot water.

In a saucepan let melt the coconut oil with the bain-marie method.

Then use the same saucepan with still warm water to melt the dark chocolate with the same bain-marie method.

Put in the food processor all the dry ingredients, namely: Oreo cookies, Corn Flackes, Muesli containing chocolate chips, Rusks and raw cane sugar.

So let’s run the food processor for at least a couple of minutes, until all the ingredients crumble.

Combine all the liquid ingredients (now melted) in the Robot: Coconut Oil, Dark Chocolate, Seed Oil, Rice Milk and Medjoul Dates. Let’s cool until all the ingredients have blended together and pour the mixture thus obtained into the 8-inch cake tin. Then put the cake tin in the fridge.

Prepare the mousse: first of all whip the vegetable cream with an electric whisk; then add the Bitter Cocoa, the crumbled Oreo biscuits, the sugar and mix gently with a spatula. Then pour it into the cake tin and place it in the freezer.

After about half an hour, decore it with Oreo cookies, Blueberries and Muesli.

At last put it back in the freezer and after another half an hour gently remove the cake tin.

Oreo Vegan Cake: a photo to be printed as a souvenir

Enjoy…. or as in Paris they say… bon appétit!

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