Cookies & Cream Chocolate Cake
Finding out that Oreos were vegan made this transition a tiny bit easier. I love sweets, and, Oreos (with a glass of milk) has always been in my top 5 cookies. This cake combines my love of Oreos with my love of chocolate cake.
The eggs here are replaced with pureed beets - which keeps the texture of the cake super moist. You can't taste the beets at all and you get a little dose of veggies in the form of a sweet treat. Win win.
The whipped topping is made from one of my vegan holy grail egg white replacements: Chickpea Juice! This is also referred to as Aquafaba, which can be made from the juice of almost any canned legume (write that down).
Those last two paragraphs may leave you a little skeptical, but, TRUST BE BOO; it's delish. I got you! Let's get to it.
3/4 Cup Whole Wheat Flour | 2 Cups All Purpose Flour | 1 Cup Cocoa Powder | 2 Cups Organic White Sugar | 2 Tsp Baking Powder | 2 Tsp Baking Soda | Dash of Salt
2 Washed and Peeled Beets, Pureed in a blender or food processor | 1 Cup Room Temp to Warm Water | 1/2 Cup Vegetable Oil | Splash of Vanilla Extract | 1 Tsp Apple Cider Vinegar
1/2 Can Drained Chickpea Water | 1/2 - 1 Cup Organic White Sugar | Optional: Dash of Cream of Tartar | About 10 Crushed Oreos | 4 Whole Oreos for Garnish
Pre-heat oven to 360 Degrees F, Grease a cake pan with vegan butter or a little oil. Set aside.
Pour your chickpea water into a large bowl and whip with a hand mixer until it becomes frothy. Add in a dash of cream of tartar and continue to whip until it become white/light. Slowly pour in sugar and continue to whip until whipped cream consistency is reached. Taste and adjust with sugar. Reserve in the fridge.
Sift dry ingredients into a bowl. Set aside. In a separate bowl combine the wet ingredients. Combine the wet and dry ingredients and mix by hand until even consistency is reached. If it's a little dry, add a splash or two of water.
Pour into cake pan and bake until a tooth pick inserted into the middle of the cake comes out clean; about 20-25 minutes.
Allow cake to cool completely before adding whipped topping.
Once the cake as cooled completely fold in crushed Oreos into your whipped cream, reserving a little Oreos for garnish. Cup your whole Oreos in half for garnish. For a little extra sweetness I like to slice some strawberries on top when served. (Don't fold fruit into your whipped topping, though, or it will break - lesson learned).
Garnish, slice, and serve!