The Fluffiest Vegan Vanilla Oreo Cake

Ingredients

• 3 cups organic all-purpose flour ((You can sub with cake flour; See Notes or Post on How to Make Your Own Cake Flour))
• 1 cup organic cane sugar
• 1/2 cup vegan butter, softened at room temp.
• 2 1/2 tsps baking powder
• 2 tsps cornstarch
• 1/2 tsp sea salt
• 2 tsps vanilla extract
• 1 1/2 cups Vegan 'Buttermilk' ((This is Plant-based milk + 1 Tbsp apple cider vinegar; See Notes for best tips))
• 1/4 cup organic vegetable oil ((See Notes!))
• 1 1/2 cups Oreo cookies, crushed small ((See Notes!))
• 5 cups organic powdered sugar, sifted
• 1 cup vegan butter, softened at room temp.
• 1 tsp vanilla extract
• 3-4 Tbsps Almond milk ((You can use your fave plant-based milk))
• 1 cup Oreo cookies, crushed small
• Oreo cookies, whole or semi-crushed, optional

Instructions

1. 1

   --- TO MAKE THE CAKE: ---

2. 2

   Begin by preheating your oven to 375 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 9-inch or 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.

3. 3

   In a bowl, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".

4. 4

   In a large bowl, whisk together the flour, cornstarch, baking powder, and salt until combined.

5. 5

   In a bowl, add the vegan butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.

6. 6

   Add the oil, vegan buttermilk, and vanilla, continuing to beat until combined. On low-speed, add in the dry ingredients and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted. Fold in the crushed Oreo cookies.

7. 7

   Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.

8. 8

   Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

9. 9

   --- TO MAKE OREO BUTTERCREAM: ---

10. 10

    Simply beat the vegan butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

11. 11

    Fold in the crushed Oreo cookies until combined.

12. 12

    --- ASSEMBLY: ---

13. 13

    Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer. Finally, top with final layer and top with remaining buttercream, spreading it over the tops and sides of cake, evenly and fairly thinly.

14. 14

    Once fully frosted, add additional crushed Oreo cookies to the top and sides, if desired. Chill for 5 minutes to ensure that buttercream sets.

15. 15

    When ready to serve, remove from the refrigerator. Slice and enjoy!

16. 16

    Bon Appetit!