Yes, Oreos are vegan!!
I already have a post about chocolate cake, so I thought I’d post another one for all you vanilla lovers.
This recipe is super basic, but so delicious! I adapted it from allrecipes.com to be “accidentally vegan” you’re welcome! Please be sure to check out my notes at the bottom ❤
The frosting, however, isn’t “accidentally vegan” since I used vegan butter for it.
1 & 3/4 Cups All-purpose flour
1 Cup Sugar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Water
2 Teaspoons Vanilla
1/3 Cup Canola Oil (or any other vegetable oil)
1 Tablespoon White Vinegar (or apple cider vinegar)
1. Preheat the oven to 350°f
2. Mix together the flour, sugar, baking soda, and salt (dry ingredients).
3. Add water, vanilla, oil, and vinegar (wet ingredients). Whisk together.
4. Prepare your cupcake tray or 8×8 inch cake pan by either greasing it with oil, or using cupcake liners. Then pour the batter into your pan of choice.
5. Bake your cake for 30 minutes, about 20 to 30 minutes for cupcakes. To check if it’s done, using a toothpick or knife, poke all the way into the center of the cake and pull out. If the utensil comes out clean, you’ll know your cake is done.
6. Let cool completely before frosting them.
-Add-ins like cinnamon, nutmeg, almond extract, etc would taste wonderful with this basic vanilla cake recipe.
-Adding vinegar to a cake sounds really strange, I know. But baking is all about chemical reactions. Instead of using eggs as a leavening agent, this recipe uses baking soda and vinegar to make it perfectly fluffy every time. No worries, the vinegar flavor bakes out.
-The original recipe calls for almond milk or another dairy substitute where I use water. Using a non-dairy sub raises the fat content, making this cake a little more moist than it already is. I’ve tried making it both ways, either way works wonderfully and tastes basically the same.
The measurements aren’t exact. Like with many homemade frostings, you have to adjust the ratios to fit your preferences.
1/2 Cup Vegan Butter or margarine, softened to room temp.
~2-3 Cups Powdered Sugar
1 Teaspoon Vanilla
4 Oreos, plus more for topping.
1. Whip the butter, vanilla, and powdered sugar with a fork or electric mixer until smooth. It may be easier to add the powdered sugar 1/4 cup at a time.
2. Crush about 4 Oreos as fine as possible, and then fold it into the buttercream frosting you’ve made.
3. Done! At this point, you can scoop it all into a plastic bag, cut the corner, and pipe it onto your cupcakes! It’s important to note that this frosting needs to stay refrigerated, so if you use it for your cupcakes, they will need to be stored in the fridge.
-The amount of powdered sugar needed really depends on the person. As you’re whipping the butter and sugar with a fork, you should get a feel for how much you need.
-If the frosting begins to separate or get “oily”, this means there isn’t enough powdered sugar. Add more, and put your frosting into the freezer for a few minutes to firm up the butter again.
For the cake above, I added almond extract and poppy seeds to the cake & used a lemon glaze for the top. The lemon glaze is simple, just 3 tablespoons lemon juice and 1 cup of powdered sugar.
Follow me on Instagram! @autumn.the.vegan