Vegan Oreo Halloween Cake recipe

Vegan.

Celebrate Halloween in style with my brand new ‘graveyard’ cake.

Decoraing cake with iced sugar cookies has become quite the habbit recently, as you can see from my previous Halloween cake. Check it out here [it’s pink and strawberry flavoured]- YUM!

Halloween is just around the corner, and what better way to get in the ‘spooky’ spirit than with an epic ghostly cake.

3 layers of moist chocolate and Oreo cake with grey vanilla buttercream, decorated with iced sugar cookies, edible glitter and vegan sprinkles. This cake would be great for kids to get involved in making.

    Why you must make this cake:

• The cakes are moist with a light chocolate flavour
• Ground Oreos baked into the sponge make for delicious cookies and cream flavour
• This vegan cake is effective yet easy to make
• It’s great to make with children
• The biscuits are only 3 ingredients with a 2 ingredient royal icing

Covered in edible silver glitter and delicious crunchy sprinkles, there’s nothing not to love about this cake Tuck in and enjoy. No tricks here just treats!

Preparation: 20 minutes

Baking time: 30 minutes

Serves: Approximately 10-12

Level: Medium

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Ingredients for the biscuits

-100g of plain flour

-40g of coconut oil (melted)

-2 tablespoons of maple syrup

–Vegan royal icing  + vegan food gels 

Ingredients for the cake

-480ml of dairy-free milk 

 -2 teaspoons of apple cider vinegar

-420g of self-raising flour

-2 tablespoons of cocoa powder

-8 Oreo cookies (ground)

-450g of caster sugar

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-120g of vegetable oil / melted coconut oil

Ingredients for the buttercream

-250g of dairy-free butter

-600 of icing sugar

– 1 teaspoon of vanilla extract

–Black food gel

-2 Oreo cookies

Decorations

–Vegan sprinkles

–Edible glitter

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Method (iced biscuits)

TIP- It’s best to make these biscuits a day in advance to allow the royal icing to set.

1. Pre-heat your oven to 180 degrees c and line a baking tray with greaseproof paper.

2. In a mixing bowl, combine the plain flour, melted coconut oil and maple syrup.

 Bring together with a wooden spoon or your hands until a dough forms.

Add more flour if the dough is too wet or add more melted coconut oil if too dry. You want it to be a stiff but smooth dough.

3. Roll out the dough then using either Halloween cookie cutters or a knife, cut out your desired shapes and place onto the lined tray.

If you don’t have the correct cookie cutters, you can use a knife to cut out the shapes. You can print off the shapes you want and use that as a guide.

4. Place the biscuits into the oven and bake for 9-10 minutes or until golden in colour. The edges of the biscuits will turn a light golden colour. Smaller cookies won’t take as long to bake.

5. Once baked, carefully place them onto a cooling rack and allow them to cool fully before icing.

Get my vegan royal icing recipe and method here.

You want to make a small batch of royal icing, so make 3/4 of the recipe.

Method (cakes)

1. Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.

2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

3. Place the Oreo cookies into a blender or food processor and whizz up until finely ground.

4. In a large mixing bowl, sift the flour, cocoa powder, ground Oreo’s, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

5. Add the oil into the ‘buttermilk’ and whisk to combine.

6. Add the wet ingredients into the dry ingredients and mix.

7. Pour equal amounts of batter into the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

8. Pop the cakes into the center of the preheated oven and bake for around 30 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

9. Place the cakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

Method (buttercream)

1. In a bowl/stand mixer, cream the dairy-free butter until light and fluffy, then add in the vanilla extract, and a drop of black food gel so the buttercream turns a ‘coal grey’ colour.

Add a splash of dairy-free milk if the buttercream is too thick. If its too runny, add more icing sugar until it’s a nice and creamy consistency. 

2. Stack and fill the cakes with the buttercream, adding a crumbled Oreo cookie in between each layer, then crumb coat the whole cake and pop into the fridge to set. This will take 20-25 minutes.

3. When the crumb coat feels firm to the touch, add a thick layer of the grey buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.

4. Add any leftover buttercream into a piping bag fitted with an open star tip nozzle and pipe swirls around the top edge of the cake.

5. Stick the cookies onto the sides of the cake with buttercream (as seen in the photos).

Decorate with edible glitter and vegan sprinkles.

Serve fresh and store in a sealed container in the fridge. 

Best eaten within a few days!

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