These healthy oreos are a game changer….cake style oreos!
I genuinely cannot begin to tell you how good these are.
How to do you improve on an oreo? Make a cake version, not a biscuit oreo. Trust me
These look deliciously naughty and rich. But they melt in your mouth and disappear leaving you with just a massive smile on your face.
I told you when I posted my chocolate celebration cake that I would give you something to do with the extra 2 layers you baked. Well, here it is my friends. If you aren’t in need of a celebration cake, first of all we should take about that. Isn’t everyday a cause for a celebration cake? Anyway, you can just use the recipe below which will make 3 layers of perfectly squidgy chocolate cake that you can then turn into my amazing oreo cakes.
Bake now, thank me later.
You will need 3 x 8 inch cake tins. Greased and lined. You will divide the batter between the three tins, cook them, leave them to cool, tip them out.
- 112g dark chocolate
- 3 eggs
- ½ cup butter/coconut oil/dairy-free butter
- ¼ cup cocoa powder
- ¾ cups agave/maple syrup
- 1 tablespoons of plain flour, or I use buckwheat
- 1 teaspoons baking powder
- coconut cream
- 1 cans of coconut cream
- drop of vanilla
- squeeze of maple syrup
- Heat the oven to 190C
- Melt the chocolate with the butter. I find it easiest to do this in the microwave, but feel free to use a bain marie if you prefer
- Then, once melted, add the eggs, cocoa powder, flour, baking powder and agave or maple syrup
- Give it a good stir and then pour half the mixture into the three prepared tins.
- Bake in the hot oven for about 10-12 minutes. The cakes should be firm to touch. Remove from the oven, allow to cool before turning out
- Allow to cool completely
- Meanwhile you can get on with the coconut filling. If you leave your can of coconut milk in the fridge over night – the thick coconut cream will separate from the liquify coconut water. Scoop the thick coconut cream into a bowl and then whisk with a hand whisk. Give it some welly. This should only take 20 seconds or so. Add a splash of vanilla and a squeeze of maple syrup. Give it a taste
- Whisk for another couple of seconds until it is creamy and smooth.
- Now, use a 2 inch cookie cutter to stamp circles out of your cakes
- Sandwich them together with the coconut cream. So. Utterly. Dreamy.