Soy-Free Oreo Cake
Indulge in a decadent treat with this Soy-Free Oreo Cake, a show-stopping dessert that's perfect for anyone seeking allergy-friendly sweets. This recipe features moist chocolate cake layers made with rich cocoa powder and soy-free vegetable oil, ensuring deep flavor without compromising dietary needs. The creamy frosting combines soy-free cream cheese and butter, whipped to perfection and packed with crushed soy-free chocolate sandwich cookies for a delightful crunch. Topped with even more cookies for a stunning finish, this cake is easy to prepare with simple steps and pantry-friendly ingredients. Whether you're hosting a celebration or satisfying a late-night craving, this soy-free dessert delivers all the indulgence without a single trace of soy.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cup Cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil (soy-free)
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 20 pieces Soy-free chocolate sandwich cookies
- 8 ounces Cream cheese (soy-free)
- 0.5 cup Unsalted butter
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until evenly mixed.
Add the eggs, milk, soy-free vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until thoroughly combined.
Carefully stir in the boiling water. The batter will be thin, but this is normal.
Pour the batter evenly into the prepared baking pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting: Beat the cream cheese and butter together until creamy and smooth.
Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract.
Gently fold in half of the soy-free chocolate sandwich cookies, crushed, into the frosting.
Once the cake layers have baked and cooled entirely, spread a generous amount of frosting on top of one cake layer. Place the second cake layer on top.
Frost the top and sides of the cake with the remaining frosting.
Decorate the cake with the remaining soy-free chocolate sandwich cookies, either whole or crushed, as desired.
Serve and enjoy your soy-free Oreo cake!
Nutrition Facts
Calories |
9192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.0 g | 512% | |
| Saturated Fat | 158.3 g | 792% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 7718 mg | 336% | |
| Total Carbohydrate | 1382.0 g | 503% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 955.4 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 845 mg | 65% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 2962 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
