Oreo birthday cake

In 2015, as part of the journey to green up football the club went completely vegan. It was the first and is still the only certified vegan team in the world. It’s proven to be good for the players as well as the planet, as the club has been promoted to League Two since making the change.

With the club celebrating its vegan birthday today, their Head Chef, Jade Crawford, is sharing her recipe for a delicious Oreo birthday cake.

Ingredients:

Sponge:

1580g self-raising flour

1460g dark brown sugar

312g cocoa powder

2 tsp salt

300ml water

2 tsp vanilla extract

660 ml rapeseed oil

4 tbsp white wine vinegar

Frosting:

1400g soya spread *you can use other plant-based spread but I find soya holds the best

3kg icing sugar

4 tbs vanilla

4 pack of processed/beaten up Oreos

Chocolate Ganache:

800g dark chocolate

400g vegan cream

Method:

1.Preheat the oven to 170 degrees.

2.Boil the kettle and pour the water into a jug to cool.

3.Line baking tins with baking parchment on the bottom and sunflower spread thinly on the sides.

4.Mix together the flour, cocoa powder, sugar and salt, ensuring it’s all blended.

5.Add the water, oil, vinegar and then mix until combined (add more water if needed).

6.Split into 2 or 4 tins and bake for 30 mins until a knife comes out clean when stuck in the cake.

Decorating:

1.Beat together the vegan spread, vanilla and sugar until fluffy.

2.Add in the crushed Oreos and mix until combined.

Chocolate Ganache:

1.Melt the cream and chocolate together in the microwave or over a pan of water until completely smooth and combined.

Jade says “This is a four-layer chocolate sponge cake. I make the recipe in two halves to ensure an even mixture. If you wanted your cake smaller you can do two layers - just split the recipe in half.”