Oreo birthday cake
Press enquiries
If you are a journalist with a media enquiry, please contact our Press Office by email at pressoffice@ecotricity.co.uk
For all other general enquiries, please call 01453 756 111 or email home@ecotricity.co.uk.
We’ve been working with Forest Green Rovers Football Club for the last 8 years, taking our sustainability message to a brand new, worldwide audience. We’ve helped them become what FIFA described, ‘the greenest football club on the planet’. But the achievements haven’t ended there - the UN recently named Forest Green Rovers the world’s first carbon neutral football club, showing just how big an impact the little club on the hill is having on the world stage.
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.”
Similar articles
Guest blog: Becoming a sustainable business – closing the value-action gap
Those organisations which have successfully rewired themselves to embed sustainability into the heart of what they do, instead of it being ‘on top of’ what they do, are accessing new opportunities and strengthening their economic positions as a result.
Climate change - can we fix it? Yes, we #CAN(Bill)
With a general election around the corner, we urgently need parliamentary candidates to back the Climate and Nature Bill (formerly Climate & Ecology Bill). That’s why we’re supporting our friends over at Zero Hour in their mission to make this happen.
Earth Day 2024: Planet vs Plastics
This Earth Day, we’re joining the call to demand a 60 percent reduction in the production of all plastics by 2040. To do this, the world needs to stop making single-use plastics by 2030 and commit to funding innovative technologies to replace them.