Shaheen's Vegetarian Kitchen
I make these every Christmas and they are very popular with big kids and little kids.
Vegan Mini Oreo Christmas Wreath Cake
Makes 8-10 x 3 inch round cakes
Ingredients
30g cocoa powder
180g plain flour
½ teaspoon bicarbonate soda
½ teaspoon salt
1 teaspoon ground cinnamon
165g brown sugar
200ml strong brewed coffee, cooled
100ml vegetable oil
2 teaspoons white wine vinegar
1 packet of vegan Oreo cookies (you won't use them all, so have a sneaky treat!)
Ready made edible red berry and holly leaf decoration
Method
Heat the oven to Gas Mark 5. Line 8-10 round cake tins with baking parchment paper.
In a large bowl, sift the flour, cocoa, soda, salt and cinnamon.
Stir in the sugar.
In a small bowl, combine the coffee with the oil and whisk.
Then beat the liquid into the dry ingredients.
Then quickly stir in the vinegar.
Pour the batter into the prepared tins and press a cookie into the centre of the batter.
Then carefully and evenly scatter the edible red berry and holly leaf decoration onto the batter, avoiding the Oreo biscuit.
Bake for 20 – 25 minutes, or until a toothpick comes out clean.
These are better served the following day.
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