Oreo and Banana Nicecream Birthday Cake
Ingredients
- 2 packs Oreos
- 125g dried morello cherries
- 40g coconut oil
- 5 frozen bananas
- 4 Oreos
- 120ml plant milk of choice
- 3 tbsp cashew butter
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 6 frozen bananas
- 120ml plant milk
- 3 tbsp cashew butter
- 3 tbsp maple syrup
- 3 tbsp cocoa powder
- 1 tbsp vanilla extract
- 460g plain flour
- 250g vegan butter
- 300g sugar
- 1 tbsp vanilla extract
- 1-2 tbsp plant milk
- 1 tbsp cocoa powder (optional)
Preparation
Melt the coconut oil.
Put the Oreos and cherries in a food processor and whizz until pretty finely ground.
Add in the coconut oil and mix until all combined.
Put into a loose bottomed 23cm cake tin and press down until flat and even all over.
Put in the freezer while you prepare the filling.
For the middle layer, chop the bananas and add to a blender along with everything except the Oreos.
Blend until smooth, scraping down the sides from time to time to help the blender.
Roughly crush the Oreos and add them to the blender, then process until just mixed through.
Spoon into the cake tin and smooth the top.
Freeze until the next layer is ready.
Make the top layer in the same way as the middle layer.
Level the top and put in the freezer until firm.
Once thoroughly frozen, remove from the cake tin by setting it on an upturned bowl or pot and pushing down on the sides to slide it off.
For the cookie dough, cream the sugar and butter together, microwaving the butter for 30 seconds first.
Add the other ingredients and mix until you have a smooth dough.
Roll into balls to decorate the cake or bake at 180C for 10 minutes.
Enjoy!