Get ready to experience a unique culinary delight with our Delightful Vegan Oreo Biscake recipe! This innovative dessert merges the crunchiness of a biscuit base with the fluffiness of a cupcake, topped off with a velvety smooth chocolate frosting. Each Biscake, a delightful combination of a biscuit and a cupcake, offers the best of both worlds, and with the added goodness of vegan protein, it’s a treat that’s both indulgent and nourishing.
Ingredients:
- For the Biscakes:
- 240g dairy-free milk + 1 tbsp vinegar (to create vegan buttermilk)
- 3 ripe bananas, mashed
- 100g coconut sugar
- 80g neutral oil (such as sunflower or canola)
- 200g self-raising flour
- 60g vegan chocolate protein powder
- 30g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 100g chocolate chunks
- Oreo biscuits (vegan), one for each cupcake
Instructions:
- Prepare the Base:
- Preheat the oven to 170°C (340°F). Line a muffin tray with liners and place an Oreo biscuit in the bottom of each.
- Make the Batter:
- Combine dairy-free milk with vinegar and let sit for 10 minutes to thicken.
- Whisk in oil and coconut sugar until the sugar is almost dissolved, then add mashed bananas.
- In a separate bowl, combine flour, chocolate protein powder, cocoa powder, baking powder, and baking soda.
- Fold the dry ingredients into the wet mixture. Stir in the chocolate chunks.
- Let the batter rest for 30-40 minutes. Fill each liner to the top with the batter.
- Bake and Cool:
- Bake the Biscakes for the recommended time or until a toothpick inserted comes out clean.
- Cool completely before frosting. (The frosting recipe can be found separately.)
Enjoy these Delightful Vegan Oreo Biscakes, a playful and delicious twist on traditional cupcakes. Don’t forget to share this innovative recipe with your friends and family – it’s a surefire way to impress and treat them to a vegan dessert that’s as nutritious as it is delicious! 🍫🍪🧁
