Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened dark cocoa powder
  • 0.75 cup coconut sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup unsweetened almond milk
  • 0.5 cup plain Greek yogurt
  • 1 large egg
  • 0.33 cup melted coconut oil
  • 1 tsp vanilla extract
  • 8 oz low-fat cream cheese
  • 0.5 cup unsalted butter
  • 3 cups powdered sugar
  • 10 Oreo cookies, finely crushed
  • 2 tbsp heavy cream
  • 6 Oreo cookies, whole and halved
  • 0.5 cup crushed Oreo crumbs

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt.
  3. Add the almond milk, Greek yogurt, egg, melted coconut oil, and vanilla extract. Mix on medium speed until the batter is smooth.
  4. Divide the batter evenly between the two prepared pans.
  5. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Remove from oven and allow the cakes to cool completely.
  7. Beat softened cream cheese and butter together until pale and fluffy.
  8. Gradually add powdered sugar and mix until smooth.
  9. Fold in the finely powdered Oreo crumbs. Stir in heavy cream if needed to reach desired consistency.
  10. Frost the cooled cake layers and decorate with whole/halved Oreos and additional crushed Oreo crumbs.
  11. Chill the cake in the refrigerator for 2 hours before serving.