Ingredients
Equipment
Method
- Make the Crust
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides.
- Blitz the 24 Oreos in a food processor into fine crumbs, or seal them in a zip-top bag and crush them with a rolling pin. Stir in the melted vegan butter until the crumbs look like wet sand.
- Press the crumbs firmly into the bottom of the pan and about 1 inch (2.5 cm) up the sides, using the bottom of a glass to pack them tightly. Freeze for 15 minutes while you make the filling.
- Make the Filling
- Add the drained cashews, the solid coconut cream from the 2 cans, 1/2 cup maple syrup, 1/4 cup powdered sugar, the vanilla, and salt to a high-speed blender. Reserve the thin coconut liquid for the chocolate drip. Blend on high for 1 to 2 minutes, scraping down the sides, until completely smooth and silky with no grit.
- Transfer half of the filling (about 3 cups) to a large bowl for the funfetti layer. Leave the rest in the blender.
- Make the Chocolate Layer
- To the filling in the blender, add the sifted cocoa powder, 1/4 cup maple syrup, and the melted dark chocolate. Blend for 30 to 45 seconds until thick, glossy, and evenly chocolate-colored. If it seems stiff, add a splash of the reserved coconut liquid.
- Pour the chocolate layer over the chilled crust and smooth the top. Freeze for 45 minutes, until the surface is firm to the touch.
- Make the Funfetti Layer
- Gently fold the chopped Oreos and 1/4 cup of sprinkles into the reserved vanilla filling with a spatula. Fold just until combined so the sprinkles do not bleed color into the filling.
- Spoon the funfetti filling over the firm chocolate layer and smooth the top. Tap the pan gently on the counter to release air bubbles. Cover loosely with foil or plastic wrap and freeze for at least 4 hours, until the cake is firm all the way through.
- Make the Chocolate Drip
- Place the finely chopped dark chocolate and coconut oil in a heatproof bowl. Warm the 1/3 cup coconut milk in a small saucepan or the microwave until steaming but not boiling, then pour it over the chocolate. Let it sit for 2 minutes, then stir until glossy and smooth.
- Cool the ganache for 10 to 15 minutes, until slightly thickened but still pourable. It should drip slowly off a spoon. If it is too thin, the drips will run all the way down the cake. If it is too thick, warm it for 5 seconds and stir.
- Remove the frozen cake from the pan and set it on a serving plate or cake stand. Spoon a little ganache around the top edge, nudging it over the sides with the back of a spoon to form drips, then pour the remaining ganache over the center and smooth it. Freeze for 15 minutes to set.
- Decorate
- In a chilled bowl, whip the solid coconut cream with an electric mixer for 2 to 3 minutes, until thick and fluffy. Add the powdered sugar and vanilla and beat until stiff peaks form. Transfer to a piping bag fitted with a large star tip.
- Pipe rosettes around the top edge of the cake. Nestle a whole Oreo between several of the rosettes, then scatter the remaining sprinkles and the shaved chocolate over the top.
- Freeze for 1 more hour. Before serving, let the cake sit at room temperature for 10 to 15 minutes. Slice with a knife dipped in hot water and wiped dry between cuts.
Video
Notes
Make ahead: The cake keeps in the freezer, tightly covered, for up to 2 weeks. For best results, add the whipped cream rosettes and decorations on the day you serve it, or no more than 1 day ahead.
Vegan sprinkles: Some sprinkles contain confectioner's glaze, beeswax, or other animal-derived ingredients. Check the label and choose ones marked vegan.
Oreos: Standard Oreos contain no animal ingredients, but formulations vary by country, so check the label.
Clean slices: Dip a sharp knife in hot water, wipe it dry, and cut. Repeat between every slice.
Coconut cream tips: Use full-fat canned coconut milk and coconut cream without guar gum if possible, as it separates and whips more cleanly. Chill the cans for at least 12 hours, and chill the mixing bowl and beaters too.
Nut-free option: Replace the cashews with an extra 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of nut-free vegan cream cheese. The texture will be slightly less rich.
Gluten-free: Use gluten-free chocolate sandwich cookies in place of Oreos.
Drip tip: Make sure the cake is fully frozen before adding the drip, which helps the chocolate set quickly into neat drips. Nutrition (per slice) Calories 540 kcal Carbohydrates 54 g Protein 5 g Fat 35 g Saturated fat 22 g Cholesterol 0 mg Sodium 215 mg Potassium 340 mg Fiber 4 g Sugar 36 g
Vegan sprinkles: Some sprinkles contain confectioner's glaze, beeswax, or other animal-derived ingredients. Check the label and choose ones marked vegan.
Oreos: Standard Oreos contain no animal ingredients, but formulations vary by country, so check the label.
Clean slices: Dip a sharp knife in hot water, wipe it dry, and cut. Repeat between every slice.
Coconut cream tips: Use full-fat canned coconut milk and coconut cream without guar gum if possible, as it separates and whips more cleanly. Chill the cans for at least 12 hours, and chill the mixing bowl and beaters too.
Nut-free option: Replace the cashews with an extra 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of nut-free vegan cream cheese. The texture will be slightly less rich.
Gluten-free: Use gluten-free chocolate sandwich cookies in place of Oreos.
Drip tip: Make sure the cake is fully frozen before adding the drip, which helps the chocolate set quickly into neat drips. Nutrition (per slice) Calories 540 kcal Carbohydrates 54 g Protein 5 g Fat 35 g Saturated fat 22 g Cholesterol 0 mg Sodium 215 mg Potassium 340 mg Fiber 4 g Sugar 36 g