Gluten Free OREO Cake (with allowances for dairy free)

As promised…here is the OREO cake recipe! Sorry about the crummy photo, I meant to do this recipe with photo instructions but I ran out of time and was enjoying our company too much to stop and do it right. Next time I make one, I’ll post new photos!

This is super easy and uses a cake mix, for a quick and fun dessert. Do it with Cool Whip for a dairy free version…but Cool Whip does have some Casein in it, so it’s not OK if you’re very sensitive to milk. You could also use a dairy free prepared frosting rather than the whipped topping if you wanted. If you need egg free as well, just use egg replacer instead of eggs when you follow the directions on the mix. Also, check for eggs in the cookies…I can’t remember if they are egg free? No soy free version….I can’t find a soy free whipped topping anywhere!!! Let me know if you know of a dairy and soy free whipped topping.

You Need:

One gluten free chocolate cake mix (Pamela’s or Namaste are good, Namaste is dairy free)
One container prepared frosting (Gluten and Dairy free…we used Pillsbury milk chocolate flavor, which interestingly enough contains no milk!)
One container Cool Whip (or other whipped topping)
10 Gluten Free Sandwich Cookies (we used K toos, best darn OREO substitue ever!)
1/2 bag gluten free chocolate chips (we used Sunspree).

You Do:

Follow the directions on the cake mix, and bake the cake in two 9 inch rounds. Remove from pan and let cool.

While the cake is baking, melt the chocolate chips in the microwave. Trace the bottom of a 9 inch cake pan onto a piece of paper. Cover the paper with plastic wrap. This is your template for making the top of the cake (or, you can use the template I made below…it’s not a very good one, but it gives you a good idea of one way to do it) . Using a spatula, put the melted chocolate into a zip lock sandwich bag. Carefully snip a small part off one corner off the bag. Following your template, trace around the circle. Make your lines just inside the circle, because the cake will be a little smaller than the pan. Next, make the oval in the center of the circle…you can follow my template or do your own. You can write OREO in the center, or someone’s name if it’s a birthday cake. Then, fill in swirls and circles between your center oval and the outer circle. You could print out my template as a guide, or just free hand it (which is what I did for the cake in the photo). Place your chocolate design in the freezer to harden while you put the cake together.

Frost the sides and top of the first layer of cake. Crush the cookies in a plastic bag (or pulse in a food processor) until you have coarse crumbs. Mix the cookie crumbs in with the whipped topping, and spread the topping over top of the first cake. Carefully set the second layer on top of the first, and frost the sides and top of that layer. Take your cookie topper out of the freezer, and carefully peel the wrap off the bottom. Quickly lay the topper on top of the cake, and press down gently to secure it in the frosting.

Enjoy!!!! A quick and easy but fancy way to do dessert.

Below: Cake topper template

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