• 250 ml soy milk 1 cup, unsweetened
• 2 Teaspoons apple cider vinegar (or white vinegar)
• 250 g self-raising flour (~2 cups)
• ½ Teaspoon baking soda
• 3 Tablespoons cocoa powder unsweetened
• 180 g caster sugar (¾ cup)
• 150 g vegan margarine (½ cup + 2 tablespoons)
• 1 Teaspoon vanilla extract
• 70 g Oreo cookies around 7 regular-sized Oreos, roughly crushed

For the vanilla buttercream frosting:

• 250 g icing sugar (2 cups)
• 100 g vegan butter (approx 7 tablespoons)
• 1 Teaspoon vanilla extract
• Splash plant-based milk to loosen

To top:

• 2-3 Oreo cookies or a handful of mini Oreos, crushed