Vegan Oreo Cake

Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups non-dairy milk (such as almond, soy, or oat milk)
1/2 cup vegetable oil
2 tsp vanilla extract
2 tbsp white vinegar
20 Oreo cookies (crushed into small pieces)
Additional Oreos for decorating (optional)
Instructions:
Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the non-dairy milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
Add the white vinegar to the mixture and stir until just combined (the vinegar will react with the baking soda and create air bubbles, which will help the cake rise).
Fold in the crushed Oreo cookies.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
Once the cakes are completely cool, you can decorate them with additional Oreos if desired.