Vegan Oreo Cake
This vegan Oreo cake is soft, rich, and chocolatey the ultimate cookies-and-cream dessert made without dairy or eggs. Moist chocolate cake layers are filled with fluffy Oreo buttercream, creating a dessert that’s comforting, indulgent, and perfect for any occasion.
Yield: 4 people
Calories: 380kcal
Cost: $5
Equipment
- 2 8-inch round cake pans Greased and lined with parchment paper
- 1 Mixing bowl set For wet and dry ingredients
- 1 Whisk For blending dry ingredients
- 1 Electric mixer For making the buttercream
- 1 spatula For spreading frosting
- 1 Wire Rack For cooling the cakes
Materials
For the Chocolate Cake Layers
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder unsweetened
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup plant-based milk soy, almond, or oat
- 1 tbsp apple cider vinegar
- ½ cup neutral oil sunflower or vegetable oil
- ¾ cup hot water
- 1 tsp vanilla extract
For the Oreo Buttercream Frosting
- 1 cup vegan butter softened
- 3 ½ cups powdered sugar
- 1 tbsp plant-based milk
- 1 tsp vanilla extract
- 8–10 Oreos crushed
Optional Toppings
- Whole Oreos for decorating
- Crushed Oreos for the sides
- Melted vegan chocolate for drizzling
Instructions
- Preheat the oven to 350°F (180°C). Grease two 8-inch pans and line them with parchment paper. Dust with cocoa powder instead of flour to maintain a rich chocolate finish.
- In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk plant-based milk and apple cider vinegar. Let it sit for five minutes to form vegan buttermilk. Add oil, vanilla, and hot water, stirring until smooth.
- Gradually pour the wet mixture into the dry ingredients. Mix gently until no lumps remain. The batter will be thin that’s what keeps it moist.
- Divide the batter evenly between the pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let the cakes cool for 10 minutes, then move them to a wire rack to cool completely.
- In a large bowl, beat the vegan butter until smooth. Slowly add powdered sugar, one cup at a time. Add vanilla and plant milk, then fold in crushed Oreos. Mix until fluffy and creamy.
- Place one cooled cake layer on a plate. Spread a thick layer of frosting on top, then place the second layer over it. Frost the sides and top with remaining buttercream.
- Add whole Oreos or a drizzle of melted chocolate. Chill the cake for 30 minutes before serving for clean, neat slices.
Notes
For extra flavor, substitute hot water with hot coffee.
To make a gluten-free version, use an all-purpose gluten-free flour blend.
This vegan Oreo cake stays fresh for up to 5 days in the refrigerator.
For freezing, wrap each cake layer tightly and freeze for up to 3 months.