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    Home » Cakes and Cupcakes

    Vegan Oreo Cake

    Published: Jan 22, 2019 Updated: Apr 12, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Oreo Cake

    This vegan Oreo cake looks like a giant Oreo cookie! Oreo cookies are baked into the chocolate cake layers and it has a vanilla center and chocolate frosting.

    Vegan oreo cake on a white cake stand.

    So this vegan Oreo cake actually looks like a giant Oreo cookie.

    Not only is it made with loads of actual Oreo cookies baked into the layers but the cake itself looks like a big Oreo, with white vanilla frosting sitting between two layers of chocolate cake. 

    It’s loads of fun to make and definitely one you’ll enjoy making for the Oreo lovers in your life.

    You’ll also love our vegan Oreo cupcakes, vegan cookies and cream ice cream, vegan Oreo truffles and vegan Oreo milkshake.

    Vegan oreo cake on a white cake stand.

    How To Make Vegan Oreo Cake

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    It’s easier than you can imagine. It’s a simple chocolate cake recipe adapted from our easy vegan chocolate cake and our best vegan chocolate cake recipes, with oreos baked into the layers. 

    To bake the Oreos into the layers, you just line the bottoms of your 9-inch cake pans with Oreo cookies.

    Oreos lining the bottom of a cake pan.

    Pour in your chocolate cake batter. 

    Cake batter in a cake pan.

    Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

    Freshly baked cakes in cake pans.

    Let the cakes cool in the pans for a few minutes and then transfer them to a wire cooling rack to cool completely. See how the Oreos have baked perfectly into those cake layers!

    Vegan Oreo cake layers on a wire cooling rack.

    Then you make a simple vegan vanilla frosting for the center and a delicious vegan chocolate buttercream to frost the tops and sides.

    Vanilla frosting added to a layer of Oreo cake.

    When the cakes are cooled, add all the vanilla frosting to the middle.

    Vegan Oreo cake layer frosted with vanilla frosting.

    It will be starting to look just like a giant Oreo.

    Vegan oreo cake with vanilla frosting in the middle.

    And then frost the top and sides with the chocolate buttercream.

    Chocolate frosting on top of an Oreo cake.

    And of course, you decorate the cake with crushed Oreos. 

    Vegan oreo cake on a white cake stand.

    The Frosting

    The vegan chocolate buttercream makes quite a lot, it’s enough to pipe on some extras if you want to do that and frost the top and sides quite liberally. 

    As you can see in the photos, I added some little piping detail at the base of the cake. So there is enough to do that if you want to.

    The vanilla frosting makes enough for a lovely thick layer of creamy white frosting in the center which looks super cute. 

    If you want to make this vegan Oreo cake even easier and aren’t a massive fan of frosting, you could omit the vanilla frosting center and just use the chocolate buttercream for the whole cake, it would just be a thinner layer of it. 

    Vegan oreo cake on a white cake stand.

    Are Oreos Vegan?

    Yes they are. Their ingredient list is vegan. However, they are made in a factory that also processes non-vegan (dairy) items so if you have a serious dairy allergy, probably not for you as the possibility of cross contamination exists. 

    But this is similar to the possibility of cross contamination if you eat a vegan meal at a non-vegan restaurant. The possibility of cross contamination does not mean that the ingredient is IN the food, it means that if you have a serious life threatening allergy you should probably avoid it. 

    Read the ingredients list though as they might not be the same in every country. 

    If you are not an Oreo fan you can use a different kind of vegan sandwich cookie to make this cake. 

    Vegan oreo cake on a white cake stand.

    Storing and Freezing

    Keep your leftover cake covered and stored in the fridge for up to 3 days. Usually cakes would last a bit longer in the fridge, but this has to do with the oreo cookies – they’re at their best when consumed within 3 days of making the cake or they can start to get a little soggy. You want that lovely crisp cookie texture contrasting with the moist fluffiness of the chocolate cake. 

    The frosted cake can be frozen for up to 2 months. Thaw overnight in the fridge and bring to room temperature on the countertop before serving.

    Vegan oreo cake on a white cake stand.

    Reasons To Love This Vegan Oreo Cake

    1. It’s like a giant Oreo cookie. It really is. It tastes like it and looks like it too!
    2. Mega-chocolatey. It’s two layers of decadently delicious chocolate cake with chocolate Oreos baked into it and a frosting of chocolate buttercream. It’s a chocolate lovers dream. 
    3. Perfectly contrasted textures between cake, cookies and frosting. Seriously! You have this wonderfully moist, light, fluffy cake, crisp baked Oreo cookies, creamy vanilla frosting and silky smooth, creamy chocolate buttercream. 
    4. It’s super easy! No really, it is. No fancy ingredients in this, it’s stuff you’ve likely already got in your pantry. 
    5. It’s decadent as all heck! Seriously, you don’t even want to know the nutritional info for this cake. When doing the calculations here I suddenly understood why so many baking bloggers omit this info! But you know it’s going to be just soooo good.
    Vegan oreo cake on a white cake stand.

    More Vegan Chocolate Cakes

    1. The Best Vegan Chocolate Cake
    2. Easy Vegan Chocolate Cake
    3. Vegan Chocolate Fudge Cake
    4. Vegan Chocolate Zucchini Cake
    5. Vegan German Chocolate Cake
    6. The Most Amazing Vegan Chocolate Cake
    Slice of vegan oreo cake on a white plate with a cake fork.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan Oreo cake on a white cake stand.

    Vegan Oreo Cake

    This vegan Oreo cake looks like a giant Oreo cookie! Oreo cookies are baked into the chocolate cake layers and it has a creamy vanilla center and vegan chocolate buttercream frosting.
    4.93 from 26 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 14
    Calories: 753kcal
    Author: Alison Andrews

    Ingredients

    For the Oreo Cookie Layers:

    • 42 Oreo Cookies

    For the Vegan Chocolate Cake:

    • 2 ¼ cups All Purpose Flour (281g)
    • ¾ cup Cocoa Powder (63g) Unsweetened
    • 1 ½ cups White Granulated Sugar (300g)
    • 1 ½ teaspoons Baking Soda
    • ¾ teaspoon Salt
    • 1 ½ Flax Eggs 1 ½ Tablespoons Ground Flaxseed mixed with 4 ½ Tablespoons Hot Water
    • 1 ½ cups Soy Milk (360ml) or other non-dairy milk
    • 3 teaspoons Vanilla Extract
    • ½ cup Canola Oil (120ml) or Vegetable Oil
    • 1 ½ Tablespoons Distilled White Vinegar or Apple Cider Vinegar

    For the Vanilla Frosting Center:

    • ¼ cup Vegan Butter (56g)
    • 2 ½ cups Powdered Sugar (300g)
    • 2 Tablespoons Soy Milk or other non-dairy milk
    • 2 teaspoons Vanilla Extract

    For the Vegan Chocolate Buttercream Frosting:

    • ¾ cup Vegan Butter (170g)
    • 4 cups Powdered Sugar (480g)
    • ½ cup Cocoa Powder (42g) Unsweetened
    • ¼ cup Soy Milk or other non-dairy milk
    • 1 teaspoon Vanilla Extract

    For Decorating:

    • 6 Oreo Cookies Crushed
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    Instructions

    • Preheat the oven to 350°F (180°C).
    • Spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.
    • Then place Oreo cookies along the bottom of the pans. I used 21 cookies in each pan. Set aside.
    • Sift the flour and cocoa powder into a mixing bowl and then add the sugar, baking soda and salt and mix together.
    • Prepare your flax egg by mixing 1 ½ Tablespoons ground flaxseed meal with 4 ½ Tablespoons hot water from the kettle and leave it for a minute to become gloopy.
    • Add in the soy milk, vanilla, oil, vinegar and flax eggs to the mixing bowl and mix in. Use a hand whisk briefly just to remove any lumps.
    • Divide the batter evenly between the cake pans, pouring it over the Oreo cookies at the base of the cake pans and quickly smoothing it down so that it properly covers the Oreo cookies. The layer of batter is quite thin so you want to smooth it out to the edges of the pan so that the Oreos are all covered.
    • Bake in the oven for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
    • Let the cakes cool for a few minutes and then remove them from the cake pans and place onto a wire cooling rack to cool completely before frosting.
    • Prepare your vanilla frosting center by adding the vegan butter, powdered sugar, soy milk and vanilla extract to the bowl of a stand mixer and starting off at slow speed, gradually increase speed until thick and smooth. See my notes below about the soy milk, you might not need all of it, though I used it all. Set aside.
    • Prepare your vegan chocolate buttercream frosting. Add the vegan butter, powdered sugar, cocoa powder, soy milk and vanilla to the bowl of the stand mixer and starting at slow speed, gradually increase speed until thick and smooth. See the note about soy milk for the frosting in the notes below, it's possible you may not need to use all the soy milk, though I used the full amount.
    • Place one of the cake layers, Oreo cookie side up, on a cake stand. Add all the vanilla frosting and smooth it evenly over the cake into a thick layer.
    • Then place the second cake layer, Oreo cookie side down, on top of it. Frost the tops and sides of the cake with the chocolate buttercream. You can put it on thickly and there will still be a little left over for some piping detail if you want to add that.
    • Crush up the 6 Oreos and decorate the cake with the cookie crumbles.

    Notes

    1. When adding the soy milk to the frosting recipes, go slow. Some brands of vegan butter have a higher water content than others, it’s possible you may not need to use all the soy milk recommended. This is how much I used but different brands of vegan butter can have differences in their water content.
    2. Keep your leftover cake covered and stored in the fridge for up to 3 days.
    3. It can be frozen for up to 2 months, but it’s best when fresh. 
    4. This recipe has been updated, my original recipe did not use parchment paper along the bottoms of the pans, but we re-tested it and found it works great with parchment paper along the bottoms and lets the cakes come out really easily, with no impact on the crispiness of the cookies baked into the cake bases.

    Nutrition

    Serving: 1Slice | Calories: 753kcal | Carbohydrates: 126g | Protein: 6.4g | Fat: 27.3g | Saturated Fat: 8g | Sodium: 514mg | Fiber: 4.8g | Sugar: 92.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Brian says

      October 13, 2022 at 12:58 am

      I made this for my daughter’s birthday as she has a dairy allergy and it was incredible! I substituted (5) tablespoons of applesauce for the flax egg and used apple cider vinegar. I’m not a baker by no means so although this took me some time, it came out so much better than I expected. Follow the directions exactly (I weighed everything) is my suggestion. Thank you! Can’t wait to try my hand at the lemon cake recipe next.5 stars

      Reply
      • Alison Andrews says

        October 13, 2022 at 10:47 am

        Thanks for the amazing review Brian! So happy it was a success!

        Reply
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