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.
So this vegan oreo cake actually looks like a giant oreo.
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 you know.
So how do you make a vegan oreo cake?
It’s easier than you can imagine. It’s a simple chocolate cake recipe adapted from our classic 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 oreos and then pour in your chocolate cake batter.
Then you make a simple vegan vanilla frosting for the center and a delicious vegan chocolate buttercream to frost the tops and sides. Just like a giant oreo.
And of course, you decorate the cake with crushed oroes.
The frosting
The vegan chocolate buttercream makes quite a lot, it’s enough to do some piping 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.
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.
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.
You will love this vegan oreo cake!
These are some of the reasons:
- It’s like a giant oreo cookie. It really is. It tastes like it and looks like it too!
- 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.
- Perfectly contrasted textures between cake, cookies and frosting. Seriously! You have this wonderfully moist, light, spongey cake, crisp baked oreo cookies, creamy vanilla frosting and silky smooth, creamy chocolate buttercream.
- It’s super easy! No really, it is. No fancy ingredients in this, it’s stuff you’ve likely already got in your pantry.
- 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!
Want more vegan chocolate cakes?
- The Best Vegan Chocolate Cake
- Classic Vegan Chocolate Cake
- Vegan Chocolate Fudge Cake
- Vegan Chocolate Zucchini Cake
- Vegan German Chocolate Cake
- Classic Vegan Chocolate Cupcakes
Let us know in the comments what you think of this vegan oreo cake and please rate the recipe too! Thanks!
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Vegan Oreo Cake
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 12-14
Print Recipe
Pin RecipeDescription
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.
Ingredients
For the Oreo Cookie Layers:
- 42 Oreo Cookies
For the Vegan Chocolate Cake:
- 2 and 1/4 cups (281g) All Purpose Flour
- 3/4 cup (63g) Cocoa Powder (Unsweetened)
- 1 and 1/2 cups (300g) White Sugar
- 1 and 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1 and 1/2 cups (360ml) Soy Milk*
- 3 tsp Vanilla Extract
- 1/2 cup (120ml) Extra Virgin Olive Oil*
- 1 and 1/2 Tbsp White Vinegar*
- 1 and 1/2 Flax Eggs (1 and 1/2 Tbsp Ground Flaxseed Meal mixed with 4 and 1/2 Tbsp Hot Water)
For the Vanilla Frosting Center:
- 1/4 cup (56g) Vegan Butter
- 2 and 1/2 cups (300g) Powdered Sugar
- 2 Tbsp Soy Milk*
- 2 tsp Vanilla Extract
For the Vegan Chocolate Buttercream Frosting:
- 3/4 cup (170g) Vegan Butter
- 4 cups (480g) Powdered Sugar
- 1/2 cup (42g) Cocoa Powder (Unsweetened)
- 1/4 cup Soy Milk*
- 1 tsp Vanilla Extract
For Decorating:
- 6 Oreo Cookies (Crushed)
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 and 1/2 Tbsp ground flaxseed meal with 4 and 1/2 Tbsp 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.
- While the cakes are baking, prepare your vanilla frosting center by adding the vegan butter, powdered sugar, soy milk and vanilla extract t 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. If your ingredients are threatening to jump out of the bowl when you start (if you have a small bowl for your mixer) then hold a tea towel over the bowl when it starts mixing. 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
*You can use almond milk instead of soy milk.
*You can use any vegetable oil instead of extra virgin olive oil.
*You can use apple cider vinegar instead of white vinegar.
*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.
*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.
- Category: Dessert, Baking
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Slice (of 14)
- Calories: 753
- Sugar: 92.5g
- Sodium: 514mg
- Fat: 27.3g
- Saturated Fat: 8g
- Carbohydrates: 126g
- Fiber: 4.8g
- Protein: 6.4g
Keywords: vegan oreo cake
Hi! I’m making this today and I have a question about the frosting. What’s the ideal temperature for the butter (and all the frosting ingredients)? I’ve made lots of cakes and frostings but only once it turned really good and I don’t remember what I did, maybe it was the ingredients I used. Anyways, I really enjoy all of your recipes and can’t waiitttt to eat this cakekk. Thank you^^
I use the vegan butter right out of the fridge. Hope it goes well this time. 🙂
Hi, I’ve only got 8 inch cake tins. Will this be the same temperature and bake time please?
Hi Gemma, yes it will be the same bake time and temp but you would of course use less oreos to line the base of the cake pans. 🙂
I want to make this for my daughter. She can eat eggs but no milk. Can I use eggs? Thank you for any advice you can share.
Hi Pat, you would usually be able to use eggs in the same quantity as the vegan substitute, in this case the flax eggs, but in this recipe I’m concerned because we use 1 and 1/2 flax eggs, and I don’t know how easy it is to measure 1 and 1/2 regular eggs! So for this reason, if you can possibly use the flax egg version (if you have flax seeds on hand) then that might be the easier way to go about it. 🙂
Thank you for the quick reply. I have baked cookies and cakes before using one and half eggs…I just crack an egg, stir, and then using my scales I measure out half. I am assuming that flax eggs have a certain volume amount? Could I just make sure I use the same volume of eggs? Perhaps I am over simplifying this? 🙂
Excited to try this recipe!
Hi Pat, that should work just fine then! I don’t think you would need to worry to be more precise than that. All the best! 🙂
This cake is heavenly – my non-vegan niece loves it.
★★★★★
Yay! So happy to hear that Hans! Thanks for the wonderful review. 🙂
Love it!
★★★★★
Yay! Thanks so much for the awesome review. 🙂
I made this for my friend’s birthday and everyone loved it só much. It’s brilliant, Thank you!
★★★★★
So glad you liked it! Thanks for the awesome review! 🙂
The recipe says use olive oil in the ingredient listing, is that correct? Thank you!
Yes I used olive oil but as stated in the notes you can switch for a different oil if you like. 🙂
Hello, I’ve tried your Classic vegan chocolate cake an it’s amazing, but I’m having some problems with the frosting, it doesn’t get as thick as shown on your pictures. I’ve added more icing sugar but it seems not to work. Do you have any tips? I´m going to try to make this cake tomorrow. Thank you.
Hi Rita, add the non-dairy milk slowly, you can likely use less of it. I would guess that your vegan butter has a higher water content, so you will need less non-dairy milk and this way will be able to have the right consistency. 🙂
Thank you! I’ll try this cake tomorrow and let you know how it turned out. Thank you Rita
Can you make this the day before and keep it in the fridge?
erin
Sure! 🙂
Love all your cake recipes. We have been using them for years now since we became a vegan household! Trying this one for the first time tomorrow and I know it will be delish.
My question is, do you know how it will freeze? Not looking to freeze long term. Its an outdoor park party with no refrigerator. So looking to freeze the frosted cake overnight just so it can be cold enough when its taken to the outdoor venue.
Any thoughts? Thanks so much!!!
Hi Gwenn! So happy you’ve been enjoying the cake recipes! I think it would be fine to freeze it. All the best! 🙂
Hey I was wondering if you have any tips on how to make this recipe glutenfree? Tried making the funfetti cake glutenfree according to the tips you gave in the comments and it was perfect!
Hi Britt! The issue is the oreos themselves that are not gluten-free. If you have a gluten-free sandwich cookie that you can use instead then just use a gluten-free all purpose baking blend instead of the regular flour and increase the oil by 1/4 cup. I think that would likely be sufficient for this recipe. Let us know how it goes if you try it. 🙂
This recipe seems to be awesome. I will definitely try it.
Can the baked cake be stored in refrigerator for a day before frosting is to be done?
★★★★★
Sure! Just make sure it’s covered so it doesn’t dry out. 🙂
I have just made this cake for the first time. Wow!!!! It’s absolutely gorgeous. ??
★★★★★
So happy to hear you liked it, thanks for the great review! 🙂
WOW!! This cake is soooo yummy
★★★★★
Hi! Can’t wait to try this recipe. But I was wondering, is there any other alternative to flaxseed? Thank you very much.
Hi Alessia, sure you can replace the flax eggs with 5 Tbsp applesauce. Hope that helps! xo
I made this cake for my daughter’s birthday. It’s so good!!!! I did have a bit of trouble getting the cakes to release from the pans. I ended up having to slam them upside down on the counter to get them out. Some of the oreos stuck, but I was able to scrape them out and get everything pieced back together! I will definitely make this cake again but will use parchment paper next time since the oil didn’t do the job.
★★★★★
Hi Sara! So glad you enjoyed the recipe! And thanks for sharing, parchment paper may be the way forward for this recipe, I will re-test it as well. Thanks so much for the awesome review! 🙂
I can’t find vegan butter in Namibia. Could I use margarine instead or can I use the butter that you make, will that be ok for this? Thanks a mill! Love your recipes!
Hi Isabella, margarine is totally fine. You can use the homemade vegan butter but I don’t love it for frostings as it is based on coconut oil so it gets very soft at room temperature and very solid in the fridge, which is less ideal for frostings. All the best! 🙂
Awesome, thanks a mill!
I’m going to make this for my daughter’s birthday. It looks amazing! How is it cutting into the cake? I’m wondering if mini Oreo cookies would make the cake cutting easier?
Hi Ali, as long as your knife is sharp it isn’t too difficult to cut the cake. You can use mini oreos if you prefer, but I don’t know if it would make a difference with cutting the cake. All the best and hope everything goes well! 🙂
Thanks for the quick response, Alison. I just finished making this decadent cake and used regular-sized Oreo cookies. Have to wait several more hours before we can eat it, though! It looks so delicious!!
★★★★★
Wonderful! 🙂
Awesome, chocolatey, moist and oh so decadent!
★★★★★
Thanks Anna! 🙂