Vegan Oreo Cake

4.94 from 32 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

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

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

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.
Keep your leftover cake covered and stored in the fridge for up to 3 days.
It can be frozen for up to 2 months, but it's best when fresh.
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.

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