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    Home » All Desserts » Cakes

    Published: Dec 1, 2019 · Modified: Apr 30, 2023 by Anthea

    Vegan Oreo Cake (cookies and cream cake)

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    5 from 19 votes

    This vegan oreo cake is so decadent and nostalgic! Layers of cookies and cream cakes packed with oreo cookies decorated with an oreo buttercream frosting and an optional chocolate ganache.

    Vegan oreo cake on with slice coming out revealing 2 layers.

    Why you'll love this cake

    OCCASION: Perfect for birthdays, any special occasion or the holidays.

    TASTE/TEXTURE: Fluffy, moist and soft vanilla cake with pieces of rich oreo cookies.

    Ingredients you'll need

    Flat-lay of ingredients for vegan oreo cake.

    Ingredient notes

    Oreo cookies or chocolate cream cookies. The cake recipe also works well with plain chocolate cookies (the last photo in this post shows the cake made with plain cookies).

    Vegan butter and neutral oil. Vegan butter adds depth of flavor and a touch of nostalgia whereas oil keeps the cake extra moist! You may be able to use only oil but I haven't tested it.

    Dairy-free milk. I used soy milk but any variety will work (e.g. oat milk, almond milk).

    Apple cider vinegar. When combined with dairy-free milk, it makes vegan buttermilk which makes a cake more tender. You don't need to mix the milk and vinegar separately - it does its magic in the cake batter!

    Baking powder and soda. We're using two leavening agents to make sure the cake is extra fluffy. Even though this is an eggless cake, it's undetectably vegan!

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    Making the cake batter

    This oreo cake batter comes together in one bowl and is no-fuss!

    Mix together your dry ingredients, add the wet ingredients and mix until combined. Add your crushed oreos and fold through.

    Adding the oreos at the end makes sure that the batter doesn't turn an unplesant brown/grey color (I've been there and done that).

    Four image collage showing how to make cake batter in one bowl.

    Tips for baking the cake

    This is a straightforward cake to bake! However, here are some expert tips:

    • When you insert a toothpick in a cake, it's okay if there are a few crumbs on it! Just make sure there's no wet batter on your toothpick. Overbaking this cake will make the cake dry.
    • For extra flat cake layers, I recommend using cake strips. If you don't have any, you can just cut the domes off the layers before stacking them.
    Two image collage showing cake batter in pans and after cakes are baked.

    Preparing the frosting

    The oreo buttercream is a cookies and cream dream!

    I recommend crushing the oreos into a fine crumb. You can use a food processor or place them in a bag and crush them with a rolling pin. If the cookies are coarser, it can be a little difficult to spread or pipe the frosting.

    Biggest frosting tip: Once you add the cookie crumbs to the frosting, mix until it's just combined (don't overmix it). If you mix the frosting for too long, the crumbs will completely disappear and the frosting will turn into an unpleasant gray color.

    Tips for decorating the vegan oreo cake

    In addition to oreo and vanilla frosting, I topped my cake with chocolate ganache, whole and crushed oreo cookies. You can also decorate your cake with:

    • Dark chocolate chips
    • Fancy chocolate bars or shards of chocolate
    • Chocolate fudge sauce
    Close up of slice of vegan oreo cake showing fluffy texture and large chunks of cookies in cake.

    Customizing the cake

    For a 3-layer cake with 12 serves, divide the cake into 3 x 6 inch (15 cm) cake pans and bake the layers for about 25-30 minutes. The cake will be as tall as my pink champagne cake.

    Alternatively, you can make a 3-layer cake with 18 serves (pictured below). Multiply the recipe by 150% and bake it in 3 x 8 inch (20 cm) cake pans.

    For a large oreo sheet cake, bake the cake in a 9 x 13 inch (23 x 33 cm) baking pan for about 35-40 minutes.

    To make a vegan chocolate oreo cake, replace ½ cup flour with ½ cup cocoa powder.

    This recipe will make about 22-24 vegan oreo cupcakes. I recommend baking them for around 20-25 minutes.

    Vegan oreo cake on marble platter with slice coming out revealing 3 layers.
    3-layer vegan cookies and cream cake using plain vegan-friendly chocolate cookies

    More vegan chocolate cakes

    • Vegan Mango Cake
    • Vegan Pink Champagne Cake (with champagne buttercream)
    • Flourless Vegan Chocolate Cake (oil free)
    • Vegan Zebra Bundt Cake (Vegan Marble Cake)

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    Print Recipe
    5 from 19 votes

    Vegan Oreo Cake (cookies and cream cake)

    This vegan oreo cake is so decadent and nostalgic! Layers of cookies and cream cakes packed with oreo cookies and decorated with an oreo buttercream frosting and an optional chocolate ganache.
    Prep Time40 mins
    Cook Time30 mins
    Total Time1 hr 10 mins
    Cuisine: American, Vegan
    Servings: 12
    Author: Anthea

    Ingredients

    Dry ingredients

    • 3 cups (375g) all-purpose plain flour
    • 1 ¼ cups (250g) granulated sugar
    • 3 teaspoons baking powder
    • ½ teaspoon baking soda

    Wet ingredients

    • 1 ½ cups (375g) dairy-free milk, room temperature
    • ½ cup (125g) neutral flavored oil, 
    • ⅓ cup (75g) melted vegan butter, cooled
    • 1 tablespoon apple cider vinegar, white vinegar or lemon juice
    • 1 tablespoon vanilla extract
    • 20 oreo cookies, or ~200g vegan-friendly chocolate cookies, chopped

    Oreo buttercream frosting

    • 1 ½ cups (340g) vegan block butter, room temperature (note 1)
    • 5 cups (500g) powdered sugar / icing sugar, or to taste
    • 1 tablespoon vanilla extract
    • 5 oreo cookies, or ~50g vegan-friendly chocolate cookies, finely crushed

    Ganache Drip (optional)

    • ¼ cup (45g) roughly chopped vegan chocolate or chocolate chips
    • 3 tablespoons (45g) thick scoopable canned coconut cream

    To decorate (optional)

    • oreo cookies, or vegan-friendly chocolate cookies, crumbled

    Instructions

    Make the vegan oreo cake:

    • Preheat the oven to 180°C (320°F). Line 2 x 8-inch (20 cm) cake pans with parchment paper.
    • Add all the dry ingredients to a large mixing bowl or stand mixer. Mix until there are no lumps. Add all the wet ingredients (except the oreo cookies) to the bowl and mix until combined. Add the chopped oreos and fold until just combined.
    • Evenly divide the cake batter into your 2 pans. Bake for 30-35 minutes or until you can insert a toothpick in the center of each cake and it comes out with no wet batter on it (a few moist crumbs are fine). Allow the cakes to cool in the pans for 20 minutes then transfer them to a cooling rack.

    Make the oreo buttercream frosting:

    • Add the vegan butter to a large bowl (if using a hand mixer) or the bowl of a stand mixer with the whisk attachment. Beat on high speed for 3 to 5 minutes until light and fluffy.
    • Add the powdered sugar and vanilla to the bowl. Beat until the buttercream frosting is light and fluffy. Add more sugar for a firmer frosting or add some milk for a thinner frosting. If desired, set aside some vanilla buttercream for piping later.
    • Add the cookie crumbs to the frosting and mix until just combined. Try to not overmix.

    Make the ganache (optional):

    • Heat the cream in a small saucepan over medium heat or in the microwave. When the cream is hot, stir through the chocolate and remove from the heat. Stir the mixture occasionally to encourage the chocolate to melt. Once you have a smooth ganache, set aside to cool.

    To assemble:

    • When the cakes have completely cooled, slice any domes off your cakes.
    • Place one cake layer on a serving plate. Spread or pipe around 1 cup of frosting on the cake. Place the remaining cake on top. Spread or pipe the frosting on the top and sides of the cake.
    • Optional: Use a spoon or a piping bag with a small round nozzle to drizzle the chocolate ganache down the sides of the cake. Pipe the remaining vanilla frosting on top of the cake. Decorate the top and sides of the cake with oreo cookies and cookie crumbs.
    • Slice the cake and serve. Store leftovers in an airtight container or loosely covered in plastic wrap for 2 days at room temperature, 3 days in the fridge or up to 1 month in the freezer.

    Notes

    1. If you only have a spreadable vegan butter, use it chilled in the frosting. Room temperature spreadable vegan butter is too soft for frosting.

    Nutrition

    Serving: 1 slice with frosting | Calories: 736kcal | Carbohydrates: 102g | Protein: 5g | Fat: 35g | Sodium: 505mg | Potassium: 119mg | Fiber: 2g | Sugar: 67g | Vitamin A: 367IU | Calcium: 109mg | Iron: 6mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Vegan Oreo Cake (cookies and cream cake)
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      Recipe Rating




    1. Ellis says

      March 03, 2023 at 10:32 am

      Hi, I am making this for my bday party, becuse one of my friends can't have egg. This sounds delish!

      Reply
      • Anthea says

        March 03, 2023 at 12:46 pm

        Wonderful, enjoy baking and let me know how you go!

        Reply
    2. Athena says

      July 28, 2021 at 10:09 am

      Hi!! Just wondering if there is an alternative instead of coconut cream on the chocolate ganache?

      Reply
      • Anthea says

        July 28, 2021 at 6:31 pm

        Yes, you can use any dairy free cream or a smaller amount of dairy-free milk (start with 2 tablespoons and increase it a tablespoon at a time until it reaches a drip-like consistency)!

        Reply
    3. Sue-Anne Bellamy says

      May 04, 2021 at 9:20 am

      5 stars
      I made these as cup cakes and they turned out really well, The recipe made 20 muffin sized cup cakes, I used the frosting and decorated with mini Oreos and they looked great.
      I love this recipe and have used it several times to make the larger cake complete with ganache drip and it is always very popular with everyone (including the non vegans)
      Thanks for another great recipe 🙂

      Reply
      • Anthea says

        May 04, 2021 at 10:57 am

        I'm so so stoked that you enjoyed this recipe and have made it many times! And oh my goodness, mini oreos sound fantastic and so adorable! Thanks very much for your kind feedback 🙂

        Reply
    4. Sophia says

      April 25, 2021 at 12:36 am

      Hi Anthea, recipe sounds great and I’m looking to make it. Would this recipe work for cupcakes? Or i might try as a cake but I only have one 8 inch cake tin, would it be ok to divide the recipe by 3? Thanks!

      Reply
      • Anthea says

        April 25, 2021 at 8:04 am

        Hi Sophia, yes they would work as cupcakes! Also yes, the recipe will work divided by 3 (or even by 2 if you want a taller cake) :).

        Reply
    5. Lisa says

      April 04, 2021 at 3:11 am

      Hi.
      Can I bake a cake 3-4 days before and freeze whole cake ?

      Reply
      • Anthea says

        April 04, 2021 at 6:57 am

        Hi, the cake part can be frozen. However, when some brands of vegan butter are made into buttercream, they 'leak' in the freezer. If your butter doesn't do this, you should be able to freeze it.

        Reply
    6. Maureen says

      March 12, 2021 at 1:01 pm

      Hi! Will this recipe fulfill a sheet cake? I'd like to make a layered sheet cake and if ×1 can fill a sheet then I can double it for the layers.

      Reply
      • Anthea says

        March 12, 2021 at 10:37 pm

        Hi Maureen! Yes it will fill a sheet pan which is around 33 cm x 23 cm (13 in x 9 in). Doubling it for the layers sounds perfect :). Hope that helps!

        Reply
    7. Millie says

      September 01, 2020 at 9:30 am

      Hi Anthea! I'm planning on making this for my iso birthday dinner this week, would this be okay if I halved the recipe? And do you have any biscuit recommendations? I'm thinking of using choc ripple bikkies but if there's something better at Coles or Woollies I'm open to suggestions 🙂
      Thank you!

      Reply
      • Anthea says

        September 01, 2020 at 10:14 am

        Hi Millie! Great idea to make this for your iso bday! Yep, you can totally halve the recipe - if you don't have a smaller cake tin, it'll just make less layers (or 1 big one which is fine). Choc ripple are the ones I used and they worked well! Let me know how you go and happy birthday in advance!

        Reply
        • Millie says

          September 01, 2020 at 11:44 am

          Great, thanks so much! One more q, what butter do you recommend for frosting?

        • Anthea says

          September 01, 2020 at 4:05 pm

          For the frosting, I've used Naturli's block and Nuttelex Buttery and they both worked well :).

    8. Nicola morek says

      July 05, 2020 at 7:37 pm

      5 stars
      I made this cake for my 9 year olds birthday and it was amazing! The recipe was perfect and not too sweet. Thanks for sharing yet another brilliant recipe.

      Reply
      • Anthea says

        July 09, 2020 at 3:37 pm

        Soo glad to hear Nicola!! What a treat it'd be for a 9 year old :). Thanks for the lovely comment xo

        Reply
    9. Sal says

      June 10, 2020 at 10:04 pm

      5 stars
      Another excellent recipe, which works to perfection! My family labelled this a Celebration Cake, and it definitely is a bit special. Such a good recipe with accurate and clear instructions. I wasn't sure about which vegan biscuits to use but opted for bourbon-type biscuits, which worked really well. Thank you so much for sharing this recipe!

      Reply
      • Anthea says

        January 31, 2021 at 7:22 pm

        Aw that's amazing Sal! Celebration cake sounds so special and love that bourbon cookies worked for this recipe :). Thanks so much for your feedback xo

        Reply
    10. Nadine Makhani says

      June 04, 2020 at 1:30 pm

      Hi, I need to make an eggless cake (not vegan). Can I please use regular sugar and butter as substitutes?

      Thanks 🙂
      Nadine

      Reply
      • Anthea says

        June 06, 2020 at 8:06 am

        Yes you can 🙂

        Reply
    11. grace says

      May 14, 2020 at 9:23 am

      Hi!! does this cake freeze well? As I am making layers in advance before I assemble them a few days later??

      Reply
      • Anthea says

        May 17, 2020 at 4:15 pm

        Yes it does! As long as you cover it very well in the freezer, it'll be fine 🙂

        Reply
    12. Elena says

      January 24, 2020 at 12:28 pm

      5 stars
      Made this cake for a family party and it was a HIT ! they loved it.
      Thank you so much for sharing! 🙂

      Reply
      • Anthea says

        January 31, 2020 at 5:06 pm

        That's so great to hear Elena! Thanks for such a lovely comment xo

        Reply

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