Vegan Oreo 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.
Servings: 12
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
- 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
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