Vegan Oreo Cake

Vegan Oreo Cake Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 30 minutes

Ingredients

For the Oreo Cookie Layers:

42 Oreo Cookies

For the Vegan Chocolate Cake:

2 and 1/4 cups All Purpose Flour (281g)

3/4 cup Cocoa Powder (63g) Unsweetened

1 and 1/2 cups White Granulated Sugar (300g)

1 and 1/2 tsp Baking Soda

3/4 tsp Salt

1 and 1/2 Flax Eggs 1 and 1/2 Tbsp Ground Flaxseed Meal mixed with 4 and 1/2 Tbsp Hot Water

1 and 1/2 cups Soy Milk (360ml) or other non-dairy milk

3 tsp Vanilla Extract

1/2 cup Canola Oil (120ml) or Vegetable Oil

1 and 1/2 Tbsp Distilled White Vinegar or Apple Cider Vinegar

For the Vanilla Frosting Center:

1/4 cup Vegan Butter (56g)

2 and 1/2 cups Powdered Sugar (300g)

2 Tbsp Soy Milk or other non-dairy milk

2 tsp Vanilla Extract

For the Vegan Chocolate Buttercream Frosting:

3/4 cup Vegan Butter (170g)

4 cups Powdered Sugar (480g)

1/2 cup Cocoa Powder (42g) Unsweetened

1/4 cup Soy Milk or other non-dairy milk

1 tsp Vanilla Extract

For Decorating:

6 Oreo Cookies Crushed

Instructions

1Preheat the oven to 350°F (180°C).

2Spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.

3Then place oreo cookies along the bottom of the pans. I used 21 cookies in each pan. Set aside.

4Sift the flour and cocoa powder into a mixing bowl and then add the sugar, baking soda and salt and mix together.

5Prepare 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.

6Add 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.

7Divide 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.

8Bake in the oven for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

9Let 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.

10While the cakes are baking, 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.

11Prepare 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.

12Place 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.

13Then 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.

14Crush up the 6 oreos and decorate the cake with the cookie crumbles.

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