Dairy-Free Oreo Cake
Indulge in the ultimate treat with this irresistibly rich Dairy-Free Oreo Cake—a perfect dessert for those who love the classic cookie but prefer a plant-based twist! This decadent cake features moist chocolate layers made with non-dairy milk, unsweetened applesauce, and crushed dairy-free Oreo cookies mixed directly into the batter for a delightful crunch. Topped and filled with fluffy, vegan-friendly cream cheese frosting loaded with even more crushed Oreos, every bite is pure nostalgia and indulgence. Whether you're celebrating a special occasion or simply satisfying a sweet tooth, this egg-free, dairy-free masterpiece will wow vegans and non-vegans alike! With easy preparation and crowd-pleasing flavors, this cake will become your go-to recipe for desserts that balance creativity and comfort.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Apple cider vinegar
- 1 cup Non-dairy milk (soy, almond, oat, etc.)
- 20 pieces Dairy-free Oreo cookies, crushed
- 8 ounces Dairy-free cream cheese
- 1.5 cups Powdered sugar
- 0.75 cup Dairy-free butter
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk the granulated sugar, applesauce, oil, vanilla extract, and apple cider vinegar until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the non-dairy milk. Mix until just combined.
Fold in 10 crushed Oreo cookies into the batter.
Divide the batter equally between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the filling and frosting, beat the dairy-free cream cheese and dairy-free butter together until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy.
Fold in the remaining 10 crushed Oreo cookies until evenly distributed.
Once the cakes are completely cool, spread a generous layer of Oreo frosting between the two cake layers.
Use the remaining frosting to cover the top and sides of the cake.
Decorate with additional Oreo cookies on top if desired.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
5769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.7 g | 397% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4767 mg | 207% | |
| Total Carbohydrate | 746.2 g | 271% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 495.6 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 538 mg | 41% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
