Vegan Oreo Cake
Indulge in the ultimate treat with this Vegan Oreo Cake, a decadent dessert that combines rich chocolate layers with a creamy Oreo-studded frosting. Perfectly moist thanks to a clever vegan "buttermilk" made from almond milk and apple cider vinegar, this cake is a plant-based twist on a classic favorite. Crushed Oreo cookies are folded into both the batter and the frosting, delivering delightful cookie crunch in every bite. Topped with whole Oreos for a show-stopping finish, this easy-to-make cake is dairy-free, egg-free, and irresistibly indulgent. Ready in just an hour and serving 12, it’s the perfect centerpiece for birthdays, parties, or any celebration where a sweet, chocolatey treat is a must. This vegan dessert will fool even the most dedicated carnivores!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup cocoa powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 1.5 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup Oreo cookies, crushed
- 1 cup vegan butter
- 4 cups powdered sugar
- 6 units extra Oreo cookies for decoration
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar until well combined.
In another bowl, mix the almond milk with apple cider vinegar and let it sit for 5 minutes to curdle, forming a vegan 'buttermilk'.
Add the vegetable oil and vanilla extract to the curdled almond milk and whisk to combine.
Pour the wet ingredients into the dry ingredients and whisk until smooth, being careful not to over-mix.
Fold in the crushed Oreo cookies gently until evenly distributed.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting, beat the vegan butter in a bowl until creamy.
Gradually add the powdered sugar, one cup at a time, and beat until fluffy.
Stir in vanilla extract and a pinch of salt.
Crumble 6 Oreo cookies and fold them into the frosting.
Once the cakes are completely cool, spread an even layer of Oreo frosting on top of one cake layer, then place the second cake layer on top.
Frost the top and sides of the cake with the remaining Oreo frosting.
Decorate with extra Oreo cookies on top.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
7519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.5 g | 428% | |
| Saturated Fat | 143.6 g | 718% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6059 mg | 263% | |
| Total Carbohydrate | 1137.0 g | 413% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 853.5 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 820 mg | 63% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1656 mg | 35% | |
*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.
