This vegan Oreo cake is the peak of indulgence! Moist vanilla cake layers, loaded with crushed Oreo cookie chunks and smothered in cookies and cream frosting. No dairy or eggs needed!
I made this cake for my oreo loving husband and he absolutely loved it! This recipe is a new staple in our house. -Brittany
This cake is about to be your favorite Oreo dessert! If you've always loved cookies and cream flavor, this is absolutely the dessert for you. Oreos on Oreos on Oreos is my motto and this cake truly lives up to it. This recipe is adapted from our very popular vegan cookies n' cream cupcakes so you know it's perfection.
Your vegan oreo cake will come together quickly and easily but be sure to check out our vegan vanilla cake recipe for vegan cake baking tips.
Read on if you love cakes and cupcakes!
Jump to:
- ingredients you'll need
- why you'll love this cake
- How to Make a Vegan Oreo Cake (with pictures!)
- Are Oreos Vegan?
- Tips for Making a Perfect Vegan Oreo Cake
- Decorating Tips
- Frequently Asked Questions
- recipe variations
- How to Store a Vegan Oreo Cake
- Vegan Oreo Cake
- More Vegan Oreo Recipes
- more vegan cakes and cupcakes
ingredients you'll need
Here is everything you'll need to make this incredible cake:
- all-purpose flour: Provides structure and fluffy texture.
- granulated sugar: Sweetens the cake and contributes to the texture and moisture.
- baking powder soda: These leavening agents help the cake rise and become soft.
- salt: Enhances the flavor of the cake and frosting and balances out the sweetness.
- non-dairy yogurt: Acts as a substitute for eggs, providing moisture and helping to bind the ingredients together.
- non-dairy milk: Provides additional moisture to the cake batter and help achieve the perfect frosting consistency.
- canola oil: Adds moisture and richness to the cake. It also helps keep the cake tender.
- vanilla extract: Enhances the flavor of the cake.
- crushed vegan chocolate sandwich cookies: These cookies are the star ingredient that gives the cake its Oreo flavor. They add texture, flavor, and visual appeal to the cake. You can also use actual Oreos - they're vegan!
- non-hydrogenated shortening: Provides a stable base for the frosting and helps it hold its shape.
- vegan butter: Adds richness and flavor to the frosting.
- powdered sugar: Sweetens and thickens the frosting.
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why you'll love this cake
- Contains 25 whole Oreo cookies!
- Great for vanilla and chocolate lovers alike
- Made with all easy to find ingredients
- Made using only 1 bowl
- Comes together in under an hour
- Absolutely incredible cookies and cream flavor
How to Make a Vegan Oreo Cake (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together the dry ingredients thoroughly. Add the nondairy yogurt, nondairy milk, canola oil and vanilla to the bowl. Mix until just combined. Do not over-mix.
Add 15 Oreos to a sealable bag and crush the cookies using a rolling pin. Continue until the cookies are pretty thoroughly crushed with only a few large chunks remaining. Gently mix the crushed cookies into the cake batter.
Evenly distribute the cake batter between 2 8-inch or 3 6-inch cake pans lined with parchment paper.
Place pans on the center rack of an oven that has been preheated to 350 degrees F (175 C) and bake for 30-35 minutes. Allow cake to cool for 20 minutes before inverting onto a wire rack to cool completely.
Prepare the frosting while the cake layers cool. Beat together the shortening and vegan butter until smooth. Add in the powdered sugar, nondairy milk and vanilla. Beat until frosting comes together. Crush the remaining 10 Oreos in a sealable bag. Add cookies to the frosting and beat until well-distributed.
Wait until cake layers are completely cool before frosting and assembling.
Are Oreos Vegan?
Are Oreos vegan? This is truly an age old question with mixed opinions. Here's the info we have:
The classic Oreo cookie does not contain any animal-derived ingredients like milk, eggs, or honey. However, there might be variations in ingredients and manufacturing processes in different countries, so it's always a good idea to check the ingredient list on the packaging.
Additionally, while the ingredients might be vegan, some people might choose to avoid Oreos due to concerns about certain additives, processing methods and cross contamination.
I am of the opinion that unless you have a severe dairy or egg allergy, Oreos are safe to consume for vegans.
Use your best judgement to choose what is right for you. There are plenty of other vegan chocolate sandwich cookies out there to look into if you'd prefer.
Tips for Making a Perfect Vegan Oreo Cake
- choose quality vegan ingredients: Look for high-quality non-dairy yogurt, non-dairy milk, vegan butter, and shortening. This will enhance the flavor and texture of your cake.
- crush Oreos two different ways: Finely crush some cookies for the cake batter, but leave others in larger chunks for texture and visible cookie pieces throughout the cake.
- don't over-mix the batter: When combining the wet and dry ingredients for the cake batter, mix until just combined. Over-mixing can lead to a dense or tough cake.
- line your cake pans well: Use parchment paper and lightly grease the pans so the cake layers release cleanly without sticking.
- cool the cake completely before frosting: Even slightly warm cake layers can cause frosting to melt and slide around.
- save extra Oreos for decorating: Crushed cookies on top or whole cookies around the edges instantly make the cake look bakery-worthy.
- level cake layers for easier stacking: If the cake domes while baking, trim the tops so the layers stack evenly and look more polished.
- make ahead tip: Bake the cake layers a day in advance and wrap tightly once cooled. Frost the next day for easier assembly and less baking stress.
- for clean slices, chill before cutting: Refrigerating the finished cake for 20-30 minutes helps the frosting set and gives cleaner slices.
Decorating Tips
This vegan oreo cake is so much fun to decorate! Here are a few ideas:
- frosting techniques: Experiment with different frosting techniques to add visual appeal to your cake. You can use an offset spatula or spoon to create swirls or peaks in the frosting, or use a piping bag with a decorative tip to pipe dollops or other designs onto the cake. A cake turntable would be helpful as well!
- layered filling: Consider adding a layer of crushed cookies between the cake layers along with the frosting. This adds extra flavor and texture to each bite.
- crushed cookie garnish: Sprinkle a generous amount of crushed cookies on top of the cake. This not only adds flavor, but also creates an attractive presentation that clearly communicates the Oreo theme.
- cookie halves or quarters: If you have whole oreos, consider halving or quartering them and placing them around the edge of the cake as a decorative border.
- chocolate ganache drizzle: Drizzle a rich vegan chocolate ganache over the top of the cake for an indulgent finishing touch. To make a vegan ganache, simply heat dairy-free chocolate chips with nondairy milk until smooth and glossy.
Frequently Asked Questions
It's best to use unflavored and unsweetened non-dairy yogurt to avoid any conflicting flavors with the Oreo cookies. Look for a yogurt with a neutral flavor profile, such as plain almond or soy yogurt.
Yes, you can substitute another neutral-flavored oil such as vegetable or sunflower oil. Just make sure it's a liquid oil suitable for baking.
No, not all chocolate sandwich cookies are vegan. Be sure to check the ingredient list to ensure they don't contain any animal-derived ingredients like dairy or eggs. Look for brands specifically labeled as vegan or check the ingredient list.
Yes, you can use a different type of frosting if you prefer. Vegan buttercream frosting made with vegan butter and powdered sugar is a popular alternative. You can also sub vegan cream cheese for a tangy twist.
This recipe is inspired by our vegan cookies n' cream cupcakes. Please see this recipe if you are interested in making cupcakes.
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recipe variations
Here are a few ways you can mix up this recipe to suit your tastes:
- double chocolate Oreo cake: Sub chocolate cake for vanilla cake layers.
- Oreo cheesecake cake: Add a vegan cheesecake-style filling between layers for an extra rich and decadent dessert.
- mint Oreo cake: Use mint-flavored sandwich cookies or add peppermint extract to the frosting for a cool chocolate-mint twist.
- peanut butter Oreo cake: Add peanut butter frosting or drizzle melted peanut butter between layers for a sweet and salty combination.
- birthday Oreo cake: Mix rainbow sprinkles into the batter and frosting for a fun birthday cake version.
- mocha Oreo cake: Add espresso powder or strong brewed coffee to deepen the chocolate flavor and create a cookies-and-cream mocha dessert.
How to Store a Vegan Oreo Cake
A fully assembled vegan Oreo cake will keep in an airtight container or covered cake stand for 2-3 days.
If you need the cake to last for a little while longer, you can keep it in the refrigerator in an airtight container for about 1 week.
Unfrosted cake layers can be wrapped tightly in plastic wrap and tinfoil and frozen for up to 1 month.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Oreo Cake
Moist vanilla cake layers full of crushed Oreo cookies smothered in homemade cookies and cream frosting. All 100% vegan.
- Prep Time: 20 minutes
- Bake Time: 30 minutes
- Total Time: 50 minutes
- Yield: 1 6 or 8-inch Layer Cake 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cake
3 cups all purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup nondairy yogurt (unflavored and unsweetened)
1 cup nondairy milk
½ cup canola oil
1 tablespoon vanilla extract
1 ½ cups crushed vegan chocolate sandwich cookies (about 15 cookies)*
For the Frosting
1 cup non-hydrogenated shortening
¼ cup vegan butter
3 cups powdered sugar
2 tablespoons nondairy milk
1 teaspoon vanilla extract
pinch of salt
1 cup crushed vegan chocolate sandwich cookies (about 10 cookies)*
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and lightly grease and line 2 8-inch or 3 6-inch cake pans with parchment paper. Set aside.
- Mix: Whisk together the all purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Add in the nondairy yogurt, nondairy milk, canola oil and vanilla extract and whisk until just combined. Do not over-mix.
- Crush: Add 15 cookies to a sealable plastic bag, remove the air and seal it tightly. Smash cookies with a rolling pin until the majority or the cookies are crushed. A few large chunks is ok. Fold the crushed cookies into the batter.
- Bake: Evenly distribute the batter between the prepared cake pans. Place pans on center rack of preheated oven and bake for 30-35 minutes or until toothpick inserted into the center of cake comes out clean with only a few crumbs clinging to it. Allow cake layers to cool in their pans for 20 minutes before inverting onto a cooling rack to cool completely.
- Frosting: Prepare the frosting while the cake layers cool. Beat shortening and vegan butter together in a large bowl using an electric hand mixer or stand mixer until smooth. Sift in the powdered sugar and pour in the nondairy milk and vanilla. Beat until frosting comes together. Place 10 cookies into the previously used sealable bag and crush again using a rolling pin. Pour crushed cookies into the frosting and beat again until cookies are evenly distributed.
- Assemble: Place a cooled cake layer onto a cake stand or cake plate. Spread a thick layer of frosting evenly over the top. Place a second cake layer atop the frosting layer and frost the top and sides of the cake. Repeat once more if making a 3 layer cake.
Notes
*Cake will keep in an airtight container at room temperature for 2-3 days. Unfrosted cake layers can be frozen for up to 1 month.
*Any vegan chocolate sandwich cookies will work for this recipe. There are several brands sold in health food stores or you can use Joe Joes from Trader Joes. Traditional Oreos are also accidentally vegan!
*Don't completely crush the cookies to dust! You want them to hold up in the cake and provide texture in the final product. They should be crushed, but not too crushed.
More Vegan Oreo Recipes
more vegan cakes and cupcakes
*This recipe is adapted from Oreo Cake with Oreo Coffee Buttercream from Broma Bakery.
I made this cake for my oreo loving husband and he absolutely loved it! This recipe is a new staple in our house.
Thank you, Brittany! So glad you guys enjoyed it!