Can I use any type of non-dairy yogurt for the cake?

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.

Can I substitute another oil for canola oil in the cake?

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.

Are all chocolate sandwich cookies vegan?

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.

Can I use a different type of frosting instead of the shortening-based frosting?

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.

Can I make cupcakes instead of a layer cake with this recipe?

This recipe is inspired by our vegan cookies n' cream cupcakes . Please see this recipe if you are interested in making cupcakes.

Vegan Oreo Cake

Print Recipe

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Moist vanilla cake layers full of crushed Oreo cookies smothered in homemade cookies and cream frosting. All 100% vegan.

Author: Lyndsey Hiltner
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

Scale

For the Cake

3 cups all purpose flour

2 cups granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup nondairy yogurt (unflavored and unsweetened)

1 cup nondairy milk

1/2 cup canola oil

1 tablespoon vanilla extract

1 1/2 cups crushed vegan chocolate sandwich cookies (about 15 cookies)*

For the Frosting

1 cup non-hydrogenated shortening

1/4 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)*

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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.

Find it online: https://censoredbaker.com/vegan-oreo-cake/