This chocolatey and fluffy vegan oreo cake is exactly what you need when you love Oreo cookies and cookies 'n' cream flavored treats in general. It takes less than 30 minutes to make and is so delectable.
Oreos are vegan here in the U.K and while that is awesome, I completely understand that they may not be in other countries. If that is the case where you live, substitute them for your favorite vegan chocolate cookies or a dairy-free cookies 'n' cream cookie alternative.
The cake is actually filled with cookie crumbs, as well as being covered generously with dairy-free buttercream frosting. It all compliments each other so nicely and dairy-free single cream also makes a nice addition.
So many of you loved the Oreo element to my vegan red velvet cake so I thought to myself, what if I make a loaf cake that is completely about Oreos and nothing else? Well, here it is! Also check out my vegan oreo cheesecake and vegan oreo chocolate chip cookies recipes for more Oreo inspiration.
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Why You Will Love This Cake
- A Cookie Dream - If you love all things cookies, you're going to love this Oreo cake. Like I mentioned above, cookie crumbs are folded into the cake batter, as well as being sprinkled on top. Some other cookie recipes that you will enjoy, include my vegan espresso chocolate chip cookies and vegan white chocolate macadamia nut cookies.
- Wonderful Texture - The cake is crumbly due to the cookies being inside, as well as super light and fluffy too. Let's not forget the Oreo buttercream frosting too which is a real winner.
- Easy To Make - To make this cake, follow these simple steps. Crush some Oreo cookies, then make the chocolatey cake batter before folding those cookie crumbs into it. Pour the cake batter into the prepared cake tins and bake, before decorating with Oreo frosting.
- Allergy Friendly & Plant Based - This vegan oreo cake recipe is wholly vegan and dairy free.
Ingredient Notes
- Apple cider vinegar – This is the main ingredient for the vegan ‘buttermilk’. Mix it into your soy milk and let it curdle. This will then react with the leavening agents to create an amazing consistency.
- Cocoa powder – This gives the loaf cake its delicious chocolatey flavor.
- Canola oil – This is the same thing as rapeseed oil. I chose this kind of oil in order to achieve a similar moist texture to the ones found in my eggless lemon cake, eggless red velvet cake and vegan cranberry orange cake. Canola oil really does have this effect!
- Oreos – These will be used for both the cake batter and as a topping.
- Vegan butter block – Use a block of dairy-free butter for the Oreo buttercream frosting, instead of a spread.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If Oreos aren't your favorite type of cookie, you can substitute them for any other kinds of cookies that you like. For example, I've made a Lotus Biscoff cake by substituting them 1:1 for the Oreos and it tasted amazing. Some other treats which are filled with cookies are my vegan rocky road bars and my vegan biscoff candy bars.
- The cake itself may be enough Oreos for you. You can leave out the Oreo buttercream if you prefer and simply eat the cakes as two separate ones. I've done this on many occasions and it is still very tasty.
How To Make A Vegan Oreo Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Crush the Oreos until they're fine enough to fit through a sieve.
2: Mix the apple cider vinegar together with your soy milk until it curdles.
3: Combine all of your dry ingredients inside a large bowl.
4: Next, pour your curdled ‘buttermilk’ into the dry ingredients.
5: Once you have poured in the vegan ‘buttermilk’, also add all of the remaining wet ingredients.
6: Now, fold the dry ingredients into your wet ingredients.
7: Carefully pour the folded mixture into two greased loaf pans. Bake in the preheated oven for 20 minutes.
8: Take the two cakes out from the oven and allow them to cool fully. Decorate with the buttercream frosting.
Expert Tips
Preheat your oven fully - Fifteen minutes is usually enough time to let an oven preheat completely. The cake will not bake in the correct amount of time if the temperature isn't consistent.
Always fold the cake batter - Over-mixing cake batter can give them a dense outcome. Keep mixing to a minimum and instead, patiently fold until all the flour pockets have disappeared.
Recipe FAQs
In the United Kingdom, Oreos are vegan but the recipe differs in different countries. Therefore, you should always check the individual recipes on the packages, as per your country.
Oreos consist of a chocolate cookie exterior and a creme filling. Both compliment each other deliciously.
I recommend that you store this yummy Oreo cake inside an airtight container at room temperature for up to three days. If not, store in the fridge for up to 4 days (in an airtight container). Do not freeze.
More Vegan Chocolate Cake Recipes
If you tried this Vegan Oreo Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Vegan Oreo Cake
Ingredients
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 175 g all-purpose flour sifted
- 25 g cocoa powder
- 150 g brown sugar
- 45 g oreo crumbs sifted (see notes)
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml canola oil
- 1 teaspoon vanilla extract
For the oreo buttercream frosting:
- 225 g vegan butter block
- 240 g powdered sugar
- 75 g oreo crumbs* sifted (see notes)
For the topping:
- crushed oreos to taste
Instructions
Chocolate Oreo cake:
- Preheat the oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm loaf cake tins with vegan butter. Set aside.
- Now it's time to make the vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a stir, then set aside for 7-8 minutes until it curdles. You can measure out the other cake ingredients while you are waiting.
- To a large mixing bowl, add the flour, cocoa powder, sugar, oreo crumbs, baking powder, baking soda and salt. Combine well.
- Pour the curdled soy milk, oil and vanilla into the dry mixture and fold the batter well until there are no more pockets of flour. This takes a little longer than mixing but it results in a much better cake in terms of texture.
- Evenly pour the cake batter into the prepared cake tins and bake in the center of the oven for 20 minutes. A skewer will come out clean when they are baked all the way through.
- Take the baked cakes out from the oven and let them cool in the tins for 15 minutes. After that, remove the cakes from the tins and place them onto to a cooling rack to cool completely. Don't spread any frosting onto the cakes until they have cooled.
Oreo buttercream frosting:
- With the paddle attachment, cream the vegan block butter on a medium-high speed for 2 minutes or use a large bowl and wooden spoon and cream by hand also for 2 minutes.
- Add half of the powdered sugar and beat the buttercream mixture on a medium speed until it is combined and thickening. After that, gradually add the remaining powdered sugar and the Oreo crumbs. Beat one more time on a medium speed until the frosting is nice and thick.
- Spread half of your frosting in between the flat sides of the two cake halves and spread the other half on top of the loaf. Sprinkle the crushed Oreos over the top of the frosting and enjoy!
Video
Notes
- Fifteen minutes is usually enough time to let an oven preheat completely. The cake will not bake in the correct amount of time if the temperature isn't consistent.
- Over-mixing cake batter can give them a dense outcome. Keep mixing to a minimum and instead, patiently fold until all the flour pockets have disappeared.
- Make sure that you have crushed your Oreo cookie fine enough so that they can fit through a sieve.
Rita says
Please send receipes