Vegan Oreo Cake is a layered masterpiece that’s as delicious as it is stunning! Two homemade Oreo cakes are layered with the BEST chocolate whipped cream frosting. It’s indulgent, sweet, and delightfully decadent. Oreo lovers, rejoice – this one’s for you!
If you’re a fan of (oat) milk’s favorite cookie, you’ll love Vegan Oreo Cheesecake and Vegan Mint Chocolate Oreo Cupcakes! If you don’t want to use the Oreo brand, you can use Newman’s Own or Trader Joe’s brand chocolate cream filled cookies. But Oreos are dairy free and vegan friendly.
What I love about vegan Oreo cake
- It features tons of Oreos! I’m assuming that if you’re making this cake, you’re an Oreo fan. Lucky for you, this cake features plenty of Oreos in every single bite!
- It’s just so pretty. When you layer a cake with homemade frosting, it always garners plenty of “oohs” and “ahhs” at parties! This gorgeous cake can be served just about anywhere and you’ll get lots of compliments.
- You’ll never believe it’s vegan. Well, you may believe it’s vegan since you’re the one making it! However, the rich, silky frosting and moist cake layers will make it hard to convince your friends that there’s not a drop of eggs or dairy in the mix.
Ingredients needed (with substitutions)
For the whipped chocolate cream frosting (or go make my Vegan Buttercream Frosting and mix some chopped Oreos in it, either choice is good):
- Soy Milk – Make sure you’re using unsweetened soy milk to avoid an overly sweet frosting. May use another plain milk if you can’t have soy.
- Coconut Oil – Necessary for the vegan whipped cream, just like in my Heavy Whipping Cream Substitute.
- Powdered Sugar
- Cocoa Powder – Natural unsweetened cocoa powder is what you want.
- Vanilla Extract – Pure vanilla extract is always preferred over imitation.
- Oreos – Chopped up small in the chocolate whipped frosting.
For the Oreo cake:
- Cake Flour – You can substitute this with 2.5 cups of regular flour plus 2 tbs of cornstarch. Gluten free all purpose mix would also work okay.
- Baking Powder
- Salt
- Sugar
- Canola Oil – Another neutral flavored oil, like vegetable oil, also works well.
- Soy Milk – Or other non-dairy milk.
- Apple Cider Vinegar – Lemon juice or white vinegar work as well.
- Vanilla Extract
- Oreos
How to make Vegan Oreo Cake
Find the complete recipe with measurements below in the recipe card.
Prepare frosting the night before!
If you are making the chocolate whipped cream frosting, you need to start it the night before. Simply warm the soy milk in the microwave for a minute or two, then blend with the melted coconut oil until emulsified. Transfer to a bowl, cover and refrigerate overnight.
Make the cake layers
The next day when you’re ready, make the Oreo cake layers. This is easy to do in one bowl. First, mix the dry ingredients together, then pour in the oil, milk, vinegar and vanilla extract. Mix until just combined, then fold in the Oreo pieces. Bake for 30-35 minutes, then let cool completely before frosting.
Make the whipped frosting
Once the cakes are ALL THE WAY COOL (please don’t try to frost a cake that is even slightly warm, everything will fall apart), prepare the frosting.
Once the milk/oil mixture has chilled overnight, transfer it to the bowl of a stand mixer with a whisk attachment. Add the powdered sugar, cocoa and vanilla. Beat, starting on low speed and increasing to high.
The cream usually takes just a few minutes to thicken, so watch it carefully and do not over mix or it will get too thick and may even separate. It will look very much like real whipping cream and be fluffy in consistency.
Frost and serve
All that’s left to do is frost the cake, decorate and serve!
I put all the chocolate whipped cream in the middle layer for a super thick frosting layer, but it is also enough to frost the whole cake in a thinner layer.
I then made a batch of Vegan Buttercream Frosting for the outside and for piping on top in between whole Oreo cookies.
Other frosting choices
Besides the chocolate whipped cream frosting and vegan buttercream, you could use any of the following depending on your preference:
Whatever frosting you use, I recommend folding in some chopped small Oreo pieces. You can also use Oreo cookie crumbs.
Frequently asked questions
Yes, this Oreo Cake can be made vegan and gluten free by substituting gluten free Oreos and gluten free flour. Use a quality flour mix for best results.
In an airtight container in the fridge, this cake will stay fresh for about 3-4 days.
Yes, this cake freezes very well! Make sure it’s in a freezer safe food storage container and pop it in the fridge where it’ll stay nice and fresh for up to 3 months. You can save the whole cake or as individual slices.
More vegan cakes
- Chocolate Vegan Bundt Cake
- Vegan Strawberry Cake
- Vegan Tres Leches Cake
- Vegan Yellow Cake
- Vegan Lemon Cake
- Vegan Peanut Butter Cake
Vegan Oreo Cake
Ingredients
Chocolate Whipped Cream Layer, see Notes for more options
- 1 cup unsweetened soy milk
- 1 cup refined coconut oil, melted
- 1/2 cup powdered sugar
- 3 tablespoons natural cocoa powder
- 1/2 teaspoon pure vanilla extract
- 15 Oreo cookies chopped small or into crumbles
Oreo Cake
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup canola oil or other neutral oil
- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 2 teaspoons pure vanilla extract
- 15 Oreo cookies chopped into small pieces
Instructions
- *You must prepare the whipped cream frosting the night before, so plan accordingly! Otherwise, use a different frosting such as Vegan Buttercream Frosting or Vegan Chocolate Frosting.
Prepare the heavy whipping cream substitution the night before
- Pour the soy milk into a bowl and microwave for about 1 minute until warm, perhaps an extra minute if it's very cold to begin with.
- Place the warm soy milk and melted coconut oil into a blender and blend until emulsified on high. This will take about 1 minute in a high powered blender.
- Transfer to a bowl, cover and refrigerate overnight.
Make the cake
- Preheat the oven to 350 degrees F and grease two 9-inch cake pans. Place a circle of parchment paper in the bottom as well so the cakes don't stick.
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Now pour in the oil, milk, vinegar and vanilla extract. Mix with a large spoon until just combined, but be careful not to over mix or the cake will be dense. Fold in the chopped Oreo pieces.
- Divide the cake batter evenly between the pans and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Let the cakes cool for 10 minutes in the pans, then carefully transfer to a cooling rack. Let the cakes cool completely before frosting.
Make the chocolate whipped cream frosting
- Once the cream has chilled overnight and the cakes are cooling, transfer to the bowl of a stand mixer (or large bowl with an electric mixer).
- Add the powdered sugar, sift in the cocoa powder and add the vanilla. Beat the ingredients together, starting on low speed then increasing to high. It will take 3-10 minutes to start to thicken, but trust me it will happen. With my stand mixer on high speed, it usually only takes 3 minutes!
- Beat until it's thick, creamy and light, but stop once this happens or it may get weird and separate. It should look just like whipped cream. Scrape the sides of the bowl as needed. Fold in the chopped Oreo pieces or crumbs.
Frost, decorate and serve
- Once the cakes have cooled completely (this is so important, or the whipped topping will just melt and you will have a total mess on your hands), frost the cake generously. I like to put a pretty thick layer in between the cakes, then decorate the outside with vegan buttercream.
- Decorate the top with extra whipped cream or frosting and Oreo cookies, if desired. Enjoy! This cake must be stored in the refrigerator. It freezes well, too.
Notes
-
I love the chocolate whipped cream frosting for this cake, BUT you can easily just use my Vegan Buttercream Frosting, Vegan Chocolate Frosting, Vegan Cream Cheese Frosting or Vegan Swiss Meringue Buttercream. Simply fold in some chopped small Oreos. You can also use a blender to blend the cookies into crumbs if you prefer. I used a thick chocolate whipped cream layer, then used my buttercream to decorate the outside of the cake.
- For gluten free, use gluten free Oreos and flour.
Could I use unsweetened almond milk for the chocolate whipped cream? And do you think regular all purpose flour would work okay for the cake? The recipe looks and sounds delicious!
I believe almond milk will work but soy milk does work the best, if you can use it. All purpose flour should be okay, the cake just won’t be as light and fluffy. Hope you enjoy the cake!
This was so yummy and so easy to make it look impressive with the cookie and buttercream decorations. I tried it exactly how you suggested. Next time, I will just use all vanilla buttercream and leave out the chocolate filling. We found that it was a little too much for the cake and subtracted from the oreo flavour. Overall, very happy with the way this turned out!
Hi Nora! Love your recipes! They are always a hit! I made this cake last weekend and we loved it!! Any chance it can be converted into cupcakes? If so could you share how to do so.
Hi Katie. I’m thrilled you loved the cake! Yes, you can use the oreo cake batter for cupcakes instead. Using a muffin tin, fill each cupcake liner half full and bake in a 350ºF oven for 18-20 minutes, or until a toothpick comes out clean. Thanks for your fabulous feedback! Happy baking!
I’m not sure what happened with my frosting but it never thickened and just ended up separating at 10 min, maybe because I used oat milk. We can’t have soy though 🤔
Hmmm maybe it doesn’t work as well with certain types of milk.
This was my first vegan cake that did not totally fall apart! The texture of the cake and the frosting is wonderful! We skipped the cocoa powder and swapped in golden Oreos in the frosting because my little one wanted under the sea theme! It was all delicious!!
You never seem to disappoint! When I was getting the cake out of the oven, I tried seeing if it would “bounce back” but it didn’t. I ended up keeping it in for a tad too long (my bad!). Is it not supposed to bounce back?
Thanks Katherine! I don’t usually test cakes this way, I just check with a toothpick in the middle and if it comes out clean, it’s done. I don’t feel like vegan cakes are usually as “bouncy” so it’s not always a great method, at least in my opinion. 🙂
Could I make the heavy whip
Cream layer with a heavy coconut cream instead?
Sure, you could make a coconut based whipped topping instead.
I am making this for my son’s birthday but do not have “refined” coconut oil…is there a substitute? Maybe avocado oil to make the whipped frosting?
Hi Jenny. You can skip the whipped cream frosting and make another frosting instead, like my vanilla or chocolate frosting. Just mix in some crushed Oreos, if you want. The coconut oil is necessary for the whipped cream frosting though. Hope this helps!
Hi Nora, do you think I could bake all the batter in a 9×13 sheet pan (instead of two 9 inch rounds)? If I double the batter and bake two 9×13 sheets could I then layer them? Trying to figure out how to make this for a children’s birthday party where we will likely need double the amount of servings (30+). Alternatively, I wonder if the 16 servings are generously cut pieces? Maybe I could make the original and just cut smaller, child size pieces? Any advice you could offer is appreciated!
Hey! You can make the cake in a 9×13 inch pan, it will just need longer in the oven, about 45-50 minutes or so. I would be nervous personally about trying to layer another 9×13 inch cake on it, but it should work as long as it doesn’t break in the process! Or you could just make two 9×13 inch cakes with a layer of frosting. I’d probably make two cakes though, I don’t think one will be enough for 30 kids. Also, I wouldn’t try to double the recipe, but rather make 1 cake at a time. Things can get funny with cakes when you just double the batter, I couldn’t tell you why really but it’s true.
Thanks so much for the reply! If I’m brave enough to try it, I’ll let you know how it goes!
Hallo,
leider ist mir die Creme für die Füllung nicht gelungen. Fand die Anweisung sehr ungenau: die Milch eine Minute in die Mikrowelle, oder zwei Minuten….warum kann da nicht stehen wie warm die Milch sein soll? Auch wurde aus dem Rezept nicht klar um welches raffinierte Kokosöl es sich handeln könnte. Ein Beispiel dafür wäre super gewesen. Ich habe es mit Palmin gemacht, da hat nichts emulgiert… :/
I made this for my son’s birthday last week & it was a huge hit! Easy to make, easy to put together & the taste was fantastic. Will absolutely make it again, rate it 10/10!!
Hi Maria. Happy birthday to your son! I’m thrilled the cake was a hit! I appreciate your stellar review and feedback! Thank you!