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!

top of an oreo cake showing piped frosting and oreos on a cake stand.

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.
fork cutting into a piece of vegan oreo cake on grey background.

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
uncooked oreo cake batter in two round pans.

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.

baked vanilla cookie cakes on cooling rack.

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.

chocolate whipped frosting in a bowl with spatula.

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.

two layers of oreo cake on marble cake stand without frosting.

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.

whole oreo cake with white frosting and lots of cookies on top.

Frequently asked questions

Can it be made gluten free?

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.

How long will Vegan Oreo Cake stay fresh?

In an airtight container in the fridge, this cake will stay fresh for about 3-4 days.

Can I freeze Vegan Oreo Cake?

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.

looking down on a piece of cake with whipped chocolate frosting on grey tile background.

More vegan cakes

fork cutting into a piece of vegan oreo cake on grey background.
whole cake with oreos and white frosting on top
5 stars (4 ratings)

Vegan Oreo Cake

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.
Prep: 30 mins
Cook: 35 mins
Total: 1 hr 5 mins
Servings: 16 slices

Ingredients 
 

Chocolate Whipped Cream Layer, see Notes for more options

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 

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

  1. 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.
  2. For gluten free, use gluten free Oreos and flour.

Nutrition

Serving: 1of 16 servings | Calories: 485kcal | Carbohydrates: 54g | Protein: 5g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 176mg | Potassium: 210mg | Fiber: 2g | Sugar: 32g | Vitamin A: 79IU | Calcium: 89mg | Iron: 3mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: ,

you may also like:

Comments

    1. I don’t know how it will turn out without oil, it probably won’t be the same though, sorry. I hope you enjoy the cake!

  1. Phew, this recipe was a lot of work LOL but as always it turned out wonderful tasting. I learned from this recipe the difference between regular coconut oil and refined coconut oil. I accidently used regular and it tasted VERY coconut-y on the middle chocolate layer. But that was my mistake as your recipe clearly called for refined. Also, it was kind of confusing about where the vegan buttercream is used. I would recommend adding the “vegan buttercream” to the list of ingredients so it’s more clear that you need the middle chocolate filling AND the vegan buttercream. TYSM!♥

  2. I’m a bit confused. Do you use vegan buttercream for decorate the cake and use the chocolate whipped cream in the middle only?

    1. Apologies for the confusion, Karen! Yes, the buttercream is only used to decorate the outside of the cake (you can pipe the extras on top, too) while the chocolate whipped cream is sandwiched in between the two cake layers. You can see what the assembled cake should look like in the photos above. I hope this helps!

        1. Yes, you can use the oreo cake batter for cupcakes instead. Fill a lined muffin tin half full and bake in a 350ºF oven for 18-20 minutes, or until a toothpick comes out clean.

  3. Hi, I made this today for my daughter’s name day and it turned out great!!! I was looking for a good vanilla Oreo cake and I found yours! Thanks for the recipe😀

    1. Thank you for sharing your fantastic feedback and review, Shannon! I’m thrilled that the cake was a hit! This will be a great dessert for a get together! Wishing you lots of happy cooking!

  4. Made this today/yesterday. Halved the recipe and used two 6 inch cake pans. Absolutely delicious. My 12 year old son requested it for his next birthday.

    1. I’m so glad the cake was a hit with your son! Thank you for taking time to share your great feedback and experience! Happy cooking!

  5. Can’t wait to try this! Can the powdered sugar be reduced to maybe 1/4 cup? It’s soon good,BUT I need to eat less sugar.

  6. To much oil for me, but this looks absolutely delicious and I love Oreo cookies. Just wish there was a replacement for the oil.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.