Vegan Chocolate Oreo Cake Recipe

I made a Vegan Oreo Cake that tucks Oreo buttercream between stacked chocolate layers and starts with just one bowl and a few pantry staples.

I made a Vegan Oreo Cake once that even my most skeptical friends raved about, and it still surprises me. Layers of deep chocolate and a lacy crumb come together with simple staples like unsweetened cocoa powder and unsweetened non dairy milk, then a sneaky Oreo crunch folds into the frosting.

I wanted a cake that feels special but isnt precious, something you can pull from a one bowl batter and actually be proud of. If you like Vegan Cake Frosting and little cakes that hide clever tricks this recipe will make you want to know exactly how it works.

Ingredients

• All purpose flour: Gives structure, mostly carbs, small protein, not much fiber, plain staple.
• Granulated sugar: Pure sweetener, all carbs, no vitamins, adds moisture and sweetness, it’s addictive.
• Unsweetened cocoa powder: Deep chocolate flavor, antioxidants, bitter notes, sharpens chocolate taste and color.
• Non dairy milk and vinegar: Provides liquid, some protein depending on type, mild flavor, vinegar adds tang.
• Neutral oil: Gives tenderness, moist crumb and richness, mostly fats, no protein, calorie dense.
• Hot coffee or instant espresso: Enhances chocolate depth, brings bitter notes, makes flavor more intense.
• Vegan butter and powdered sugar: Makes creamy frosting, sugar sweetens, butter adds richness and spread.
• Oreo cookies: Adds crunch and cookie flavor, brings extra sugar and fats, great for texture.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (75 g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine salt
• 1 1/2 cups (360 ml) unsweetened non dairy milk (soy, almond or oat)
• 2 teaspoons apple cider vinegar or white vinegar
• 1/2 cup (120 ml) neutral oil (vegetable or canola)
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot water or hot strong coffee
• 1 teaspoon instant espresso powder (optional)
• 1 cup (226 g) vegan butter, softened
• 3 to 4 cups (360 to 480 g) powdered sugar, sifted
• 2 to 3 tablespoons unsweetened non dairy milk, for consistency
• 2 teaspoons vanilla extract (for the frosting)
• 12 to 16 Oreo cookies, finely crushed (use vegan Oreos)
• Pinch of salt
• Extra whole Oreos for decorating, about 8 to 12 (optional)

How to Make this

1. Preheat your oven to 350 F (175 C). Grease and line two 8 inch or 9 inch cake pans with parchment, then lightly oil the sides so the layers come out easier.

2. In a large bowl whisk together 2 cups all purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp fine salt until even.

3. Make the vegan buttermilk by mixing 1 1/2 cups unsweetened non dairy milk with 2 tsp apple cider or white vinegar, let sit a minute or two. In that same cup stir in 1/2 cup neutral oil and 2 tsp vanilla.

4. Dissolve 1 tsp instant espresso powder (optional) in 1 cup hot water or hot strong coffee, then slowly add the wet milk mixture to the dry ingredients and mix until mostly combined. Pour in the hot coffee/water with espresso and stir until smooth, don’t over mix though a few small lumps are ok.

5. Divide batter evenly between the prepared pans and bake 25 to 30 minutes, or until a toothpick comes out with just a few crumbs. Let the cakes cool in the pans 10 minutes, then turn out onto a wire rack to cool completely.

6. While the cakes cool make the Oreo buttercream. Beat 1 cup (226 g) softened vegan butter until creamy, then add 3 to 4 cups sifted powdered sugar a cup at a time. Add a pinch of salt, 2 tsp vanilla and 2 to 3 tbsp unsweetened non dairy milk to reach a spreadable consistency. Taste and adjust.

7. Fold in 12 to 16 finely crushed vegan Oreo cookies to the frosting, reserving a couple tablespoons of crumbs and a few whole Oreos for decorating if you want. Don’t over stir, you want little cookie bits throughout.

8. If your cake layers domed, level them with a serrated knife or chill/freeze 15 to 20 minutes first so they’re easier to trim. Place the first layer on your cake board or plate, spread about a third of the frosting, add the second layer and repeat.

9. Do a thin crumb coat of frosting around the whole cake, chill 15 to 20 minutes to set, then finish frosting smoothly with the rest of the buttercream. Press reserved crumbs around the sides or top and arrange extra whole Oreos for decoration.

10. Chill the cake at least 30 minutes to set before slicing. Store covered at room temp up to 2 days or refrigerate up to 5 days, just bring to room temp 20 to 30 minutes before serving for the best texture. Tips: using hot coffee gives deeper chocolate flavor, sift powdered sugar for a smoother frosting and don’t open the oven too early while baking.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Two 8 or 9 inch round cake pans lined with parchment
3. Parchment paper and a little neutral oil or nonstick spray
4. Two large mixing bowls (one for dry, one for wet)
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula or silicone scraper
8. Electric hand mixer or stand mixer for the buttercream
9. Wire cooling rack
10. Serrated knife or cake leveler (for trimming domes)

FAQ

Vegan Chocolate Oreo Cake Recipe Substitutions and Variations

• All purpose flour: swap for a 1:1 gluten free all purpose flour blend (use the same weight, 250 g) — cake may be a bit more crumbly, or try whole wheat pastry flour 1:1 for a nuttier, slightly denser cake.
• Granulated sugar: use coconut sugar or light brown sugar 1:1 for deeper caramel notes and more moisture, or a monk fruit/erythritol baking blend labeled 1:1 if you need less sugar, expect less browning.
• Neutral oil: replace with melted refined coconut oil 1:1 (no coconut flavor), or cut fat by swapping up to half the oil with unsweetened applesauce — try 1/4 to 1/2 cup applesauce plus the rest oil to keep crumb tender.
• Vegan butter for frosting: use a firm plant based stick margarine or vegetable shortening 1:1 for stability, or substitute chilled solid coconut oil 1:1 and beat well to aerate; for a tangier frosting swap half the butter for vegan cream cheese and reduce powdered sugar a bit so it stays spreadable.

Pro Tips

Four pro tips

1. Measure flour the right way: spoon it into your cup then level with a knife, dont pack it or the cakes will come out dense. If you have a scale use it, its way more consistent than cups.

2. Use hot coffee for deeper chocolate flavor but dont pour boiling water straight in, let it sit a few seconds then add it last so it loosens the batter without activating the baking powder too early. Mix just until combined, overmixing makes the crumb tough.

3. Chill layers before trimming or frosting, 15 to 20 minutes firms them up and makes leveling way easier. If youre short on time freeze for about 10 minutes but dont leave them too long or theyll get rock hard.

4. For the Oreo buttercream fold in the crumbs gently so you keep little cookie chunks, dont pulverize everything or the frosting will turn gray and runny. If the frosting goes soft, chill it briefly then whip again, and add a tiny pinch of salt to cut the sweetness if needed.

Vegan Chocolate Oreo Cake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made a Vegan Oreo Cake that tucks Oreo buttercream between stacked chocolate layers and starts with just one bowl and a few pantry staples.

Pin

Servings

12

servings

Calories

646

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. Two 8 or 9 inch round cake pans lined with parchment
3. Parchment paper and a little neutral oil or nonstick spray
4. Two large mixing bowls (one for dry, one for wet)
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula or silicone scraper
8. Electric hand mixer or stand mixer for the buttercream
9. Wire cooling rack
10. Serrated knife or cake leveler (for trimming domes)

Ingredients

• 2 cups (250 g) all purpose flour

• 1 3/4 cups (350 g) granulated sugar

• 3/4 cup (75 g) unsweetened cocoa powder

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon fine salt

• 1 1/2 cups (360 ml) unsweetened non dairy milk (soy, almond or oat)

• 2 teaspoons apple cider vinegar or white vinegar

• 1/2 cup (120 ml) neutral oil (vegetable or canola)

• 2 teaspoons vanilla extract

• 1 cup (240 ml) hot water or hot strong coffee

• 1 teaspoon instant espresso powder (optional)

• 1 cup (226 g) vegan butter, softened

• 3 to 4 cups (360 to 480 g) powdered sugar, sifted

• 2 to 3 tablespoons unsweetened non dairy milk, for consistency

• 2 teaspoons vanilla extract (for the frosting)

• 12 to 16 Oreo cookies, finely crushed (use vegan Oreos)

• Pinch of salt

• Extra whole Oreos for decorating, about 8 to 12 (optional)

Directions

• Preheat your oven to 350 F (175 C). Grease and line two 8 inch or 9 inch cake pans with parchment, then lightly oil the sides so the layers come out easier.
• In a large bowl whisk together 2 cups all purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp fine salt until even.
• Make the vegan buttermilk by mixing 1 1/2 cups unsweetened non dairy milk with 2 tsp apple cider or white vinegar, let sit a minute or two. In that same cup stir in 1/2 cup neutral oil and 2 tsp vanilla.
• Dissolve 1 tsp instant espresso powder (optional) in 1 cup hot water or hot strong coffee, then slowly add the wet milk mixture to the dry ingredients and mix until mostly combined. Pour in the hot coffee/water with espresso and stir until smooth, don’t over mix though a few small lumps are ok.
• Divide batter evenly between the prepared pans and bake 25 to 30 minutes, or until a toothpick comes out with just a few crumbs. Let the cakes cool in the pans 10 minutes, then turn out onto a wire rack to cool completely.
• While the cakes cool make the Oreo buttercream. Beat 1 cup (226 g) softened vegan butter until creamy, then add 3 to 4 cups sifted powdered sugar a cup at a time. Add a pinch of salt, 2 tsp vanilla and 2 to 3 tbsp unsweetened non dairy milk to reach a spreadable consistency. Taste and adjust.
• Fold in 12 to 16 finely crushed vegan Oreo cookies to the frosting, reserving a couple tablespoons of crumbs and a few whole Oreos for decorating if you want. Don’t over stir, you want little cookie bits throughout.
• If your cake layers domed, level them with a serrated knife or chill/freeze 15 to 20 minutes first so they’re easier to trim. Place the first layer on your cake board or plate, spread about a third of the frosting, add the second layer and repeat.
• Do a thin crumb coat of frosting around the whole cake, chill 15 to 20 minutes to set, then finish frosting smoothly with the rest of the buttercream. Press reserved crumbs around the sides or top and arrange extra whole Oreos for decoration.
• Chill the cake at least 30 minutes to set before slicing. Store covered at room temp up to 2 days or refrigerate up to 5 days, just bring to room temp 20 to 30 minutes before serving for the best texture. Tips: using hot coffee gives deeper chocolate flavor, sift powdered sugar for a smoother frosting and don’t open the oven too early while baking.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 171g
• Total number of serves: 12
• Calories: 646kcal
• Fat: 32.8g
• Saturated Fat: 12g
• Trans Fat: 0.04g
• Polyunsaturated: 3.3g
• Monounsaturated: 12.5g
• Cholesterol: 0mg
• Sodium: 319mg
• Potassium: 133mg
• Carbohydrates: 91.2g
• Fiber: 3.3g
• Sugar: 72.6g
• Protein: 6.5g
• Vitamin A: 200IU
• Vitamin C: 0.1mg
• Calcium: 67mg
• Iron: 1.5mg