Vegan Oreo Cake Recipe

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This Vegan Oreo Cake Recipe is the perfect celebration cake for Oreo lovers. Two layers of rich vegan chocolate sponge are sandwiched together with smooth vanilla buttercream and topped with a creamy Oreo frosting packed with crushed cookies. It’s easy to make, looks impressive and is guaranteed to be a hit at birthdays, parties or any special occasion.

TL:DR

• Rich vegan chocolate cake with creamy Oreo frosting.

• 100% vegan and dairy-free.

• Two soft chocolate sponge layers with a vanilla buttercream filling.

• Decorated with crushed Oreos and mini Oreos.

• Serves 12.

• Perfect for birthdays, celebrations and Oreo fans.

Vegan Oreo Cake Recipe

Ingredients

For the Chocolate Sponge

• 360g plain flour
• 400g caster sugar
• 50g cocoa powder
• 1 tablespoon baking powder
• ½ teaspoon salt
• 120ml sunflower oil
• 120ml maple syrup
• 260ml soya milk
• 1 teaspoon vanilla extract

For the Oreo Buttercream

• 125g vegan butter block, softened
• 125g vegan margarine spread
• 500g icing sugar, sifted
• 1 teaspoon vanilla extract
• 50g Oreos, finely crushed
• 12 mini Oreos, for decorating

How to Make Vegan Oreo Cake Recipe

Step 1: Prepare the Cake Batter

Preheat your oven to 180°C (350°F) and grease and line two 8-inch round cake tins.

In a large mixing bowl, whisk together the plain flour, caster sugar, cocoa powder, baking powder and salt.

In a separate jug, mix together the sunflower oil, maple syrup, soya milk and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth batter.

Divide the mixture evenly between the prepared cake tins.

Step 2: Bake the Cakes

Bake for 25–30 minutes, or until the cakes have risen and spring back when lightly pressed.

Allow the cakes to cool in their tins for a few minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Buttercream

Beat together the vegan butter block, vegan margarine spread and vanilla extract until light and fluffy.

Gradually mix in the sifted icing sugar until smooth.

Blitz 50g of Oreos in a food processor until they become fine crumbs.

Divide the buttercream into two equal portions.

Mix the Oreo crumbs into one portion, leaving the other portion as plain vanilla buttercream.

Step 4: Assemble the Cake

Place one sponge layer onto your serving plate or cake board.

Spread the plain vanilla buttercream evenly over the top using an offset palette knife.

Place the second sponge layer on top.

Spread approximately one-third of the Oreo buttercream over the top of the cake.

Transfer the remaining Oreo buttercream into a piping bag fitted with a large round nozzle.

Pipe 12 evenly spaced swirls or domes around the edge of the cake.

Finish each one with a mini Oreo.

Top Tips

• Make sure the cakes are completely cool before icing.
• Crush the Oreos into fine crumbs to stop the piping nozzle clogging.
• If the buttercream feels too soft, chill it for 10–15 minutes before decorating.
• Use a cake turntable if you have one to make decorating easier.

Variations

• Add chopped Oreos between the cake layers for extra crunch.
• Drizzle melted vegan chocolate over the finished cake.
• Decorate with chocolate shavings or dairy-free chocolate chips.
• Turn the recipe into Oreo cupcakes using the same sponge mixture.

Serving Suggestions

This Vegan Oreo Cake is perfect for birthdays, celebrations, afternoon tea or any occasion that calls for chocolate cake. Serve with vegan ice cream or enjoy with a hot cup of coffee.

Storage

Store the cake in an airtight container for up to 4 days at room temperature, or refrigerate for up to 5 days. Bring it back to room temperature before serving for the softest sponge and creamiest buttercream. The undecorated sponge layers can also be frozen for up to 3 months.

FAQs

Are Oreos Vegan?

Recipes similar to Vegan Oreo Cake Recipe

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Vegan Oreo Cake

Difficulty: Easy

Servings

12

servings

Prep time

1

hour 

Cooking time

30

minutes

Total time

1

hour 

30

minutes

Two layers of chocolate sponge with an Oreo Frosting

Ingredients

• For the Sponge

• 360g Plain Flour

• 400g Caster Sugar

• 50g Cocoa Powder

• 1 tbsp Baking Powder

• 1/2 tsp Salt

• 120ml Sunflower Oil

• 120ml Maple Syrup

• 260ml Soya Milk

• 1 tsp Vanilla Extract

• For the Icing

• 125g Vegan Butter Block

• 125g Vegan Margarine Spread

• 500g Icing Sugar

• 1 tsp Vanilla Extract

• 50g Oreos

• 12 Mini Oreos for Decorating

Directions

• For the Sponge
• Preheat the oven to 180ºc/350ºf and grease and line two 8 inch round cake tins.
• In a large bowl mix the flour, sugar, cocoa powder, baking powder and salt.
• In a separate bowl mix together the sunflower oil, maple syrup, vanilla and soya milk. Slowly pour this into to dry ingredients while mixing. 
• Divide evenly between the cake tins. Bake in the oven for 25 - 30 minutes, until the sponge springs back when you press it. Allow to cool completely.
• For the Icing
• Beat together the butter block, margarine and vanilla extract until smooth and whipped.
• Use a food processor to turn 50g of Oreos into fine crumbs.
• Divide the icing into two even parts. Mix the Oreos with one half of the icing.
• Place one layer of sponge on a plate or cake board and spread the vanilla icing (without the Oreos) on top with an offset palette knife.
• Put the second layer of sponge on top and spread on about a third of the Oreo icing.
• Put the remaining Oreo icing in a piping bag with a large round piping tip. Pipe 12 blobs of icing around the edge of the top of the cake.
• Top each blob of icing with a mini Oreo.

Comments

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