Vegan Oreo Cake

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If you are looking for the ultimate showstopper dessert that is completely plant based and guaranteed to wow a crowd, this Vegan Oreo Cake is your new go to. With two rich layers of moist chocolate sponge, a creamy vanilla filling, and a luscious Oreo infused icing, this cake brings together everything you love about the classic cookie but in cake form. Topped with mini Oreos for extra flair, this is the kind of treat that turns any occasion into a celebration.

Whether you are baking for a birthday, a special get together, or just because you need some chocolatey comfort, this cake delivers every time. It’s a classic sandwich style cake that looks impressive, tastes indulgent, and is secretly super simple to make. Plus, since it’s 100% vegan, it’s a treat everyone can enjoy. No eggs, no dairy, no compromise on flavour or texture.

The chocolate sponge is soft and fluffy, with just the right amount of richness to balance the sweet vanilla buttercream sandwiched in the middle. The star of the show, though, is the Oreo icing. It’s creamy, crunchy, and loaded with real Oreo pieces for that unmistakable flavour and a bit of cookie crunch in every bite. And those mini Oreos on top? They’re not just cute – they’re downright irresistible.

This Vegan Oreo Cake is proof that plant based baking can be decadent, delicious, and downright drool worthy. You don’t need fancy ingredients or complicated techniques. Just a love for Oreos and a little bit of kitchen fun. So preheat that oven, grab your mixing bowls, and let’s bake a cake that’s as joyful to look at as it is to eat.

If you liked this Vegan Oreo Cake recipe why not try some of my other Vegan Oreo recipes –

• Oreo Cupcakes
• Oreo Cheesecakes

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.