Vegan Oreo Cake
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This vegan Oreo cake is an absolute dream! The chocolate cake is soft, moist, and layered with an Oreo buttercream frosting that is full of the crushed up cookies. It’s dairy free, egg free, and so easy to make!
This chocolate Oreo cake has been my go-to cake since I was a teen. It’s so simple, yet so delicious and feels more exciting than a regular chocolate cake (although I never get sick of a good vegan chocolate cake).
This chocolate layer cake is moist (sorry if you hate that word), soft, and fluffy, and it isn’t too rich – so it lets the Oreo cookies shine!
I made this for a friend recently and she told me that between two people, they finished the entire thing in a weekend.
When I told her it was vegan, she didn’t even believe me! Yep – it’s that good! So if you love Oreos and you love cake, this one’s for you!
Featured Reader Review
“I’ve made this recipe twice now and each time, within the hour, it’s been demolished by all eating, vegans and non-vegans alike. The sponge is amazingly soft and (although I hate that word) very very moist. It’s also not too sweet, so pairs very well with the Oreo buttercream. A winner for sure, with easy pantry items on hand.”
Hajar
Why This Vegan Oreo Cake Works
- The vegan chocolate cake uses oil instead of butter, which is what makes it super moist and soft!
- The Oreo buttercream frosting uses crushed up cookies with the filling included, so it tastes just like the Oreo cookie in buttercream form.
- This cake makes thick chocolate cake layers in two 8 inch pans, but can also be easily baked as a sheet cake. You can even use this recipe to make vegan Oreo cupcakes!
- The chocolate cake on its own isn’t too sweet, which provides a perfect balance to the sweetness of the Oreo buttercream frosting.
- It’s so easy to make – you don’t even need a mixer for the chocolate cake!
Ingredients Needed
- Vegetable Shortening: The vegan Oreo frosting uses vegetable shortening as well as vegan butter. You can replace the shortening with more vegan butter, but the shortening really helps to create a buttercream that holds it’s shape at room temperature and doesn’t melt.
- Oreos: Although the Oreos are crushed up before they go into the buttercream, I recommend using actual Oreo cookies instead of store-bought Oreo crumbs. You get more big chunks of Oreo’s and the filling makes the buttercream taste just like Oreo cookies!
- Oil: I use vegetable oil in this recipe, but you can use any neutral-tasting oil.
- Milk: I usually bake cakes with unsweetened soy or almond milk, but you can use any vegan milk you have on hand.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
STEP ONE: Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan. Set aside.
STEP TWO: Combine all the dry ingredients in a medium bowl and whisk until combined. Pour in all the wet ingredients and mix until no lumps remain.
STEP THREE: Divide the batter evenly between the two pans, then bake for 16-23 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool in the pans while you make the buttercream.
STEP FOUR: Crush the Oreo cookies up (filling included) using a blender, food processor, or by putting them in a bag and crushing them with a rolling pin. You can crush them up as much as you’d like. I like to use a mix of crumbs with some big chunks as well. Set aside.
STEP FIVE: Add vegetable shortening and vegan butter to a bowl and use a handheld mixer or standing mixer to beat them together until smooth. Add in the vanilla and salt.
STEP SIX: Add the powdered sugar 1/2 cup at a time until desired consistency is reached. If the buttercream is too thick, you can add 1 tsp of milk to thin it out.
STEP SEVEN: Mix the Oreo crumbs and chunks into the buttercream. I like to first mix in the fine crumbs then add the larger chopped up pieces and give it one more quick mix. Cover and refrigerate until the cakes have completely cooled. Assemble the cake layers (tips below) and enjoy!
Assembling the cake
I will be the first to admit that I’m not a cake decorator, but here is how I assemble this vegan Oreo cake:
- Once the cakes have cooled completely, remove them from the pan and use a serrated knife to level out the tops.
- Place the thickest cake on your cake board, cake plate, or cake stand and place a large dollop of frosting on top. Spread it around evenly, stopping around an inch before you get to the edge.
- Place the second cake layer on top, then place the cake in the freezer for 15 minutes.
- Frost the outside of the cake using the back of an offset spatula. Use a bench scraper to smooth it out (this buttercream has a lot of Oreo cookie crumbs and chunks so it is harder to smooth out and won’t be completely smooth unless you’ve ground the cookies very finely).
- Frost the top of the cake and then decorate with more Oreo crumbs, chopped up Oreos, and/or whole Oreos if desired.
Pan Size Modifications
To make a 3 layer cake: These cake layers are pretty thick, so an easy way to make this cake into a three tiered cake is to just divide the batter between 3 pans. Note that the layers will be thinner than the ones in these pictures, since the batter is being divided between 3 pans instead of 2. Alternatively, you can also times the recipe by half.
To make a 9×13 cake: To make this into aone layer 9×13 cake, pour the batter into the prepared 9×13 pan. Check on it after around 20 minutes. It’s ready when a toothpick stuck in the middle of the cake comes out clean. You will only need around half of the amount of Oreo buttercream if making this recipe as a sheet cake.
To make vegan Oreo cupcakes: This recipe will make around 20-24 cupcakes. Fill the liners 2/3 of the way full and bake around 18 minutes, or until a toothpick inserted in the middle comes out clean.
You might end up with some leftover frosting, but it can be frozen (instructions below).
Expert Tips
- Don’t skip the parchment on the bottom! This is the only way I’ve ever been able to get my cakes easily out of the cake pans. Just place the cake pan on a piece of parchment and then trace it out and cut a perfect circle of parchment out.
- Please properly measure your flour and cocoa powder using either a kitchen scale or using the scoop and level method. If you want to ensure a moist cake, you have to measure your flour the right way!
- Let the cakes cool completely on a cooling rack before attempting to remove them from the pan. I also recommend running a butter knife around the outside of the cake before removing it from the pan.
- To remove the cakes from the pan, flip the pan upside down onto the cooling rack. This helps to flatten the top of the cake.
- If you are like me and you want Oreo cookie chunks in your frosting, then the cake isn’t going to be completely smooth. If you’re going for a smooth look, grind the Oreos up really fine.
Storage Instructions
Cakes tend to dry out in the fridge, so I recommend this cake be stored at room temperature for 3-4 days. Just make sure it’s covered (I use a cake carrier).
If you didn’t use vegetable shortening in the buttercream, it might get meltey depending on the vegan butter you use. It’s best to wait to frost the cake until close to when you will be serving it.
Freeze any leftover buttercream in an airtight container for up to 2 months. Thaw it in the fridge then mix it up using a handheld or standing mixer before using it.
More Vegan Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Vegan Oreo Cake
Ingredients
Chocolate Cake
- 2½ cup (312.5 g) all-purpose flour
- 1½ cup (300 g) granulated sugar
- ½ cup (43 g) unsweetened cocoa powder
- ¾ tsp salt
- 1½ tsp baking powder
- 1½ tsp baking soda
- 2 tbsp (24 ml) white vinegar
- 1 cup (250 ml) vegan milk
- ½ cup (110 ml) vegetable oil (or other neutral oil like canola oil)
- 2 tsp vanilla extract
- ¾ cup (168 ml) water
Oreo Buttercream Frosting
- 1¼ cup (262 g) vegan butter, softened
- ½ cup + 2 tbsp (156 g) vegetable shortening*, SEE NOTES
- 2½ tsp vanilla extract
- ½ tsp salt
- 3¾-4¼ cup (470 g) powdered sugar
- 20 Oreo cookies + more for decorating
Instructions
Vegan Chocolate Cake
- Preheat oven to 350°F. Prepare two 8 inch round cake pans by spraying the insides with cooking spray and cutting round pieces of parchment paper to line the bottoms of the pans.*(SEE NOTES) Set aside.
- In a medium bowl, combine flour, cocoa powder, sugar, baking soda, baking powder, and salt and whisk together until most clumps are gone.
- Add in the milk, water, oil, vanilla extract, and vinegar and mix until lumps are gone.
- Evenly divide the batter between the prepared pans. Bake for 18-30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Place the cake pans on a cooling rack and leave the cakes in the pans until they've cooled completely. When removing the cakes from the pans, run a knife around the edges and turn them upside down onto the cooling rack. While they cool, make the buttercream.
Oreo Buttercream Frosting
- Leave the filling in the Oreos and crush them up using a blender or food processor. You can also put them in a ziploc bag and go over them with a rolling pin. Set the crushed Oreos aside.
- In a medium bowl, use a handheld mixer or standing mixer to mix the vegetable shortening and vegan butter together until they are smooth. If there are a few small chunks of shortening you can smooth them out using a spatula.
- Add in the vanilla extract and salt, then slowly add in the powdered sugar, 1/2 cup at a time until it reaches your desired consistency. If it seems too thick, add in about 1-2 tsp of milk to thin it out.
- Mix in the crushed Oreos and chill covered in the fridge until you're ready to assemble the cakes.
Assembling the Cake
- Remove the (completely cooled) cakes from the pans. Run a butterknife around the edges of the cake to make this easier.
- Use a serrated knife to flatten the top of the cakes if they have domed. This will create a more even, upright cake.
- Place the thickest cake on the cake plate, cake stand, or cake board and top it will buttercream. Spread the frosting towards the edges of the cake, leaving about and inch of space before it reaches the edges.
- Place the second layer of cake on top, then freeze the cake for 15 minutes (this is optional). Use the back of an offset spatula to frost the outside of the cake, then smooth it out with a bench scraper. Unless you ground the Oreos up really fine, the frosting won't be completely smooth because of the cookie chunks.
- Frost the top of the cake and then top with more Oreo crumbs, big pieces of Oreo cookie, and/or whole Oreos if desired.
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This cake was incredible. Could not tell it was vegan. In case it helps anyone else, here are recs for ingredients:
1. Dutch processed cocoa powder really makes it an Oreo cake!
2. Oatly Full Fat Oat Milk
3. Violife Plant Butter
4. Chosen Foods Avocado oil shortening. It’s the only one I’ve tried with a truly neutral taste
5. Newman O’s instead of Oreos.
I personally made half the amount of Oreo buttercream and just used it for the filling and some on top (no frosting on sides). Thank you!
Thank you for your review!
Can I use coconut oil instead of vegetable or canola oil? These hurt my son’s stomach.
Hi Desirea! If sunflower oil is an option that would be best. I haven’t tried it with melted coconut oil. It could possibly work but I haven’t tested it this way so can’t say for sure. Coconut oil hardens and can change the texture of a cake.
Easily the best cake I’ve ever made, don’t know how this post doesn’t have over a hundred comments! So soft and moist (yay for wacky cake!) but the Oreos give it a nice crunch and texture. Surprisingly easy too. Wonderful recipe, thank you!
Hi Rachel! Thank you for giving this recipe a try and leaving such a kind review 😊
Hello Gabby! Thanks for this really excellent recipe! I made the cake for my nephews’ birthdays supper, and everyone loved it! The recipe is definitely a keeper and will now be my go-to vegan chocolate cake recipe ? Have a great day!
Yay! I am so happy that the cake was a hit! Thanks so much for the review 🙂
It was a huge hit Gabby! My pleasure for the review ?
What happens if I use dutch processed cocoa powder in the recepie?
Dutch process cocoa powder is recommended!
Such an amazing recipe, had to share it on my page @scaz.bakes. Honestly so delicious, the best chocolate sponge recipe I’ve used so far as well! Cant wait to make it again 100% recommend ??
Hi Scarlett! This made my day! I’m so happy you loved the recipe, thanks so much for the review 😀
This is so so so so good !
Thank you so much for this beautiful recipe ❤️
I’ve been on the lookout for an eggless cookies n cream cake; did many trials which resulted in me wasting my time and ingredients
Landed on your by chance and thought I’d give it a go and boy it was yummilicious !
I made the vanilla version of your recipe
Did these following changes :
1. Apf for cocoa powder
2. It calls for 127 gm of water (I had halved the recipe) I added 27 gm of sour cream and balance water
3. Added 6 Oreo cookies powdered
Maybe the addition of Oreos canceled out the flour taste that might otherwise have come as you’d mentioned
Well I’m so happy I took a chance and tried out this recipe
It’s a keeper!
The cake was so spongy and soft that no one believed it was eggless!
Thank you again ?
Hi Sandhya! I’m so happy that the cake worked out with those changes! Thanks for sharing and for the review!
Such an amazing cake recipe. The texture was perfect and it was so easy to make!
Hi Aliyah! Yay! I’m so happy to hear that you loved the cake! Thanks so much for taking the time to leave a review 🙂
Holy wow these are amazing. It was my first jump into vegan baking for a coworker and everyone absolutely loved the cupcakes. So moist and that frosting is delicious.
Hi Devon! I’m so happy to hear that the recipe was a hit! Thanks so much for taking the time to leave a review!!
I don’t usually comment on recipes, but I just HAD to after making this cake! I made it for a birthday party and absolutely everyone devoured it and thoroughly enjoyed it. I appreciated the accolades for my efforts, it did wonders for my ego! I did sub cold coffee for the water for a richer chocolate flavour, and used apple cider vinegar instead of white. I loved that the cake wasn’t overly sweet, it definitely helped with the icing which was smooth, rich, and decadent. “This satisfied cravings I didn’t even know I had” was probably my favourite feedback. 10/10 would make again.
Hi Lea! Wow, this totally made my day! I am SO happy that the Oreo cake was such a hit!!! Thanks so much for taking the time to come back and leave a review 😀
I was hoping to make this ahead of time and have to travel with it for a few hours, and was wondering if you’ve experienced any troubles with freezing it? Thanks!
Hi Grace! I have successfully frozen the buttercream and the cake, but if you can freeze them separately before travel and then assemble it, that might be best. If you are only going to be travelling for a few hours though, it shouldn’t need to be frozen during travel unless the temperature is going to be really warm. I hope that helps!
I’ve made this recipe twice now and each time, within the hour, it’s been demolished by all eating, vegans and non-vegans alike. The sponge is amazingly soft and (although I hate that word) very very moist. It’s also not too sweet, so pairs very well with the Oreo buttercream. A winner for sure, with easy pantry items on hand.
Hi Hajar! YAY! I am so happy to hear how much you love the recipe! Thanks so much for taking the time to leave a review 😀
Hello! This looks delicious, can you substitute for non-vegan options?
Hi Dayne! Absolutely you can! No need to add any eggs, but you can swap the vegan milk for your milk of choice in the cake, and for the buttercream you can use all regular butter (instead of half vegan butter and half shortening). Enjoy! 🙂
Gabby,
Can we substitute the vegan butter and shortening for all shortening, like crisco? Or coconut oil? The only vegan butter around here is like Earth Balance and I think that would be kind of watery.
Hi Ann! Softened Earth balance will work perfectly! The vegetable shortening combined with the vegan butter helps the buttercream to hold its shape more than vegan butter alone. All shortening would work too but I don’t recommend it, since the flavor would be pure shortening flavor.
My friend and I chose to make this cake for our birthday party after seeing how gorgeous and delicious it looked on Instagram and it didn’t disappoint! Simple ingredients, super easy recipe and well detailed and the oreo buttercream was to die for! Everyone loved it and complimented us. 100% would recommend.
Hi Beatrice! Yay! I am so happy to hear that the Oreo cake was a hit and that you found the recipe easy to follow – thank you so much for making it a part of your birthday celebrations! 😀
This cake turned out amazing! Great simple and quick recipe. Thank you!
I just wondered if I omit the cocoa powder (to make it more vanilla) will it make a big difference to the volume or size? Or would I replace the cocoa powder with flour or add less milk/water?
Hi Lily! Yay!! I am so happy to hear that you loved the Oreo Cake! 😀 To be honest I’m not sure if that change would work. If you were to omit the cocoa powder you’d need to replace it with the same weight (not volume) of dry ingredients (flour), but I think it might end up too “floury” tasting. In general I wouldn’t recommend converting a chocolate cake recipe into a vanilla cake since it hasn’t been tested that way and there are various other aspects of the cake that may have to be altered. Hopefully I’ll have a vegan vanilla cake recipe on the blog soon though!
This cake looks INCREDIBLE and I’d love to make it, but I just wanted to let you know the metric conversion is not working on the butter + shortening measurements for the frosting. Is there any chance we could get weight measurements for them? That would be amazing. Thanks so much and stay safe! Kat
Hi Kat! The reason that the weight of the butter isn’t included is because vegan/dairy free butter weights differ a fair amount from one brand to another but 1 1/4 cup is around 275 grams, and 10 tablespoons of shortening equals around 110 grams. Enjoy! 😀
Hello can I use all purpose 1:1 gluten free flour?
Hi Ayesha! I haven’t tested the cake with all purpose GF 1:1 flour but I think it would work well! I’d love to hear how it goes if you try it 🙂
Great cake, but takes far longer to cook than it says. Still liquid in the middle at 23 mins. Took 30 mins.
Hi Sharon! I’m glad you loved the cake! Oven temperatures can vary so much, so I’m glad you were keeping an eye on it.
Okay seriously, this cake is what dreams are made of. It was devoured in our household in a matter of a day it’s THAT good. It’s chocolatey, delicious, and seriously gives non-vegan cakes a run for their money.
Hi Chlo! I’m thrilled to hear that the Oreo Cake was a hit! Thanks so much for taking the time to come back and leave a review 🙂
The 3/4 cup water made it runny. Is that right?
Hi Rachael – the cake batter should be runny, yes. 3/4 cup water is correct 🙂
I wondered since the directions didn’t say anything about water but the ingredients list did!
Oops!! I have added water to the directions now – thanks for catching that!