This Vegan Oreo Cake is for all the cookies and cream lovers out there. This cake stacks moist chocolate cake layers with vanilla frosting mixed with crushed Oreo cookies. Then, its all topped off with a ganache drip and even more cookies for the perfect Oreo dessert!
I live baking with Oreos. They make any baked good that they are in so fun and delicious! From Vegan Oreo Cupcakes to Oreo Cookie Stuffed Cinnamon Rolls, Oreos can do it all. And, I also love to make no-bake desserts like Vegan Oreo Balls with them, too!
And this Vegan Oreo Cake is not only fun and delicious, but its also a showstopper. The vegan chocolate cake layers are rich and moist, they are filled with a vegan cookies and cream filling and frosted with smooth vanilla frosting.
Top it all off with a ganache drip and all the Oreo cookies you can fit on top and you have a delicious vegan cookies and cream cake for any occasion.
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Why You Will Love This Recipe
- This cake is as delicious as it is beautiful!
- It's the perfect dessert for any chocolate or cookies & cream lover.
- The vegan chocolate cake layers are super moist and decadent and are filled with Oreo frosting.
- This recipe uses easy-to-find ingredients.
- And you can pack as many Oreos as you can on top!
Ingredient Notes
Dutch-Processed Cocoa Powder: My favorite cocoa powders are Hershey's Special Dark Cocoa Powder and the Whole Foods 365 brand. It lends a dark, rich flavor to this cake.
Oreos: It wouldn't be a Vegan Oreo Cake without Oreos! The Oreos are chopped up and mixed with buttercream to fill the cake and then placed on top as decoration.
Instant Espresso: Instant espresso helps round out the cocoa flavor, making it more intense. But, you can substitute instant coffee if you can't find instant espresso.
Ganache: The vegan ganache drip on this cake is totally optional. But, I highly recommend it. Its an extra step, but the payoff is big in look and taste!
Vegan Vanilla Frosting: This recipe uses my simple Vegan Vanilla Frosting recipe to fill and frost this cake. But, you can buy store-bought and skip the step to make this cake recipe easier.
Special Equipment
You will need either a stand mixer or a hand-mixer to make the frosting for this recipe.
You will also need a round piping tip like an Ateco 806.
Step-by-Step Instructions
Step 1. To make the vegan Oreo cake layers, combine sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk to combine.
Then, add non-dairy milk, canola oil, espresso powder, white vinegar and vanilla. Whisk again to form the batter.
Step 2. Portion the chocolate cake batter into three prepared 6-inch round cake pans.
Bake the cake layers in a 375* F oven for 25 minutes, or until a toothpick inserted into the cakes comes out clean.
Allow the layers to cool completely.
Step 3. Make the vanilla frosting by creaming vegan butter until completely smooth. Then, add powdered sugar and mix on low until incorporated.
Finally, add non-dairy milk and vanilla and mix on medium speed until the frosting is light and fluffy.
Step 4. To make the cookies and cream frosting to fill the cake, add one cup of vanilla frosting to a small bowl. Then, add a half cup of chopped Oreos and mix until combined.
Step 5. To stack the cake, place a cake layer upside down on a cake plate or on a cake board that is on a turntable.
Then, use a pastry bag fitted with a round tip to pipe vanilla frosting around the edge. Next, fill the circle with the Oreo buttercream. Top with another cake layer and repeat.
Now, frost the exterior of the cake with plain vanilla frosting and place it in the refrigerator while you make the ganache.
Step 6. To make the vegan ganache, pour hot non-dairy milk over the chocolate chips and allow them to melt for 5 minutes.
Then, whisk until smooth and glossy.
Step 7. Remove the cake from the refrigerator and pour the ganache directly onto the center of the Vegan Oreo Cake, allowing it to drip over the edges.
Place the cake back into the refrigerator until the ganache is set.
Step 8. Top with more buttercream and Oreos as desired.
I used a Wilton 2D tip to pipe vanilla frosting on top and used plenty of halved and crushed Oreos!
Recipe FAQs
To store, cover the cake and keep it in the refrigerator for up to 4 days.
Bake the chocolate cake layers then allow them to cool. Then, wrap them tightly with plastic wrap and freeze them to up to a month! When proceeding with the recipe, stack the cake with the completely frozen cake layers because cakes can lose some structure when they defrost.
This recipe makes either a 3 layer 6-inch cake. But if cupcakes are more your style, make my Vegan Oreo Cupcakes!
Expert Recipe Tips
If you are a beginner at stacking cakes, turn the cake layers out from their pans and place them in the freezer for 30 minutes before stacking. This will give your eggless Vegan Oreo Cake more stability.
Be sure the cake is cold before pouring the ganache drip on top! If it is not, the frosting will melt.
And once you have poured the ganache onto the cake, place it back into the refrigerator before adding any more decoration. The ganache needs to be set or anything you put on top of it will slide around.
Looking for More Vegan Cake Recipes?
If you tried this dairy-free Vegan Oreo Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Oreo Cake
Equipment
- 2 Mixing Bowls
- Measuring Cups and Spoons
- 1 Whisk
- Parchment Paper
- 3 6" Cake Pans
- Cake Board or Flat Plate for decorating
- Revolving Cake Stand for decorating, optional but will make it easier
- Mini Offset Spatula for decorating
- 2 Piping Bags
- Decorating Tips of Choice I used a medium round tip and a medium star tip.
Ingredients
For the Chocolate Cake
- 1 ½ Cups Unsweetened Plant Milk I used So Delicious Coconut Milk
- 6 tablespoon Canola Oil
- 1 ½ teaspoon Espresso Powder instant coffee will work, too
- 1 teaspoon White Vinegar
- 1 teaspoon Vanilla Extract
- 1 ½ Cup All Purpose Flour
- 1 ½ Cups Granulated Sugar
- ½ Cup Dutch-Processed Cocoa Powder
- 1 ½ teaspoon Baking Soda
- ¾ tsp Baking Powder
- ½ teaspoon Kosher Salt
For the Vanilla Buttercream Frosting
- 1 ½ Cup Vegan Butter, room temperature See note
- 6 Cups Powdered Sugar, sifted
- 2 teaspoon Vanilla Extract
- 3 tablespoon Non-Dairy Milk
For the Ganache
- ½ Cup Dark Chocolate Chips
- 6 tablespoon Unsweetened Plant Milk I used So Delicious Coconut Milk
To Decorate
- 8 Chopped Oreo Cookies, divided
- 4 halved Oreo Cookies
Instructions
- Grease three 6-inch cake pans or 2 8-inch and insert parchment circles into the bottom of each of the pans. Preheat oven to 375* F.
- Into a large measuring cup or medium bowl, add non-dairy milk, canola oil, espresso powder, vinegar and vanilla. Whisk to combine and set aside.1 ½ Cups Unsweetened Plant Milk, 1 ½ teaspoon Espresso Powder, 1 teaspoon White Vinegar, 1 teaspoon Vanilla Extract, 6 tablespoon Canola Oil
- Into a large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.1 ½ Cup All Purpose Flour, ½ Cup Dutch-Processed Cocoa Powder, 1 ½ teaspoon Baking Soda, ¾ teaspoon Baking Powder, ½ teaspoon Kosher Salt, 1 ½ Cups Granulated Sugar
- Add the wet ingredients into the dry ingredients and whisk until the mixture is just combined.
- Portion the batter evenly among the prepared cake pans. If you are weighing, it will be 12 oz per 6 inch pan or 18 oz per 8-inch pan.
- Bake in a 375* oven for 24-27 minutes, turning halfway through. A toothpick inserted into the center of the cake should come out cleanly.
- Cool completely before decorating.
Make the Vanilla Buttercream Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until completely smooth.1 ½ Cup Vegan Butter, room temperature
- Add the powdered sugar and mix on low until combined. Add the vanilla and non-dairy milk and mix on medium speed until light and fluffy.6 Cups Powdered Sugar, sifted, 2 teaspoon Vanilla Extract, 3 tablespoon Non-Dairy Milk
To Stack and Decorate the Cake
- Add 1 cup of buttercream into a medium bowl. Combine with ½ of a cup of chopped Oreos and stir until well combined. You should still have some chopped Oreos leftover for stacking the cake.8 Chopped Oreo Cookies, divided
- Fit a piping bag with a round tip and fill with plain vanilla buttercream.
- Place a cake board onto a turntable and place a dollop of buttercream directly onto the board to keep the cake stable.
- Place a cake layer upside down onto the board. Then, pipe a vanilla buttercream boarder around the edge of the cake layer.
- Dollop half of the Oreo buttercream mixture onto the center of the cake layer and spread it out evenly. Top with a handful of additional chopped Oreos and top with another cake layer. Repeat.
- Frost the exterior of the cake with the remaining plain vanilla buttercream. Place the cake into the refrigerator for at least 30 minutes while you make the ganache. (See Note)
Make the Ganache
- Place the chocolate chips into a small cup or bowl- something that will be easy to pour from.½ Cup Dark Chocolate Chips, 6 tablespoon Unsweetened Plant Milk
- Bring non-dairy milk to a boil in a small saucepan. Then, pour the non-dairy milk over the chocolate chips and cover. Wait 5 minutes for the chocolate chips to melt.
- After 5 minutes has passed, remove the cover and whisk until the ganache is homogenous and shiny. About 30 seconds.
Top the Cake
- Remove the cake from the refrigerator. Pour about ¾ of the ganache onto the center of the cake and use a small offset spatula to push the ganache over the sides of the cake. Place back in the fridge to set. See note!
- Once the ganache is set, top with more buttercream and more Oreo cookies to finish. I used a Wilton 2D tip and plenty of halved and chopped Oreos. Enjoy!4 halved Oreo Cookies
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