This eggless 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. Top it all off with a ganache drip and plenty more cookies.
This Vegan Oreo Cake is a showstopper. The 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 cake for any occasion.
Ingredients for Making Vegan Oreo Cake
To make this eggless Vegan Oreo Cake you will need:
Flour: Just regular old all purpose for this recipe.
Baking Soda and Baking Powder: A combination of baking soda and baking powder give the cake a nice lift.
Salt: For balance.
Cocoa Powder: My favorite cocoa powder is the Whole Foods 365 brand. It lends a dark, rich flavor to this Vegan Oreo Cake.
Sugar: just regular granulated sugar, here.
Non Dairy Milk: I used So Delicious Coconut Milk, as I do for most of my baking.
Instant Espresso: Instant espresso helps round out the cocoa flavor, making it more intense. But, you can sub instant coffee here if you can't fins instant espresso.
Vinegar: I use vinegar to make a kind of vegan buttermilk. This will activate the baking soda and help the cake rise. This is how we are able to keep this Vegan Oreo Cake totally eggless.
Vanilla: Vanilla also helps round out the cocoa flavor.
Canola Oil: Canola oil keeps this cake nice and moist.
Oreos: It wouldn't be a Vegan Oreo Cake without Oreos. So, the Oreos are chopped up and mixed with buttercream to fill the cake and then placed on top as decoration.
Ganache: The ganache is optional here. But I recommend it. Its an extra step, but the payoff is big in look and taste.
Vegan Vanilla Frosting: You will need one and a half recipes of my Vegan Vanilla Frosting to fill and frost this cake. But, if you like, you could just buy store bough and skip the step.
How to Fill the Vegan Oreo Cake
First things first, make the vegan cookies and cream filling for the cake. To do this, simply combine one cup of frosting with a half cup of chopped Oreos and stir.
Second is the most important step. Pipe a boarder around the outside of the cake layer with vanilla buttercream. This will keep the exterior of the cake clean.
Then, dollop half of the cookies and cream mixture onto the center of the cake and spread it evenly.
Next, top that with a handful of chopped Oreos.
Finally, top with the next cake layer and repeat!
Once the cake is stacked, frost the exterior with Vanilla Frosting as you would with any other cake. My favorite tool is a mini offset spatula.
Making Vegan Ganache
Okay, the ganache for this Vegan Oreo Cake is optional. But its so easy to make!
Ganache only requires two ingredients: a liquid and chocolate. To keep it extra easy, I used chocolate chips. And for the liquid, use the same milk that you used to make the chocolate cake.
Add the chocolate chips to a heatproof cup, mug or small bowl. The key is to use something that you can easily pour with.
Pour the plant milk into a small sauce pan and bring it to a boil.
Pour the hot milk over the chopped chocolate and cover it using a plate.
Set a timer for 5 minutes.
After 5 minutes, whisk the mixture together until the ganache is homogenous and looks glossy. About 30 seconds.
There are two important things here.
First, is to use the ganache immediately. So don't make the ganache until the exterior of the cake is frosted and its in the refrigerator. If the ganache cools, simply warm it up in the microwave in 10 second intervals until it is a pourable consistency.
Second, is that the cake is chilled. The buttercream should be firm to the touch or the ganache will melt it.
How to Decorate the Cake
How you finish the Vegan Oreo Cake is totally up to you.
After the ganache set, I used a star tip to pipe around the top of the cake and used Oreo halves and crushed Oreos as decoration.
Looking for More Cake Recipes?
Or this try Vegan Chocolate Cake from Nora Cooks!
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 Cup All Purpose Flour
- ½ Cup Cocoa Powder
- 1 ½ Cups Sugar
- 1 ½ teaspoon Baking Soda
- ¾ tsp Baking Powder
- ½ teaspoon Kosher Salt
- 1 ½ Cups Unsweetened Plant Milk I used So Delicious Coconut Milk
- 1 ½ teaspoon Espresso Powder instant coffee will work, too
- 1 teaspoon White Vinegar
- 1 teaspoon Vanilla Extract
- 6 tablespoon Canola Oil
For the Ganache
- ½ Cup Dark Chocolate Chips
- 6 tablespoon Unsweetened Plant Milk I used So Delicious Coconut Milk
To Decorate
- 1 ½ Recipe Vegan Vanilla Frosting Recipe Linked Below
- 8 Chopped Oreo Cookies, divided
- 4 halved Oreo Cookies
Instructions
- Grease three 6 inch cake pans 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 plant milk, espresso powder, vinegar and vanilla. Whisk to combine and set aside.
- Into a large bowl, sift flour, cocoa powder, baking soda, baking powder and salt.
- Add the sugar into the dry ingredients and whisk to combine.
- Add canola oil into the wet plant milk mixture.
- 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 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.
To Decorate
- 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.
- Fit a piping bag with a round tip and fill with buttercream.
- Place cake board on a turntable and place a dollop of buttercream directly onto the board to keep the cake stable.
- Place a cake layer onto the board. Using the piping bag, pipe a vanilla buttercream boarder around the outside of the cake.
- Dollop half of the Oreo and 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 vanilla buttercream. Place the cake into the refrigerator.
Make the Ganache
- Place the chocolate chips into a small cup or bowl- something that will be easy to pour from.
- Bring plant milk to a boil in a small saucepan.
- Pour over the chocolate chips and cover. Wait 5 minutes.
- Remove the cover and whisk until the ganache is homogenous and shiny. About 30 seconds.
Top the Cake
- Remove the cake from the fridge. Pour about ½ 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.
- Once the ganache is set, top with more buttercream and more oreo cookies to finish. Enjoy!
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