Vegan Oreo Cake is a layered masterpiece that’s as delicious as it is stunning! Two homemade Oreo cakes are layered with the BEST chocolate whipped cream frosting. It’s indulgent, sweet, and delightfully decadent. Oreo lovers, rejoice – this one’s for you!
If you’re a fan of (oat) milk’s favorite cookie, you’ll love Vegan Oreo Cheesecake and Vegan Mint Chocolate Oreo Cupcakes! If you don’t want to use the Oreo brand, you can use Newman’s Own or Trader Joe’s brand chocolate cream filled cookies. But Oreos are dairy free and vegan friendly.
What I love about vegan Oreo cake
- It features tons of Oreos! I’m assuming that if you’re making this cake, you’re an Oreo fan. Lucky for you, this cake features plenty of Oreos in every single bite!
- It’s just so pretty. When you layer a cake with homemade frosting, it always garners plenty of “oohs” and “ahhs” at parties! This gorgeous cake can be served just about anywhere and you’ll get lots of compliments.
- You’ll never believe it’s vegan. Well, you may believe it’s vegan since you’re the one making it! However, the rich, silky frosting and moist cake layers will make it hard to convince your friends that there’s not a drop of eggs or dairy in the mix.
Ingredients needed (with substitutions)
For the whipped chocolate cream frosting (or go make my Vegan Buttercream Frosting and mix some chopped Oreos in it, either choice is good):
- Soy Milk – Make sure you’re using unsweetened soy milk to avoid an overly sweet frosting. May use another plain milk if you can’t have soy.
- Coconut Oil – Necessary for the vegan whipped cream, just like in my Heavy Whipping Cream Substitute.
- Powdered Sugar
- Cocoa Powder – Natural unsweetened cocoa powder is what you want.
- Vanilla Extract – Pure vanilla extract is always preferred over imitation.
- Oreos – Chopped up small in the chocolate whipped frosting.
For the Oreo cake:
- Cake Flour – You can substitute this with 2.5 cups of regular flour plus 2 tbs of cornstarch. Gluten free all purpose mix would also work okay.
- Baking Powder
- Salt
- Sugar
- Canola Oil – Another neutral flavored oil, like vegetable oil, also works well.
- Soy Milk – Or other non-dairy milk.
- Apple Cider Vinegar – Lemon juice or white vinegar work as well.
- Vanilla Extract
- Oreos
How to make Vegan Oreo Cake
Find the complete recipe with measurements below in the recipe card.
Prepare frosting the night before!
If you are making the chocolate whipped cream frosting, you need to start it the night before. Simply warm the soy milk in the microwave for a minute or two, then blend with the melted coconut oil until emulsified. Transfer to a bowl, cover and refrigerate overnight.
Make the cake layers
The next day when you’re ready, make the Oreo cake layers. This is easy to do in one bowl. First, mix the dry ingredients together, then pour in the oil, milk, vinegar and vanilla extract. Mix until just combined, then fold in the Oreo pieces. Bake for 30-35 minutes, then let cool completely before frosting.
Make the whipped frosting
Once the cakes are ALL THE WAY COOL (please don’t try to frost a cake that is even slightly warm, everything will fall apart), prepare the frosting.
Once the milk/oil mixture has chilled overnight, transfer it to the bowl of a stand mixer with a whisk attachment. Add the powdered sugar, cocoa and vanilla. Beat, starting on low speed and increasing to high.
The cream usually takes just a few minutes to thicken, so watch it carefully and do not over mix or it will get too thick and may even separate. It will look very much like real whipping cream and be fluffy in consistency.
Frost and serve
All that’s left to do is frost the cake, decorate and serve!
I put all the chocolate whipped cream in the middle layer for a super thick frosting layer, but it is also enough to frost the whole cake in a thinner layer.
I then made a batch of Vegan Buttercream Frosting for the outside and for piping on top in between whole Oreo cookies.
Other frosting choices
Besides the chocolate whipped cream frosting and vegan buttercream, you could use any of the following depending on your preference:
Whatever frosting you use, I recommend folding in some chopped small Oreo pieces. You can also use Oreo cookie crumbs.
Frequently asked questions
Yes, this Oreo Cake can be made vegan and gluten free by substituting gluten free Oreos and gluten free flour. Use a quality flour mix for best results.
In an airtight container in the fridge, this cake will stay fresh for about 3-4 days.
Yes, this cake freezes very well! Make sure it’s in a freezer safe food storage container and pop it in the fridge where it’ll stay nice and fresh for up to 3 months. You can save the whole cake or as individual slices.
More vegan cakes
- Chocolate Vegan Bundt Cake
- Vegan Strawberry Cake
- Vegan Tres Leches Cake
- Vegan Yellow Cake
- Vegan Lemon Cake
- Vegan Peanut Butter Cake
Vegan Oreo Cake
Ingredients
Chocolate Whipped Cream Layer, see Notes for more options
- 1 cup unsweetened soy milk
- 1 cup refined coconut oil, melted
- 1/2 cup powdered sugar
- 3 tablespoons natural cocoa powder
- 1/2 teaspoon pure vanilla extract
- 15 Oreo cookies chopped small or into crumbles
Oreo Cake
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup canola oil or other neutral oil
- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 2 teaspoons pure vanilla extract
- 15 Oreo cookies chopped into small pieces
Instructions
- *You must prepare the whipped cream frosting the night before, so plan accordingly! Otherwise, use a different frosting such as Vegan Buttercream Frosting or Vegan Chocolate Frosting.
Prepare the heavy whipping cream substitution the night before
- Pour the soy milk into a bowl and microwave for about 1 minute until warm, perhaps an extra minute if it's very cold to begin with.
- Place the warm soy milk and melted coconut oil into a blender and blend until emulsified on high. This will take about 1 minute in a high powered blender.
- Transfer to a bowl, cover and refrigerate overnight.
Make the cake
- Preheat the oven to 350 degrees F and grease two 9-inch cake pans. Place a circle of parchment paper in the bottom as well so the cakes don't stick.
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Now pour in the oil, milk, vinegar and vanilla extract. Mix with a large spoon until just combined, but be careful not to over mix or the cake will be dense. Fold in the chopped Oreo pieces.
- Divide the cake batter evenly between the pans and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Let the cakes cool for 10 minutes in the pans, then carefully transfer to a cooling rack. Let the cakes cool completely before frosting.
Make the chocolate whipped cream frosting
- Once the cream has chilled overnight and the cakes are cooling, transfer to the bowl of a stand mixer (or large bowl with an electric mixer).
- Add the powdered sugar, sift in the cocoa powder and add the vanilla. Beat the ingredients together, starting on low speed then increasing to high. It will take 3-10 minutes to start to thicken, but trust me it will happen. With my stand mixer on high speed, it usually only takes 3 minutes!
- Beat until it's thick, creamy and light, but stop once this happens or it may get weird and separate. It should look just like whipped cream. Scrape the sides of the bowl as needed. Fold in the chopped Oreo pieces or crumbs.
Frost, decorate and serve
- Once the cakes have cooled completely (this is so important, or the whipped topping will just melt and you will have a total mess on your hands), frost the cake generously. I like to put a pretty thick layer in between the cakes, then decorate the outside with vegan buttercream.
- Decorate the top with extra whipped cream or frosting and Oreo cookies, if desired. Enjoy! This cake must be stored in the refrigerator. It freezes well, too.
Notes
-
I love the chocolate whipped cream frosting for this cake, BUT you can easily just use my Vegan Buttercream Frosting, Vegan Chocolate Frosting, Vegan Cream Cheese Frosting or Vegan Swiss Meringue Buttercream. Simply fold in some chopped small Oreos. You can also use a blender to blend the cookies into crumbs if you prefer. I used a thick chocolate whipped cream layer, then used my buttercream to decorate the outside of the cake.
- For gluten free, use gluten free Oreos and flour.
The cake was delicious but the whipped cream was a different story and was a complete failure. I followed the instruction to the T. After about a 1.5 mins of blender time for the milk and oil, nothing emulsified . I stopped and just figured it will still work. the next day put in my blender and started low then went up to high. I literally had my stopwatch. I went the full 10 mins and it did not thicken. After this , I just decided to put 1 tsp of xanthax gum. Beat it for a few more minutes and just turned into chocolate pudding.. I put it away and will use it this week in my protein shake. I had to switch directions an make a half batch of your chocolate frosting instead for the middle layer.
Hi there, I’m sorry the whipped cream didn’t work out for you. I wonder if you warmed the milk and melted the coconut oil before you blended it? If not, and especially if your milk was cold, the milk and oil will not properly emulsify. And then it won’t whip the next day.
Hi Nora, We have made so many of your recipes and they have always been AMAZING. I have the chocolate cake sliced and frozen in my freezer on hand and I always bring a slice along for my kids when we go to birthday parties so they don’t miss out on having cake! it freezes incredibly well! I have a questions about this oreo cake, I see on your picture you used vanilla with cookies around. Is this the buttercream recipe? Thanks 🙂 birthday coming up and I’m making three of your cakes!!
Thank you so much for your kind words, Liat! Yes, the frosting in the pictures is my vegan buttercream 🙂 And happy early birthday!
So the cake turned out well but the whipped vegan cream was a mess. I followed the instructions but I was never able to get the mixture to thicken . I left the soil and soy mixture overnight in the fridge but on the morning after 20 minutes off and on in my kitchen aid it just remained a liquid. Any ideas? Thanks
Did you blend the oil and milk for the full one minute? Was the mixture really cold when you started beating it in the mixer? Was the mixer on high speed? All of these factors will affect the results. If it still doesn’t work, you can try using another frosting instead, like vegan buttercream.
Hello! Thanks for taking the time to comment. I did fully blend the oil and milk for 1 minute the night before and it was cold when I started beating the mixture. I used my stand Kitchen Aid and it was on high but I am thinking that maybe there was a problem with the type of attachment I was using? I am going to try again! The cake itself was really good and I just made your regular frosting and threw in oreo bits. I just want to get this technique down because it would be nice to try something different! Many thanks for advice.
You are welcome! Let me know how it goes for you!
I’m making this for my husbands birthday tomorrow. I made the cream to sit overnight. Should I bake the cakes tomorrow? Or can I let it sit overnight covered?
Either way will work. If you make the cakes the day before, just let them cool and then cover or wrap well until you are ready to frost.
Thank you for another great recipe. I made this as a three layer cake with faux vegan SMBC for a birthday. The only thing is that itwas on the sweet side (for me at least). Could the sugar but a little without changing the texture?
You could probably cut back on the sugar a little bit, just not by more than half or it will affect the outcome. Thanks!
Very tasty and very rich! Made this last night and was super happy with the results. Thank you!
You are welcome! Thanks for your wonderful feedback and review!
Hi! Does the finished cake freeze well with the whipped cream frosting? Thanks!
Yes, it should freeze well with the frosting!
Salutations here,
Miss us? 😊
we missed you !!
we just wanted to start by saying a massive thank you for your considerate and lovely reply, we hope to see a grape JAM recipe in the future and we WILL be reviewing it when it comes out.
for the moment though, we’re back with another review from your fav reviewers!
Just got to start off by saying, another BAANGING recipe Nora- we were in our Baker era for this one 🤟
we started off making a long list (approximately 4 items) of potential Nora cake recipes that we were considering. After much debate we ignored the list completely and went with your fabulous oreo cake recipe 🥶
Now it is important to mention the context surrounding this experience- picture the scene: it is your friend’s (who is named Raven) birthday (well actually 11 days after because your late oops!!😝) and you decide to treat her to a surprise nora birthday cake- BUT she’s coming over in 6 hours at 3pm and you still need to buy the ingredients!!!
We started by making a grocery list but this is where we ran into our obstacle (of many, you know our shenanigans by now!) we re-read the recipe and realised that your frosting recipe required it to be set overnight (please refer back to the context where it is stated that we had around 6 hours to buy ALL the ingredients AND make AND ice AND decorate the cake)
we considered our options, and decided to use another of your icing recipes- namely the cream cheese frosting.
we made another list (we LOVE lists btw) of all the necessary ingredients that we needed to make the cake and icing. All seemed as if it was going well as we made our trip to the local sainsbury’s (shuk’s favourite) (personally Ed prefers Tesco) sorry if you don’t recognise those shops Nora- as we’ve previously said, we’re Bri-ish 😔
However disaster strikes again!! to our great dismay, Sainsbury’s seem uncapable of selling vegan cream cheese without garlic and herb seasoning- nasty! image an oreo cake like that! idk though nora- maybe you’re into that??
With our heads hung, we resorted to once again changing the icing recipe- of course we couldn’t use a recipe that wasn’t yours!
so instead we FINALLY opted to go with your Swiss buttercream frosting.
Last obstacle in sainsbury’s was the absence of cake flour- I must say very poor stock from sainsbury’s today 😡 However your very kind and generous notes saved us with a substitution for this!!
OKAY onto the actual baking part 🤟
when we got back we got to work straight
away. we distributed the workload evenly in order to maximise efficiency and minimise time loss (consider it like a speedrun, if you will 💪)
ED carried out the important icing work, while simultaneously sHUK did the steps for the cake batter. there were minimal obstacles with the actual baking due in part to our amazing and refined baking skills.
the main issue was regarding the time constraints. however, we persevered through this and managed to start decorating at roughly 15:00 hours. this may seem strange to you Nora, as we previously stated that Raven was arriving at this allocated time, however this is because you do not have the prior knowledge that he is always extremely late
We also had the task of breaking the oreos into chunks, for which we used a table tennis paddle that was helpfully lying around in the kitchen, let’s hope we didn’t break it or anything 😉.
Also, during all of this kerfuffle, we almost forgot to have lunch! so we decided to throw together a quick sushi (we used our own recipe for this) when we ran into another obstacle!!!! we had no sushi nori!!!!!!! so we had to unfortunately put together a quick sushi rice bowl instead.
we kind of burnt the rice just a little bit. but we don’t speak of that
Back to the cake! we now could begin to construct the cake by carefully layering the oreo frosting on the cake and getting it as smooth as we could (it was quite lumpy) shuk then masterfully used a spray nozzle icing can (idk what it’s called lol) to pipe a rim of icing around the top of the cake and used some thin black icing to write a lovely message that read ‘EPIC GAMER BOTTOM TEXT’ 😊
It was all going swimmingly until we ran into our final obstacle…. the candles….
They were so annoying I tell you nora. They were 2 candles that described her age (internet safety sorry Nora can’t tell you his age!) they were so fat and didn’t fit in the cake and kept falling down (why weren’t they attached to like toothpicks like normal candles???) – you should have heard the pterodactyl screech that shuk let out when one of the candles fell into their masterfully piped icing and ruined it (they had to redo it 🥳😔) eventually we had to utilise the frosting and essentially bury in the candles so they stayed upright.
It was around this time that Raven arrived- just in time for us to have to stop eating our lunch and go hungry
but it was okay!!! because we got to have our cake and eat it (thanks to your sublime recipe what would we do without you nora??) Raven was sitting in the dark a while, while we lit the candles and got the card and present ready. She failed to blow out the candles first time, but it was second time lucky and they made his wish. We tried enquiring what her wish was, and she replied “nun ya business” and stuffed their face with cake.
In conclusion, your recipe SLAPPED as per usual. We love your recipes so much and look forward to a reply from you Nora.
Yours truly,
Shuk & Ed
👍😋😷😝🤫🤪😙🤔🔞🤣🦆🥳
Hello! Thank you for sharing your experience, and positive comments, regarding the Oreo Cake! What a delight that it all turned out, and that it was loved! Happy cooking!
Please ignore my previous comment about freezing. Apparently, I’m blind and didn’t see it at first. Looking forward to making this!
Hi Nora,
I LOVE your vegan chocolate cake recipe – It’s my go to and always gets raves. For my son’s birthday party this year, I’d like to try this Oreo Cake but we’re expecting quite a crowd so I’d like to try it as a sheet cake. Do you think that would work, and is there anything I should keep in mind or change? Also, what size plan do you think this would work in? Thanks so much! 🙂
Hi Jessica! That sounds fun! Yes, you could make a sheet cake. I’d use an 11×17 inch sheet pan and it will probably only need 20-25 minutes in the oven. You could use whatever frosting you want, and mix in oreo crumbs.
Hi Nora, I have another question, cause i don’t know how many times i have to use the cream and the cake. You have buttons with 1x, 2x and 3x, so i don’t know with how much i have to do. So how much do i have to use for the cream, and for the cake. Cause for the cake, do i have to split what it says with 1x, or do i have to make it 2x and that i do that in two cake pans? Thanks!
Hi Clarice. The buttons are only there for people who want to double or triple the recipe. It won’t work so well for this recipe though. So you can just ignore those buttons when it comes to making the recipe, just don’t accidentally push them, make sure the 1x is highlighted blue (which it automatically is unless you change it). Does that help answer your question?
Hi Nora, i have a question, cause I am dutch so i dont use cups but i use grams en ml. Is it right that we have to use 320 ml oil in totaal? Cause i think that that is very much. Thanks!
No, that is not correct. When you hit the “metric” button, it changes the canola oil amount to 168 grams. I’m not sure where you got 320. Hope that helps!
Hello Nora! Do I need to use the refined coconut oil? I am making the cake for a project for English with my friends. Because we all love Oreo’s. But I don’t like coconut. And in The Netherlands they don’t see refined coconut oil and when we use regular coconut oil you really taste coconut which as I said I don’t really like. Thank you!
Hi there! You can skip the whipped cream frosting and make another frosting instead, like my vanilla or chocolate frosting. Just mix in some crushed Oreos, if you want. The coconut oil is necessary for the whipped cream frosting though. See the Notes below the recipe for details. Thanks and enjoy!
So rich, and good! Oreo lovers certainly make this cake. I followed recipe exactly and it came out so delicious. I also Topped the cake with Nora’s chocolate ganache for a pretty chocolate drip down the sides. Made this for Christmas Eve and it was a hit with all the non vegans! I like how the center filling is whipped cream-like so it’s not super heavy with frosting. Another great recipe Nora! Thanks for making veganism fun and delicious.
Hi Kate. I’m so glad that you loved the Oreo cake! Your cake sounds absolutely gorgeous and delicious! I’m so glad that you are enjoying my recipes and find them delicious! Thank you for your awesome feedback and review! Happy cooking!
Will I need a stand alone mixer for the cake mixture or just need to do it manually?
You don’t need a stand mixer but you can use one if you want. I just made this cake by hand.
Thank you, making this cake tomorrow. Your choc cake recipe is family favourite! 🥰
Hi Nora! Can I also make this into a bundtcake? Thank you!
You probably can but I haven’t tried it myself. The cake will need longer to bake, probably somewhere around an hour.
I made the cake and it was amazing! Definitely for keeps, Thanks from Israel!
Hello in Israel! I am so thrilled that you loved the cake! Thank you for sharing this wonderful feedback!
Hi I made the cake! And it was delicious but it was super crumbly. Did I do something wrong?
Hi Jen. It sounds like the cake could have been overbaked or not enough moisture was used in the batter if it was crumbly.
Looking forward to making this holiday season. Could I substitute applesauce for the oil? Thanks!
I don’t know how it will turn out without oil, it probably won’t be the same though, sorry. I hope you enjoy the cake!
Phew, this recipe was a lot of work LOL but as always it turned out wonderful tasting. I learned from this recipe the difference between regular coconut oil and refined coconut oil. I accidently used regular and it tasted VERY coconut-y on the middle chocolate layer. But that was my mistake as your recipe clearly called for refined. Also, it was kind of confusing about where the vegan buttercream is used. I would recommend adding the “vegan buttercream” to the list of ingredients so it’s more clear that you need the middle chocolate filling AND the vegan buttercream. TYSM!♥
I’m a bit confused. Do you use vegan buttercream for decorate the cake and use the chocolate whipped cream in the middle only?
Apologies for the confusion, Karen! Yes, the buttercream is only used to decorate the outside of the cake (you can pipe the extras on top, too) while the chocolate whipped cream is sandwiched in between the two cake layers. You can see what the assembled cake should look like in the photos above. I hope this helps!
I know this is going to be so delicious! Can I make cupcakes with this recipe as well?
Yes, you can use the oreo cake batter for cupcakes instead. Fill a lined muffin tin half full and bake in a 350ºF oven for 18-20 minutes, or until a toothpick comes out clean.
Hi, I made this today for my daughter’s name day and it turned out great!!! I was looking for a good vanilla Oreo cake and I found yours! Thanks for the recipe😀
You’re welcome, Elie! Thank you for your wonderful review!
This was AMAZING!! Everyone loved it! Already planning to make this again for my work holiday get together!
Thank you for sharing your fantastic feedback and review, Shannon! I’m thrilled that the cake was a hit! This will be a great dessert for a get together! Wishing you lots of happy cooking!
Made this today/yesterday. Halved the recipe and used two 6 inch cake pans. Absolutely delicious. My 12 year old son requested it for his next birthday.
I’m so glad the cake was a hit with your son! Thank you for taking time to share your great feedback and experience! Happy cooking!
Hi, what do you think the cooking time would be in this case? Thanks!
The cooking time should stay the same, even if you reduce the sugar.
Can’t wait to try this! Can the powdered sugar be reduced to maybe 1/4 cup? It’s soon good,BUT I need to eat less sugar.
Yes, you should be fine to reduce the sugar. Happy baking!
Wow!
To much oil for me, but this looks absolutely delicious and I love Oreo cookies. Just wish there was a replacement for the oil.