This Vegan Chocolate Oreo Cake is a moist, tender, and rich layer cake decorated with Oreo buttercream frosting and chocolate ganache drip. One of the best cakes you will ever make. Dairy-free, egg-free.
THIS OREO CAKE IS
- vegan
- dairy-free
- egg-free
- moist
- tender
- rich
- so delicious
- cookies n’ cream flavored cake
- made with black cocoa
- decorated with vegan Oreo buttercream frosting and ganache drip
- three-layer cake
- 8” cake
- the ultimate Oreo lover dessert
WHAT YOU NEED TO MAKE VEGAN CHOCOLATE OREO CAKE
You need the following ingredients to make this cookies n’ cream cake (the exact measurements are in the recipe card below):
- All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
- Cocoa powder – In combination with black cocoa, it creates a perfect rich chocolate cake that is dark in color just like Oreo cookies.
- Black cocoa powder – It is much darker in color than natural cocoa powder. It has a deep chocolate flavor, but it is not as bitter as natural cocoa powder. If you don’t have black cocoa, you can simply substitute it for natural cocoa powder.
- Cornstarch – improves the texture.
- Baking powder and baking soda – leaven the cake batter.
- Ground coffee – intensify the chocolate flavor.
- Sea salt – balances the sweetness.
- Sunflower oil – improves the texture and makes the cake moist.
- Granulated sugar
- Vegan yogurt – adds moisture to a batter and makes the cake super moist. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
- Apple cider vinegar – helps to activate the baking soda.
- Water – use water just after boiling. It helps to create a rich chocolate flavor.
- Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the buttercream frosting.
- Powdered sugar – sift the sugar to avoid lumps in the buttercream frosting.
- Almond milk – Loosens up the buttercream a little bit. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
- Oreo – finely crush the Oreos in a food processor or high-speed blender. You will need about ½ cup of crushed Oreos for the frosting and some whole cookies between the layer and decoration on the top.
- Chocolate – use good quality vegan dark chocolate bar, 60-70%.
- Vegan cooking cream – mix the cream slowly and gradually into the melted chocolate. Make sure it has room temperature. You can substitute it for coconut milk.
Equipment you need:
- Three 8’’ cake pans
- Parchment paper
- Three large bowls
- Whisk
- Sifter
- Silicon spatula
- Hand mixer or a stand mixer
- Cooling rack
- Sharp knife
- Thread
- Cake turntable (or just cake stand or serving plate)
- Offset spatula knife
- Bench scraper
- Glass bowl + small pot – for chocolate ganache
- Piping bag and star tip
- Squeeze bottle
HOW TO MAKE VEGAN CHOCOLATE OREO CAKE
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
Make sure that everything is weighed and measured precisely.
Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.
In a medium bowl, whisk all-purpose flour, natural cocoa powder, black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and sea salt. Set aside. (1-4)
To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, and apple cider vinegar, and whisk to combine. Sift in half of the dry ingredients and mix until almost incorporated. Sift in the remaining flour and mix until incorporated. Then add boiling water and gently mix until combined. (5-6)
Divide the batter evenly into the cake pans, and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and let cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.
HOW TO MAKE VEGAN OREO BUTTERCREAM FROSTING
Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy. Finally, add the Oreo crumbs and mix gently with a spatula until incorporated.
HOW TO MAKE CHOCOLATE GANACHE FOR CAKE DRIP
Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, mix in vegan cooking cream (use spatula or spoon, don’t use a whisk because it would create bubbles). Stir until combined into a smooth ganache.
HOW TO ASSEMBLE AND DECORATE OREO CAKE
Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.
Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top, followed by 2 roughly crushed Oreos. Place the next cake layer on the frosting making sure it is level. Again, frost the top and add crushed Oreos. Then gently place the third layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.
Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake, if desired). Place in the fridge to chill again while you make the ganache.
Fill a squeezing battle with a warm chocolate ganache and create a drip on the edge of the cake. Once you’ve gone around the edge, cover the top with the remaining ganache. Place in the fridge to set. Use the remaining frosting to pipe swirls around the top of the cake, adding 12 Oreo cookies in between.
FREQUENTLY ASKED QUESTIONS:
HOW TO STORE OREO CAKE?
Store the cake covered in the fridge. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.
HOW LONG DOES VEGAN CHOCOLATE OREO CAKE LAST?
The frosted cake will last in the fridge for up to 3-5 days (properly covered).
CAN I FREEZE THE CHOCOLATE OREO CAKE?
To freeze a frosted cake, place your cake in the freezer for about 2 hours to set. Then wrap the cake in plastic wrap, then in aluminum foil. The cake will last in the freezer for up to 2 months.
Before serving let the cake thaw in the fridge overnight, then for about 30 minutes at room temperature.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Chocolate Cupcakes Filled With Ganache
- Strawberry Cupcakes
- Gingerbread Sheet Cake With Molasses Buttercream Frosting
- Baked Cheesecake with Raspberry Sauce
- No-Bake Peanut Butter Chocolate Pie
- Super Fudgy Brownies
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
Happy baking!
VEGAN CHOCOLATE OREO CAKE
Ingredients
Chocolate Cake:
- 350 g all-purpose flour
- 50 g natural cocoa powder
- 40 g black cocoa powder, (or use natural cocoa powder)
- 1 tbsp cornstarch
- 3 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp ground coffee
- ¼ tsp sea salt
- 300 g sunflower oil , + extra for greasing
- 400 g granulated sugar
- 250 g vegan yogurt, room temperature
- 1 tbsp apple cider vinegar
- 300 ml boiling water
Oreo Buttercream Frosting:
- 500 g vegan butter*, softened
- 500 g powdered sugar
- 4-6 tbsp almond milk, room temperature, (or any plant-based milk)
- ½ cup (70g) finely crushed Oreos , (=about 6 cookies)
Ganache Drip:
- 60 g dark chocolate bar, 60-70%, good-quality
- 80 g vegan cooking cream**, room temperature
To decorate (optional):
- 12 Oreo cookies
Instructions
Preheat the oven and prepare the cake pans
- Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.
Whisk dry ingredients
- In a medium bowl, whisk all-purpose flour, natural cocoa powder, black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and sea salt. Set aside.
Make the batter
- To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, and apple cider vinegar, and whisk to combine. Sift in half of the dry ingredients and mix until almost incorporated. Sift in the remaining flour and mix until incorporated. Then add boiling water and gently mix until combined.
Bake the cake
- Divide the batter evenly into the cake pans, and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and let cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.
Make Oreo buttercream frosting
- Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy. Finally, add the Oreo crumbs and mix gently with a spatula until incorporated.
Assemble the cake
- Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.
- Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top, followed by 2 roughly crushed Oreos. Place the next cake layer on the frosting making sure it is level. Again, frost the top and add crushed Oreos. Then gently place the third layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.
- Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake). Place the cake in the fridge to chill again while you make the ganache.
Make chocolate ganache
- Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, mix in vegan cooking cream (use spatula or spoon, don’t use a whisk because it would create bubbles). Stir until combined into a smooth ganache.
Decorate the cake
- Fill a squeezing battle with a warm chocolate ganache and create a drip on the edge of the cake. Once you’ve gone around the edge, cover the top with the remaining ganache. Place in the fridge to set. Use the remaining frosting to pipe swirls around the top of the cake, adding 12 Oreo cookies in between.
- Slice and enjoy!
Notes
Storing:
Store the cake covered in the fridge for up to 3-5 days. Before serving, allow the cake to sit at room temperature for about 15-30 minutes. Please read my blog post above for tips and helpful information.Nutrition
Nutrition Facts
Serving: 1 slice / Calories: 759kcal / Total Fat: 48,2g / Saturated Fat: 16,3g / Cholesterol: 0mg / Total Carbohydrate: 82,3g / Fiber: 3,4g / Sugar: 59,2g / Protein: 4,6g / Sodium: 224,8mg / Iron: 2,2mg
Hi i wanted to try this recipe.May i know how tall will be the cake ?