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+ servings
Slice of vegan Oreo cake on a plate.


5 from 2 votes
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.
Prep Time:30 mins
Cook Time:30 mins
Chilling Time::1 hr
Total Time:2 hrs
Course: Dessert
Cuisine: American, Czech
Diet: Vegan
Yield: 8 '' cake
Calories: 759kcal
Author: Plantiful Bakery


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


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!


* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.
**Vegan cooking cream: You can substitute it for coconut milk.
Make sure that everything is weighed and measured before making the cake.
Make sure ingredients such as vegan yogurt, almond milk, and cooking cream are at room temperature.
The butter for the buttercream frosting must be softened.
If you don’t have three cake pans, you can bake the cakes in batches, leaving the cake cool in the pan for about 10-15 minutes before transferring to a cooling rack. Then wash the pan and grease and line it again before adding the batter.


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.


Calories: 759kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!