Vegan Vanilla Oreo Cake

April 22, 2022
Shanika | Orchids + Sweet Tea
This is a very vanilla oreo cake that happens to be egg-free, dairy-free, and totally delicious!

Vegan Vanilla Oreo Cake

This beautiful Vegan Vanilla Oreo Cake is the epitome of nostalgia meets decadence: soft, fluffy layered cake with homemade dairy-free Oreo-infused frosting and crushed Oreo cookies for an extra crunch. The perfect treat for a birthday party, special occasion, or just because! Gluten-Free option!

Slices of Vegan Vanilla Oreo Cake  on small plates

You may already know that Oreo cookies are naturally vegan, so it only makes sense to use them in a fluffy, moist, and dense vegan layer cake, right? Well, if you're a lover of decadence and nostalgia, the this Vegan Vanilla Oreo Cake is just the thing you and your family need! This cake has a pure vanilla flavor with chunks of soft, sweet, and creamy Oreo cookies in the batter, frosting, and as a topping. Talk about Oreo goodness. If you're into just vanilla cake, then I recommend trying my Vegan Vanilla Cake recipe (minus the Dinosaur theme)---it's my fave!

It's stacked three layers high, which makes this cake the perfect choice for a birthday party or really any celebration, if I'm honest! Plus, I've had the pleasure of making Vegan Oreo Pancakes and this decadent Vegan Oreo Brownie Skillet which is beyond amazing! Oh and if you're looking for a good sip-----then this Oreo Milkshake is IT! If you're a lover of cake, then our Best Cake Flavors for Any Occasion list is one to check out!

This cake is just the right amount of sweetnessfluffinesssoftness and includes a ton of pure vanilla flavor, and is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me!

Why You’ll Love this Vegan Vanilla Oreo Cake:

  • It's the perfect sweet treat for an after dinner treat that doesn’t feel like a sugar overload.
  • It's jam-packed with Oreos from the inside, out.
  • Perfectly sweet, crunchy, and fluffy in the center, the perfect combination.
  • You can make it ahead of time for a party or occasion and freeze it for longer storage.
Jump to:

Perfect Occasions For this Oreo Cake 

These events are a great excuse to eat cake!

  • Birthdays
  • Anniversaries
  • Barbecues
  • Potlucks
  • Kids Sleepovers
  • Holiday Gatherings
  • Graduations
  • Baby Showers
  • Dinner Parties
  • Actually, any time is a good time for cake, right? Bake away for a little weekday pep-up!
Round pans with Vegan Vanilla Oreo Cake batter

Are Oreos Vegan?

Yup! According to a bit research and the Oreo official website, they've been a dairy-free and vegan treat since they launched. Who knew---right? Despite the filling, most Oreos actually contain no form of milk or animal product, depending on the flavor which some might contain honey, etc.

As for which flavors are actually vegan, here's a list of them to keep things safe when picking:

  • The original Oreo cookie
  • The Double Stuffed Oreo
  • The Most Stuffed Oreo
  • Oreo Gluten-Free
  • Oreo Double Stuffed Gluten-Free
  • Chocolate Creme Oreo
  • Dark Chocolate Oreo
  • Jave Chip Oreo
  • Carrot Cake Oreo
  • Lemon Oreos
  • Golden + Golden Doubled Stuffed Oreos
  • And a few others.

How to Make Vegan Oreo Cake

This Vegan Oreo Cake as I’ve mentioned before is super easy to whip together and doesn’t require anything special when it comes to ingredients. To start, you simply create the buttermilk by adding the milk + apple cider vinegar or lemon juice together and letting it sit for a few minutes.

Then add together the wet ingredients, followed by the dry ingredients and mix until smooth---using a wooden spoon (and a bit of arm strength) or a hand-mixer for ease. Lastly, fold in crushed Oreo cookies and divide into cake pans. Bake, cool, frost, and slice! Wallah!

Ingredients for Vegan Oreo Cake

Here's what you need to make this easy Vegan Oreo layer cake:

  • Cake flour. You can also use all-purpose four if you don't have cake flour.
  • Baking powder and baking soda for leavening.
  • Cane sugar. You can ensure that this is vegan-friendly by it being certified organic.
  • Vanilla extract. This complements the flavors. Purchase pure vanilla.
  • Almond milk. Choose unsweetened. Feel free to use a different plant-based milk if you like. I recommend making easy homemade almond milk (my recipe doesn’t require soaking!)
  • Apple cider vinegar. To help the baking powder activate with a bit of acid and creates the "buttermilk" when mixed with the milk.
  • Oil. This adds moisture to this cake. I sometimes use vegetable or coconut oil for a healthier option, however, you can sub with olive oil, avocado oil, or melted butter.
  • Oreo cookies. Like I've stated above, you can always find out the best Oreo cookie flavors (I like to use Classic), however, you can use a healthier option like Back to Nature's Creme Cookies.
Vegan Vanilla Oreo Cake on a wooden platter

Oreo Buttercream Frosting

Top your fluffy vanilla Oreo cake with the best whipped buttercream frosting. Here's what you need to make it:

  • Powdered sugar. Choose organic sugar to make sure it's vegan.
  • Vegan butter. Make sure it's soften to room temperature for the fluffiest buttercream frosting.
  • Vanilla extract. For that classic vanilla flavor.
  • Almond milk. Any dairy-free milk will work.
  • Oreo Cookies. Great for more texture on top! To keep the frosting velvety, be sure to only use the chocolate cookie part of the Oreo and discard the filling.

Cake Flour vs. All-Purpose Flour.

When it comes to the main ingredient of this entire Oreo cake recipe—-the flour, I enjoy using organic Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.

However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.

How to Know If Your Baking Powder + Baking Soda are Fresh

Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your funfetti cake (and other baked goods) fully rise and bake through nicely.

Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:


-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.


-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.

Tips for Making The Best Vegan Vanilla Cake Every Time


To make and decorate this vanilla oreo cake, you’ll need a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.


The essential ingredient combos for a light, silky cake texture is baking soda and an acid (usually vinegar or buttermilk if the cake calls for it). When acid and baking soda reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.

Slice of Vegan Vanilla Oreo Cake next to a bowl of Oreos


One of my favorite tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. It’s an extra step, but the results are a light, fluffy, and fully combined cake batter.


When mixing your cake batter, it’s so important to add the dry ingredients and wet ingredients alternately. Then, as soon as everything is combined very well, STOP! Over-mixing creates a more dense cake.

Assembling the Cake

Before you frost your cake, you’ll need to trim it. Use a long serrated knife (or cake slicer) to slice the thin crust layer off the top of each cake to make a flat surface.

Next, place the first cake layer on a cake stand and evenly cover the top with buttercream. Now, place the with second layer on top and evenly cover the top with buttercream. You can add more layers if you like too!

Once your cake is fully stacked, spread the remaining vanilla buttercream over the cake and down the sides.

Tip: Make things a bit easier by spreading a very thin layer of buttercream over the cake and chilling it for 30 minutes before adding the remaining buttercream.

Once fully frosted, garnish your masterpiece with bits of cake crumble from any discarded cake, crushed Oreo cookies, etc. as desired. Slice and enjoy!

Slice of Vegan Vanilla Oreo Cake with a fork

Common Q + A's for this Oreo Cake

Can I Make Oreo Cupcakes?

Sure! You can actually check out my Vegan Chocolate Oreo Cupcakes recipe for a real treat or simply divide the batter of this Vegan Oreo cake between about 30 cupcake wells. Bake for 18 to 20 minutes, until the centers are set.

Can I Make Gluten-Free Oreo Cake?

Yes, absolutely! If you'd like to make this vegan vanilla Oreo cake gluten-free, simply swap the cake/all-purpose flour with gluten-free all-purpose. You may need to add up to ¾ of a cup more flour if the batter is too thin.

I like to use Bob's Red Mill 1-to-1 Baking Flour. IF you use a different brand, add 1 teaspoon xanthan gum if it doesn't contain xanthan already.

What are Oreos made of?


How long do Oreos last?

Ultimately, Oreos can last up to 6 months, but they will eventually lose their crispness and sweetness as time goes by. 

Why is my Oreo frosting so "wet" or greasy?

The problem might definitely be that you've added in the filling of the Oreos to your frosting which not only adds too much moisture to your frosting, but the ingredients in the filling might be too heavy for a nice fluffy buttercream. Therefore, I find that only crushing the Chocolate cookie part of the Oreos only by scrapping off the filling works best for the frosting.

Can I make this Oreo cake ahead of time?

Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!

What kind of dairy-free milk works best for this cake?

Although, I love using Almond milk for my cakes mostly, because the consistency is great for all kinds of baking and cooking, however, you can use any vegan milk you like for this Oreo cake recipe. I recommend making your own plant milk to save money and because it’s so easy! Here are some of the best dairy-free milk recipes to make at home:

From the classics like cashew milksesame milk, Coconut milk, soy milk, and almond milk, we now have delicious options like oat milk and even potato and quinoa milk.

How to Store Leftover Oreo Cake

Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.

Slice of Vegan Vanilla Oreo Cake with two forks

More Amazing Cake Recipes to Bake!

Try these other delicious cake recipes next:


If you tried this Vegan Vanilla Oreo Cake or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.

Overhead shot of a slice of Vegan Vanilla Oreo Cake with a fork
Slice of Vegan Vanilla Oreo Cake with a fork

Very Vegan Vanilla Oreo Cake

April 22, 2022
4.70 from 13 votes
This beautiful Vegan Vanilla Oreo Cake is a soft, fluffy layer cake with homemade frosting and crushed oreo cookies. The perfect treat for a birthday party! Gluten-Free option available!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 8 servings



  • 4 cups organic all-purpose flour  (You can also use cake flour, if desired)
  • 1 ½ cups organic cane sugar
  • 2 ½ tsps baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 tsps vanilla extract
  • 2 ½-3 cups dairy-free 'Buttermilk'  (Almond milk + 1 ½ tablespoons apple cider vinegar)
  • cup vegetable oil, organic (See Notes!)
  • 10-12 oreo cookies, crushed (See Notes!)


  • 5 cups organic powdered sugar, sifted
  • 1 cup vegan butter, softened at room temp.
  • 1 teaspoon vanilla extract
  • 3-4 Tbsps Almond milk
  • 6-8 oreo cookies, crushed (Be sure to scrap off the filling and only use the chocolate cookie part)


  • Oreo cookies, whole or semi-crushed (optional)



  • Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
  • In a bowl or large measuring cup, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
  • Add in the milk-ACV mixture, oil, and vanilla, using a wooden spoon (or electric hand-mixer for ease), mix until combined and smooth. NOTE: Start with only 2 ½ cups of the "Buttermilk" and slowly add more as needed. The batter should be thick, but slowly fall off of the spoon or whisk once lifted.


  • Fold in the crushed Oreo cookies. NOTE: You can totally use the entire Oreo cookie for the batter if desired. If not, simply scrape off all of the filling and crush the chocolate cookie part only.
  • Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
  • Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.


  • Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
  • Fold in the crushed oreo cookies (ONLY the chocolate cookie part).


  • Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
  • Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Top with any additional Oreo cookies (whole or crushed).
  • When ready to serve, remove from the refrigerator. Slice and enjoy!
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
  • FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead and vice versa.
  • GF OPTION: If you want to make this cake Gluten-Free, you can simply substitute flours with Bob's Red Mill's 1-to-1 Baking Flour. Just add an additional ¾ cup or so if needed; To use other GF flours such as coconut, almond, etc. just be sure to add 1 teaspoon of Xanthan gum. 
  • OIL VS. BUTTER: Instead of vegetable oil,  you can also use melted vegan butter or Coconut oil, if preferred.
  • CRUSHED OREO COOKIES: I simply separate (removing the cream inside) and "pulse" the cookies in a food processor (whole) for about 5-6 seconds or so. This creates larger chunks versus small ground pieces. Add more or less cookies based on preference and level of sweetness. 


Calories: 706kcal | Carbohydrates: 185g | Protein: 10g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 4g | Cholesterol: 8mg | Sodium: 700mg | Potassium: 244mg | Fiber: 2g | Sugar: 51g | Vitamin A: 125IU | Calcium: 182mg | Iron: 6mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Script text: Xx, Shanika

Love this Post? SHARE!


4.70 from 13 votes (6 ratings without comment)

Your email address will not be published. Required fields are marked *

Love this Recipe?

  1. Did anyone else have trouble with this?? I made the batter once and it was like runny paint, so I discarded thinking there’s no way that’s going to set up like a cake. I thought perhaps I measured my cake flour or almond milk inaccurately because it was extremely runny. I went over the instructions very carefully several times as I prepared and mixed again. This time I had my husband pour the milk mixture and he asked if it was supposed to be 2 1/2 cups of almond milk WITH the ACV or before ACV is poured. I assumed before, so we left out at least 1/4 cup of the milk mixture because the same thing would have happened again. I didn’t spoon in my cake flour, I dove my measuring cup into the bag and leveled it. No other changes were made and the batter was still pretty runny. I used Swan cake flour and Silk brand unsweetened almond milk. Also, putting the cookies in the food processor made them into cookie dust fit for a pie crust, which I guess is okay, but instead of it looking like vanilla with crushed Oreos it will just look like cookies and cream cake (gray with black bits mixed in. Not sure if this will turn out…

    • Hi Ann! I am so sorry to hear that you're having trouble with this recipe! The batter shouldn't have been runny at all, however, different brands of flour + milk will react differently sometimes. A ket trick to salvaging runny batter is to add a bit more flour until it thickens up-------you can start with 1/4 cup at a time. Also, when food processing the cookies, it's always best to pulse it so that they're not entirely broken down OR you can just crush them with you hands. I hope that this helps! 🙂

    • Hi Elie! I am so thrilled that you enjoy this recipe! Thanks so much for giving it a try! 🙂

  2. What a special recipe! I love the combination of flavors, and the Oreo buttercream frosting made from vegan butter and almond milk is a keeper, too. Another winner from Orchids and Sweet Tea!

  3. Absolutely delicious! I have a nephew who is allergic to milk and wanted to make something everyone could enjoy and this. was. amazing! Great recipe.

  4. This cake has a wonderful texture and the frosting is so creamy you wouldn't believe it didn't have cream. My brother-in-law has a severe dairy allergy so I always try to have a vegan dessert. This recipe is great for the whole family.