The Fluffiest Vegan Vanilla Oreo Cake
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The Fluffiest 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!
The Best Vegan Oreo Cake Ever!
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 sweetness, fluffiness, softness 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:
- The Best Vegan Oreo Cake Ever!
- Why You’ll Love this Vegan Vanilla Oreo Cake:
- Perfect Occasions For this Oreo Cake
- Why Do People Like Oreo Cake?
- Are Oreos Vegan?
- How to Make Vegan Oreo Cake
- Ingredients For Vegan Oreo Cake
- Oreo Buttercream Frosting
- Cake Flour vs. All-Purpose Flour.
- How to Make Your Own Homemade Cake Flour
- How to Know If Your Baking Powder + Baking Soda are Fresh:
- Tips for Making The Best Moist + Fluffy Vegan Oreo Cake
- Tips for Making The Best Cake Every Time
- What To Serve Vegan Vanilla Oreo Cake With?
- Can I Make this Cake Ahead of Time?
- Common Q + A's for this Oreo Cake
- How to Store Leftover Oreo Cake
- More Amazing Cake Recipes to Bake!
- MADE OUR RECIPE(S)?
- The Fluffiest Vegan Vanilla Oreo Cake
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!
Why Do People Like Oreo Cake?
This is often the biggest question asked when it comes to Oreo cake, specifically from those who may have not tried it before. Generally, people enjoy the nostalgic, sweet flavor that Oreo cookies usually offers, while others might love the fact that unlike regular cake, Oreo cake bakes up to be loftier and provides the best of both worlds, especially if enjoyed with a glass of milk. The reasons vary, but for good reason!
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 as you would with any cake, beat together the softened butter with sugar until fluffy. 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! Perfection in the works!
Ingredients For Vegan Oreo Cake
This cake as I’ve mentioned before is super easy to whip together and doesn’t require anything special when it comes to ingredients. All you need to whip up this simple Vegan Oreo Cake batter is:
- All-purpose flour. I use organic flour from Bob’s Red Mill. You can also use cake flour instead. For a GF option, I always recommend 1:1 GF Baking Flour. See FAQ for more details!
- Baking powder for leavening.
- Cornstarch for leavening and fluffiness.
- Cane or coconut sugar. Opt for organic sugar to ensure it's vegan. Coconut sugar is a great option if you're looking to reduced your refined sugar intake. It won't change the flavor of the cake.
- Vegetable oil. You'll need to use vegetable oil. However, you can always sub with melted vegan butter, olive oil, or melted coconut oil, if preferred. Plant-based butter is usually made with coconut oil, so either one works well in this recipe. The butter might add a slightly more buttery flavor, but it's not very noticeable.
- Vanilla. This adds a nice vanilla flavor. Always use pure vanilla and not the imitation flavor for the best results!
- Dairy-free Buttermilk. This is the secret to achieving the rich, moist tang of buttermilk without any dairy. Almond milk is naturally neutral (when using unsweetened) and perfect for vegan baking. And apple cider vinegar adds a punch of acid to bring the other flavors to life. It's also necessary to activate the baking powder. 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!)
- 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.
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.
The easiest way to make vegan buttercream is with an electric mixer with a paddle attachment. First, beat the vegan butter until it's smooth and creamy. Then add the powdered sugar and vanilla, and keep mixing until the mixture is fluffy and smooth.
Tip: Your frosting should be a spreadable consistency. If it's too thick, add plant-based milk, 1 teaspoon at a time, until you reach that texture. If it's too thin, add powdered sugar, 1 tablespoon at a time, until you get there.
Another note is to store the frosting in the fridge if you're not using it right away. If you do this, then you may need to let it thaw a bit on the counter to make it spreadable before frosting the vegan Oreo cake.
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 Make Your Own Homemade Cake Flour
If you're in a pinch and you don't have any cake flour on hand and you only have all-purpose flour---no worries! You can still achieve that extra fluffiness that cake flour would by simply adding 1-2 teaspoons of arrowroot or cornstarch to your flour before whisking.
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.
BAKING SODA HACK:
-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.
BAKING POWDER:
-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 Moist + Fluffy Vegan Oreo Cake
Because this cake doesn't rely on eggs or dairy, there are a few steps that are slightly different from your typical cake-making process to ensure that this vegan Oreo cake comes out completely MOIST + SOFT:
- Start by making vegan "buttermilk". Combine the dairy-free milk with the vinegar and let it sit for 5 to 10 minutes to sour a bit. This allows the acidity to "activate" and create a fluffiness in texture.
- Use softened butter in combination with oil. Like any regular cake, using softened butter gives it a sort of "fat" that helps to create a fluffy, soft texture although the fat isn't as much as regular butter. Also, ensure that you use a high-quality vegan butter or buttery stick for the best results!
- Make sure you let the cakes cool fully before trying to frost them. Otherwise, the frosting will melt right off.
- Always use a high-quality vanilla for a rich flavor profile. You can also add a bit of almond extract for incredible flavor if desired too.
- For extra softness + fluffiness, sift your dry ingredients together.
- Use an egg replacer. I've learned that baking a cake needs eggs because it acts as a leavener. You can use baking soda + vinegar or other amazing substitutes like flaxseed meal, apple sauce or other purees, yogurt, starches, etc.
Tips for Making The Best Cake Every Time
TIP #1: HAVE THE RIGHT TOOLS
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.
TIP #2: COMBINE BAKING SODA + ACID
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.
TIP #3: SIFT!
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.
TIP #4: AVOID OVER-MIXING
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.
What To Serve Vegan Vanilla Oreo Cake With?
This vegan vanilla Oreo cake is indulgent and amazing all on its own, but if you're looking to add a little something extra, here are some more fun ideas for what to serve with an Oreo Cake -
The Nostalgic Milk + Cookies Combo: If you really want to keep things traditional and nostalgic, nothing says this more than an actual glass of delicious, creamy milk! Try my homemade Almond Milk, Coconut Milk, or Homemade Oat Milk.
Whipped cream: A dollop of freshly whipped cream or coconut cream can be a delicious addition to a slice of Oreo cake. The lightness of the cream can help balance out the rich sweetness of the cake.
Ice cream: The contrast between the cold ice cream and warm cake can be a winning combination. The subtle vanilla flavor can also complement the Oreo and salt flavors in the cake. My favorite dairy-free brands are So Delicious Dairy-Free and Ben & Jerry's Vegan/Dairy-free line.
Fresh berries: Adding some fresh berries, such as strawberries or blueberries, can provide a nice pop of acidity to cut through the richness of the cake.
Coffee or tea: A cup of coffee or tea can be a great way to round out the flavors of the cake. The bitterness of the coffee or tannins in the tea can help balance out the sweetness of the cake. Try my decadent Iced Brown Sugar Shaken Espresso or Dirty Chai Maple Iced Latte.
Can I Make this 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!
Common Q + A's for this Oreo Cake
Sure! You can 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.
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.
According to the official Oreo website, Oreos are made of the following ingredients: INGREDIENTS: SUGAR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), PALM AND/OR CANOLA OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN, CHOCOLATE, ARTIFICIAL FLAVOR.
Ultimately, Oreos can last up to 6 months, but they will eventually lose their crispness and sweetness as time goes by.
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.
This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 10-15 minutes before removing it and slicing. Secondly, the issue could be that the pan wasn't greased well with the right base. I like to grease this cake with olive oil or some kind of neutral oil + add cake pan parchment paper to the bottom for the easiest removal.
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 milk, sesame milk, Coconut milk, soy milk, and almond milk, we now have delicious options like oat milk and even potato and quinoa milk.
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
We've all been there! To quickly soften vegan butter, you can try these methods: a warm water bath or using a warm bowl as the best options. The warm water bath or warm bowl methods offer a gentle way to soften the butter without melting it fully.
Warm Water Bath:
Place the stick of vegan butter in a bowl of warm (not hot) water for about 10-15 minutes.
Note: Monitor the butter to ensure it doesn't become too soft or melt.
Warm Bowl Method:
Heat a bowl with water in the microwave (or on the stove) until steaming.
Empty the water from the bowl and quickly invert it over the vegan butter (on a plate).
Let the butter sit for 5-10 minutes, checking for softens.
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.
More Amazing Cake Recipes to Bake!
Try these other delicious cake recipes next:
- Vegan Strawberry Cake with Oatmeal
- Vegan Gingerbread Cake + Chai Buttercream
- Carrot Cake + Chai Buttercream
- Vegan Chocolate Chip Banana Cake
- Easiest Vegan Chocolate Cake
- Vegan Banana Cake + Maple Buttercream
- Apple Cider Cake + Cinnamon Maple Buttercream
MADE OUR RECIPE(S)?
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.
The Fluffiest Vegan Vanilla Oreo Cake
Ingredients
OREO VANILLA CAKE:
- 3 cups organic all-purpose flour (You can sub with cake flour; See Notes or Post on How to Make Your Own Cake Flour)
- 1 cup organic cane sugar
- ½ cup vegan butter, softened at room temp.
- 2 ½ tsps baking powder
- 2 tsps cornstarch
- ½ teaspoon sea salt
- 2 tsps vanilla extract
- 1 ½ cups Vegan 'Buttermilk' (This is Plant-based milk + 1 tablespoon apple cider vinegar; See Notes for best tips)
- ¼ cup organic vegetable oil (See Notes!)
- 1 ½ cups Oreo cookies, crushed small (See Notes!)
OREO BUTTERCREAM:
- 5 cups organic powdered sugar, sifted
- 1 cup vegan butter, softened at room temp.
- 1 teaspoon vanilla extract
- 3-4 Tbsps Almond milk (You can use your fave plant-based milk)
- 1 cup Oreo cookies, crushed small
GARNISH:
- Oreo cookies, whole or semi-crushed, optional
Instructions
TO MAKE THE CAKE:
- Begin by preheating your oven to 375 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 9-inch or 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
- In a bowl, 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, cornstarch, baking powder, sugar, and salt until combined.
- In a bowl, add the vegan butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
- Add the oil, vegan buttermilk, and vanilla, continuing to beat until combined. On low-speed, add in the dry ingredients and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted. Fold in the crushed Oreo cookies.
- 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.
TO MAKE OREO BUTTERCREAM:
- Simply beat the vegan 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 until combined.
ASSEMBLY:
- 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. Finally, top with final layer and top with remaining buttercream, spreading it over the tops and sides of cake, evenly and fairly thinly.
- Once fully frosted, add additional crushed Oreo cookies to the top and sides, if desired. Chill for 5 minutes to ensure that buttercream sets.
- When ready to serve, remove from the refrigerator. Slice and enjoy!
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. See Posts for more details!
- GLUTEN-FREE OPTION: See FAQ for details!
- 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. However, you can use the entire cookies with cream filling as well.
Nutrition
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I tried this and it was phenomenal!!
Hi Kamryn! I'm so thrilled to hear that you enjoyed this! 🙂
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! 🙂
I have made this a couple of times and it is the best cake that I have made!!! Thanks for the recipe.
Hi Elie! I am so thrilled that you enjoy this recipe! Thanks so much for giving it a try! 🙂
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!
I love anything with Oreos! 🙂 This cake looks so perfectly soft and fluffy.
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.
I love Oreo cake and love that I now have a Vegan option for my friends!
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.