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Slice of Vegan Vanilla Oreo Cake with a fork
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4.70 from 13 votes

Very Vegan Vanilla Oreo Cake

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 Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Keyword: baked, baking, cake, dairy-free, dessert, easy, oreo, vanilla, vegan
Servings: 8 servings
Calories: 706kcal
Author: Shanika

Ingredients

OREO VANILLA CAKE:

  • 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!)

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
  • 6-8 oreo cookies, crushed (Be sure to scrap off the filling and only use the chocolate cookie part)

GARNISH:

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

Instructions

TO MAKE OREO VANILLA CAKE:

  • 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 OREOS + BAKE:

  • 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.

TO MAKE OREO BUTTERCREAM:

  • 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).

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, 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!

Notes

  • 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. 

Nutrition

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