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Very Vegan Vanilla Oreo Cake
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5 from 7 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!
Course Dessert
Keyword baked, baking, cake, dairy-free, dessert, easy, oreo, vanilla, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

OREO VANILLA CAKE:

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

OREO BUTTERCREAM:

  • 5 cups organic powdered sugar, sifted
  • 1 cup vegan butterm softened at room temp.
  • 1 teaspoon vanilla extract
  • 1-2 Tbsps Almond milk
  • 6-8 oreo cookies, crushed

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 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".
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
  • Add in the milk-ACV mixture, oil, vanilla, and mix (using a hand-mixer) until just combined and smooth.
  • NOTE: If the batter looks extremely thick, add extra milk, 1 tablespoon at a time until it’s somewhat pourable but not runny or thin at all.
  • Fold in the crushed oreo cookies. NOTE: Ensure that you remove the cream from each cookie and crush only the chocolate cookie part.
  • Divide the batter evenly into each of the cake pan and bake for 20-25 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.

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 thinly.
  • Once fully frosted, add small little designs of the buttercream using a piping bag + tip and top with additional crushed Oreo cookies, if desired.  Chill for 5 minutes to ensure that buttercream sets.
  • When ready to serve, remove from the refrigerator. Slice and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: 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.
  • FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead. 
  • 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 grind the cookies in a food processor (whole) for about 30 seconds or so. Add more or less cookies based on preference and level of sweetness.