Vegan Oreo Cake is a layered masterpiece that’s as delicious as it is stunning! Two homemade Oreo cakes are layered with the BEST chocolate whipped cream frosting.
Prep: 30 mins
Cook: 35 mins
Total: 1 hr 5 mins
Servings: 16 slices
Chocolate Whipped Cream Layer, see Notes for more options
▢1 cup unsweetened soy milk
▢1 cup refined coconut oil, melted
▢1/2 cup powdered sugar
▢3 tablespoons natural cocoa powder
▢1/2 teaspoon pure vanilla extract
▢15 Oreo cookies chopped small or into crumbles
▢2 1/2 cups cake flour
▢1 tablespoon baking powder
▢1/2 teaspoon salt
▢1 1/2 cups granulated sugar
▢3/4 cup canola oil or other neutral oil
▢1 1/2 cups unsweetened soy milk
▢2 teaspoons apple cider vinegar
▢2 teaspoons pure vanilla extract
▢15 Oreo cookies chopped into small pieces
*You must prepare the whipped cream frosting the night before, so plan accordingly! Otherwise, use a different frosting such as Vegan Buttercream Frosting or Vegan Chocolate Frosting.
Prepare the heavy whipping cream substitution the night before
Pour the soy milk into a bowl and microwave for about 1 minute until warm, perhaps an extra minute if it’s very cold to begin with.
Place the warm soy milk and melted coconut oil into a blender and blend until emulsified on high. This will take about 1 minute in a high powered blender.
Transfer to a bowl, cover and refrigerate overnight.
Make the cake
Preheat the oven to 350 degrees F and grease two 9-inch cake pans. Place a circle of parchment paper in the bottom as well so the cakes don’t stick.
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Now pour in the oil, milk, vinegar and vanilla extract. Mix with a large spoon until just combined, but be careful not to over mix or the cake will be dense. Fold in the chopped Oreo pieces.
Divide the cake batter evenly between the pans and bake for 30-35 minutes until a toothpick inserted comes out clean.
Let the cakes cool for 10 minutes in the pans, then carefully transfer to a cooling rack. Let the cakes cool completely before frosting.
Make the chocolate whipped cream frosting
Once the cream has chilled overnight and the cakes are cooling, transfer to the bowl of a stand mixer (or large bowl with an electric mixer).
Add the powdered sugar, sift in the cocoa powder and add the vanilla. Beat the ingredients together, starting on low speed then increasing to high. It will take 3-10 minutes to start to thicken, but trust me it will happen. With my stand mixer on high speed, it usually only takes 3 minutes!
Beat until it’s thick, creamy and light, but stop once this happens or it may get weird and separate. It should look just like whipped cream. Scrape the sides of the bowl as needed. Fold in the chopped Oreo pieces or crumbs.
Frost, decorate and serve
Once the cakes have cooled completely (this is so important, or the whipped topping will just melt and you will have a total mess on your hands), frost the cake generously. I like to put a pretty thick layer in between the cakes, then decorate the outside with vegan buttercream.
Decorate the top with extra whipped cream or frosting and Oreo cookies, if desired. Enjoy! This cake must be stored in the refrigerator. It freezes well, too.
I love the chocolate whipped cream frosting for this cake, BUT you can easily just use my Vegan Buttercream Frosting, Vegan Chocolate Frosting, Vegan Cream Cheese Frosting or Vegan Swiss Meringue Buttercream. Simply fold in some chopped small Oreos. You can also use a blender to blend the cookies into crumbs if you prefer. I used a thick chocolate whipped cream layer, then used my buttercream to decorate the outside of the cake.
For gluten free, use gluten free Oreos and flour.
Serving: 1of 16 servings | Calories: 485kcal | Carbohydrates: 54g | Protein: 5g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 176mg | Potassium: 210mg | Fiber: 2g | Sugar: 32g | Vitamin A: 79IU | Calcium: 89mg | Iron: 3mg
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