Vegan Vanilla Oreo Cake: A Deliciously Dairy-Free Dessert Recipe

Vegan Vanilla Oreo Cake is a delightful treat that brings together the rich flavors of classic vanilla and the beloved crunch of Oreo cookies. As a passionate baker, I can’t help but share my excitement for this recipe that not only satisfies your sweet tooth but also caters to those following a plant-based lifestyle. The origins of this cake can be traced back to the growing popularity of vegan desserts, which have become a staple in many households, proving that indulgence doesn’t have to come at the expense of our values.

People adore this Vegan Vanilla Oreo Cake for its luscious texture and the perfect balance of sweetness. The creamy frosting, combined with the crumbled Oreos, creates a delightful contrast that keeps you coming back for more. Plus, it’s incredibly convenient to make, requiring minimal ingredients and effort, making it an ideal choice for both novice bakers and seasoned pros. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress and satisfy everyone at the table!

this Recipe

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/3 cup vegetable oil
• 1 tbsp apple cider vinegar
• 2 tsp pure vanilla extract
• 1 cup crushed vegan Oreo cookies (about 10-12 cookies)

For the Vegan Vanilla Frosting:

• 1 cup vegan butter, softened
• 4 cups powdered sugar
• 2-3 tbsp almond milk (or any plant-based milk)
• 2 tsp pure vanilla extract
• ½ cup crushed vegan Oreo cookies (for decoration)

Preparing the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal later.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
3. In a separate bowl, mix together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir until combined.
4. Pour the wet ingredients into the dry ingredients. Using a spatula or a whisk, gently mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Fold in the crushed vegan Oreo cookies. This will add a delightful chocolatey crunch to your cake.

Baking the Cake

1. Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops if necessary.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them after the 25-minute mark to avoid overbaking.
3. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

Preparing the Vegan Vanilla Frosting

1. While the cakes are cooling, let’s prepare the frosting. In a large mixing bowl, beat the softened vegan butter with an electric mixer until creamy and smooth.
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. This helps to avoid a sugar cloud in your kitchen!
3. Add the almond milk and vanilla extract. Beat on high speed for about 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add a little more almond milk, one tablespoon at a time, until you reach your desired consistency.
4. Once the frosting is ready, fold in the crushed vegan Oreo cookies for that extra flavor and texture.

Assembling the Cake

1. Once the cakes are completely cool, place one layer on a serving plate or cake stand. This will be your bottom layer.
2. Spread a generous amount of the vegan vanilla frosting on top of the first layer. Use a spatula to create an even layer.
3. Carefully place the second cake layer on top of the frosted first layer. Gently press down to secure it in place.
4. Now, spread frosting over the top and sides of the entire cake. Don’t worry about making it perfect; a rustic look can be charming!
5. For decoration, sprinkle the remaining crushed vegan Oreo cookies on top of the cake. You can also add whole Oreos around the edges for a fun touch.

Chilling and Serving

1. Once assembled, I like to chill the cake in the refrigerator for about 30 minutes. This helps the frosting set and makes slicing easier.
2. When you’re ready to serve, take the cake out of the fridge and slice it into generous pieces. Serve it with

   Conclusion:

   In summary, this Vegan Vanilla Oreo Cake is an absolute must-try for anyone looking to indulge in a deliciously decadent dessert without compromising on their dietary choices. The combination of rich vanilla flavor and the delightful crunch of Oreo cookies creates a cake that is not only visually stunning but also incredibly satisfying to the taste buds. Whether you’re celebrating a special occasion or simply treating yourself to a sweet delight, this cake is sure to impress. For serving suggestions, I recommend pairing this cake with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream for an extra touch of indulgence. You can also experiment with variations by adding layers of fresh fruit, such as strawberries or raspberries, or even incorporating a chocolate ganache for those who crave a bit of extra richness. The possibilities are endless! I encourage you to give this Vegan Vanilla Oreo Cake a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a few photos and tag your creations on social media. Let’s spread the joy of this delightful vegan dessert together! Happy baking! Print
   

   Vegan Vanilla Oreo Cake: A Deliciously Dairy-Free Dessert Recipe

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   • Author: Maria
   • Total Time: 50 minutes
   • Yield: 12 servings 1x

   Print Recipe

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   Description

   Enjoy a deliciously moist Vegan Oreo Cake, layered with creamy vegan vanilla frosting and topped with crushed Oreos. This plant-based dessert is perfect for any celebration and will satisfy your sweet cravings!

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   Ingredients

   Scale 1x2x3x

   • 1 ½ cups all-purpose flour
   • 1 cup granulated sugar
   • 1 tsp baking soda
   • ½ tsp salt
   • 1 cup unsweetened almond milk (or any plant-based milk)
   • 1/3 cup vegetable oil
   • 1 tbsp apple cider vinegar
   • 2 tsp pure vanilla extract
   • 1 cup crushed vegan Oreo cookies (about 10–12 cookies)
   • 1 cup vegan butter, softened
   • 4 cups powdered sugar
   • 2–3 tbsp almond milk (or any plant-based milk)
   • 2 tsp pure vanilla extract
   • ½ cup crushed vegan Oreo cookies (for decoration)

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   Instructions

   1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal later.
   2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
   3. In a separate bowl, mix together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir until combined.
   4. Pour the wet ingredients into the dry ingredients. Using a spatula or a whisk, gently mix until just combined. Be careful not to overmix; a few lumps are okay.
   5. Fold in the crushed vegan Oreo cookies.
   6. Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops if necessary.
   7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them after the 25-minute mark to avoid overbaking.
   8. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
   9. While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened vegan butter with an electric mixer until creamy and smooth.
   10. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
   11. Add the almond milk and vanilla extract. Beat on high speed for about 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add a little more almond milk, one tablespoon at a time, until you reach your desired consistency.
   12. Once the frosting is ready, fold in the crushed vegan Oreo cookies.
   13. Once the cakes are completely cool, place one layer on a serving plate or cake stand.
   14. Spread a generous amount of the vegan vanilla frosting on top of the first layer.
   15. Carefully place the second cake layer on top of the frosted first layer. Gently press down to secure it in place.
   16. Spread frosting over the top and sides of the entire cake.
   17. For decoration, sprinkle the remaining crushed vegan Oreo cookies on top of the cake. You can also add whole Oreos around the edges for a fun touch.
   18. Once assembled, chill the cake in the refrigerator for about 30 minutes to help the frosting set.
   19. When you’re ready to serve, take the cake out of the fridge and slice it into generous pieces.

   Notes

   • For a richer chocolate flavor, consider adding cocoa powder to the cake batter.
   • This cake can be stored in an airtight container in the refrigerator for up to 5 days.

   • Prep Time: 20 minutes
   • Cook Time: 30 minutes