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!
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- In a separate bowl, mix together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir until combined.
- 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.
- Fold in the crushed vegan Oreo cookies.
- Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops if necessary.
- 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.
- 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.
- 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.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
- 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.
- Once the frosting is ready, fold in the crushed vegan Oreo cookies.
- Once the cakes are completely cool, place one layer on a serving plate or cake stand.
- Spread a generous amount of the vegan vanilla frosting on top of the first layer.
- Carefully place the second cake layer on top of the frosted first layer. Gently press down to secure it in place.
- Spread frosting over the top and sides of the entire cake.
- 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.
- Once assembled, chill the cake in the refrigerator for about 30 minutes to help the frosting set.
- When youre 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