This vegan Oreo cake is absolutely perfect for a birthday party. Delicious chocolate sponge cakes are sandwiched together with Oreo buttercream and decorated with extra chocolatey Oreos on top. This is a decadent vegan chocolate cake that’s ideal for a special occasion.
What’s your go to vegan celebration cake? At the moment for me it has to be this vegan Oreo cake – I made it again this weekend for my son’s birthday and it all disappeared disappointingly quickly. Note to self – make three tiers next time. If you want to do this you just need to multiply the quantities below by 50%.
When I first started vegan baking I had some disasters, most notably a coffee and walnut cake which we had to call the splat cake. I have no idea what went wrong with that one – it tasted amazing but just fell apart. In the end we ate it anyway with spoons like a kind of pudding.
Things improved in the vegan birthday cake department when I tried this vegan chocolate cake by Veggie Desserts. This cake was a perfect fluffy sponge cake and it didn’t even threaten to fall apart. Perfect. This is now my go-to chocolate cake recipe and I used it as my starting point when I developed this chocolate Oreo cake recipe.
Are Oreos vegan?
As with so many things in life (particularly vegan life, right?) the answer to this isn’t straightforward. No animal products appear on the ingredients list. So far so good. However, as Oreos themselves say on their website, there is a risk of cross contamination with milk due to the way they’re processed. Most vegans I know consider them to be a vegan product but it’s something you’re going to have to decide for yourself. If you have a milk allergy or intolerance you need to avoid them.
How to make vegan Oreo cake
The first stage is to make two sandwich cakes. Once these have cooked and cooled the chocolate cakes are sandwiched together with Oreo buttercream. The cake can be served as it is or decorate with extra Oreos for a very special vegan birthday cake.
Vegan Oreo cake
For the cake
- 300 ml almond milk or other plant milk
- 1 tbsp lemon juice
- 150 g dairy free spread
- 3 tbsp maple syrup
- 1 tsp instant coffee granules
- 1 tsp vanilla extract
- 275 g self raising flour*
- 175 g caster sugar
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
For the icing
- 1 x 154g packet of Oreos
- 150 g dairy free spread
- 400 g icing sugar
- 4 tbsp cold water
- Extra oreos
To make the cake
- Preheat the oven to 160°C (fan)/180°C/gas mark 4.
- Grease two 20cm round sandwich tins and line with baking paper.
- Add the lemon juice to the milk and set aside.
- Melt the dairy free spread, the maple syrup, the coffee granules and the vanilla extract in a small saucepan over a low heat.
- Sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda together and mix well.
- Pour in the milk and the melted spread and stir well.
- Divide equally between the two prepared cake tins and bake in the centre of the oven for 30 minutes or until a skewer comes out clean.
- Allow to cool in the tin for five minutes then cool completely on a wire rack.
To make the icing
- Break up the Oreos in a food processor until crumbs form. If you don’t have a food processor you can do this in a plastic bag with a rolling pin.
- Beat the icing sugar and the spread together until creamy. Add the water gradually until you have a spreadable consistency. Stir through the Oreo crumbs.
Spread across one of the cakes, put the other on top and cover the top and sides. You'll get best results if you use a palette knife to do this.
Decorate with extra Oreos. I cut mine in half with a sharp knife, holding them still with the other hand to minimise cracking.
*If using plain flour add an extra 2 tsp of baking powder and half a tsp of bicarbonate of soda.