Vegan Oreo cake

This vegan Oreo cake is absolutely perfect for a birthday or other special occasion. Delicious chocolate sponge cakes are sandwiched together with Oreo buttercream and decorated with extra chocolatey Oreos on top.

Course Cake

Cuisine British, Vegan

Keyword vegan Oreo cake

Prep Time 15

Cook Time 30

Decorating time 15

Total Time 45

Servings slices

Calories 557kcal

Author Cook Veggielicious

Ingredients

For the cake

300 ml almond milk or other plant milk
1 tablespoon lemon juice or cider vinegar or white wine vinegar
150 g vegan butter or dairy free spread*
3 tablespoons maple syrup
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
275 g self raising flour*
175 g caster sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
½ teaspoon bicarbonate of soda (baking soda)

For the icing

154 g packet of Oreos
150 g dairy free spread
400 g icing sugar (confectioners' sugar)
4 tablespoons cold water

To decorate

154 g packet of Oreos

Metric - US customary

Instructions

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 1 tablespoon lemon juice to the 300ml milk and set aside.
Melt 150g vegan butter with 3 tablespoons of maple syrup, a teaspoon of coffee granules and a teaspoon of vanilla extract in a small saucepan over a low heat.
Sift 275g self raising flour, 175g caster sugar, 4 tablespoons cocoa powder, 1 teaspoon baking powder and ½ teaspoon bicarbonate of soda together and mix well.
Pour in the milk mixture and the melted butter mixture 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 a packet of 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 400g sifted icing sugar and 150g vegan butter together until creamy. Add the water gradually until you have a spreadable consistency - you may not need it all.
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.

To decorate 

Decorate with extra Oreos. I cut mine in half with a sharp knife, holding them still with the other hand to minimise cracking.

Notes

Nutritional information is approximate and is intended as a guide only.
For best results use vegan block butter eg Naturli
If using plain flour add an extra 2 tsp of baking powder and half a tsp of bicarbonate of soda.

Nutrition