Description
This Vegan Oreo Cake is a deliciously indulgent dessert perfect for Oreo lovers seeking a dairy-free, egg-free treat. Featuring a moist chocolate cake layered with creamy vegan frosting and crushed Oreos, this easy-to-make cake is perfect for birthdays, celebrations, or any special occasion.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk (or any plant-based milk)
- 1/2 cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 10 Vegan Oreos, crushed
For the Frosting:
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 2-3 tbsp almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 6 Vegan Oreos, crushed (for mixing and garnish)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cake layers don’t stick.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. This ensures even mixing and a light texture.
- Combine Wet Ingredients: In a separate bowl, whisk the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well combined. The apple cider vinegar reacts with the baking soda to help the cake rise.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients and stir until just combined. Overmixing can lead to a dense cake. Fold in the crushed Oreos gently for the cookies and cream effect.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting: In a mixing bowl, beat the softened vegan butter until creamy. Gradually add powdered sugar, alternating with almond milk, and continue to beat until fluffy and smooth. Stir in the vanilla extract and fold in the crushed Oreos for texture and flavor.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of frosting on top. Place the second cake layer over the frosting and cover the entire cake with the remaining frosting.
- Garnish: Decorate the cake with additional crushed Oreos on top for a visually appealing finish.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set. Serve chilled or at room temperature for the best taste.
Notes
- You can substitute almond milk with any plant-based milk like soy, oat, or coconut.
- Make sure all ingredients are at room temperature for better mixing and texture.
- This cake stays fresh refrigerated for up to 4 days and can be frozen for up to 1 month.
- For additional flair, add a pinch of instant coffee to the cake batter to intensify the chocolate flavor.
- Use vegan-certified Oreos or similar cookies to maintain the vegan integrity of the recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
