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    Home > Vegan Dessert Recipes > Vegan Cake Recipes

    Vegan Chocolate Oreo Cake

    Posted: Dec 19, 2011 ยท Updated: Aug 16, 2021

    Jump to Recipe Pin Recipe

    Fluffy and delicious, this Vegan Chocolate Oreo Cake has it all:  tons of chocolate, sweet, fragrant vanilla buttercream, and chunks of Oreo cookies. Vegan, soy-free recipe, can be nut-free.

    Vegan Oreo Cake on a blue background

    New Year's resolutions about eating skinny are for the new year. For now I give you this scrumptious Chocolate Oreo Cake.

    Early on in a new vegan's journey comes the delicious discovery that Oreo cookies-- yes, those gorgeous little black-and-white nuggets of chocolaty goodness-- are vegan. And life is never quite the same again.We all can agree that Oreos aren't health food, but it would have to be a true killjoy who does not enjoy eating one every now and then. And the holidays are a perfect excuse.

    My Oreo Cake is two layers of moist, velvety, soft-as-a-cloud chocolate cake sandwiching a layer of white vanilla buttercream. On top goes an icing of chocolate buttercream and some Oreo cookies. Can you imagine more deliciousness in one place?

    I had been wanting to share a vegan chocolate cake recipe for a long time but the recipes I've tried before (with my favorite, for flavor, being the one from the Candle Cafe Cookbook) tend to be too delicate and the cake almost always ends up falling apart while unmolding.

    For this vegan Chocolate Oreo Cake I modified my Vegan Chocolate Cupcakes with Chocolate Buttercream and it was perfect. The cake was tender but not too fragile, and it tasted better than any chocolate cake I've ever had.

    The chocolate buttercream is a must-try: its creamy and chocolate-y, of course, and it looks really pretty too. I used mini Oreos as a topping and I left them whole, but you could always just use the regular-sized ones, crumble them up, and scatter them on top of the cake. Or you could leave out the Oreos altogether.

    Here's the recipe, then, for a scrumptious vegan Chocolate Oreo Cake. Enjoy!

    A slice of vegan oreo cake wih white and chocolate buttercream on a plate

    Looking for more vegan cake recipes?

    • Low Fat Cucumber Cake
    • Vegan White Chocolate Raspberry Cake
    • Vegan Banana Cake with Peanut Butter Frosting
    • Vegan Lemon Yogurt Bundt Cake
    • Vegan Carrot Bundt Cake with Cashew Cream Cheese Frosting
    • Vegan Chocolate Cake
    Vegan Oreo Cake on a shimmering napkin
    Vegan Oreo Cake on a blue background

    Vegan Chocolate Oreo Cake

    Fluffy and delicious, this Vegan Chocolate Oreo Cake has it all: tons of chocolate, sweet, fragrant vanilla and chocolate buttercreams, and chunks of Oreo cookies. Vegan, soy-free recipe, can be nut-free.
    5 from 14 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Dessert
    Cuisine: American, Vegan
    Diet: Vegan, Vegetarian
    Keyword: Vegan chocolate oreo cake
    Prep Time: 15 mins
    Cook Time: 40 mins
    Total Time: 55 mins
    Servings: 16 slices
    Calories: 367kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    For the cake

    • 2 cups almond milk (can use any nondairy milk)
    • 2 teaspoon vinegar
    • 1 ยฝ cups sugar
    • โ…” cup vegetable oil
    • 2 teaspoon pure vanilla extract
    • 2 cups unbleached all-purpose flour
    • โ…” cup cocoa powder
    • 2 teaspoon instant coffee powder
    • 1 ยฝ teaspoon baking soda
    • 1 teaspoon baking powder
    • ยผ teaspoon salt

    For frosting

    • 1 cup vegan butter (2 sticks)
    • 2 cups confectioners' sugar (powdered sugar)
    • ยผ cup cocoa powder
    • 1 teaspoon instant coffee powder
    • 1 teaspoon vanilla extract
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    Instructions

    Make the cake

    • In the bowl of a stand mixer with the whisk attachment, or with a hand-held mixer, beat the sugar, vanilla extract and oil until fluffy, about two minutes.
    • In another bowl, sift together the flour, baking soda, baking powder, coffee, cocoa powder and salt.
    • Add the cocoa-flour mixture to the wet ingredients in three batches, alternating with the almond milk-vinegar mixture, beating 20 seconds after each addition. Scrape down the sides and the bottom of the bowl after each addition to ensure everything is mixed together. Don't overbeat.
    • Line two 9-inch cake pans with parchment paper at the bottom, and oil and flour the bottom and sides. Divided the cake batter evenly between the two pans.
    • Bake in a preheated 350-degree oven for 40 minutes or until a toothpick stuck in the center of each cake comes out clean.
    • Cool the cake pans on a rack for 15 minutes. Then run a knife along the edges of the cake pans and unmold the cakes by putting a plate over the mouth of the pan and flipping it. Peel off the parchment paper.
    • Place the unmolded cakes on the rack to cool completely.

    Make the frosting

    • Have your butter at room temperature. Place them in a bowl and with a hand mixer or in a stand mixer with a whisk attached, beat until you have a fluffy mixture, about a minute.
    • Add the confectioners' sugar in batches of ยผ cup at a time, beating about 20 seconds after each addition. As with the batter, scraped down the sides and bottom of the bowl after each addition to ensure everything is evenly mixed.
    • Remove โ…“rd of the frosting to another bowl. Add the vanilla extract and mix well. Set aside. This is your vanilla buttercream frosting.
    • Add the cocoa powder and instant coffee powder to the remaining buttercream and mix well. This is your chocolate buttercream frosting.

    Frost the cake

    • Place one cake on a cake stand or a plate and top with the vanilla buttercream. Using a table knife or a spatula, spread the frosting evenly on top of the cake.
    • Place the second cake on top of the first one. Top with the chocolate buttercream and spread it evenly on top of the cake and on the sides.
    • Decorate with mini Oreos, as I did, or crumble some Oreo cookies and scatter them on top of the cake.
    • Enjoy, all!

    Nutrition

    Serving: 1slice | Calories: 367kcal | Carbohydrates: 49g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Sodium: 288mg | Potassium: 134mg | Fiber: 2g | Sugar: 34g | Vitamin A: 539IU | Calcium: 60mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Juliana

      August 03, 2020 at 12:41 pm

      5 stars
      This recipe is seriously amazing. Just made it for my sonโ€™s birthday and he is one happy little guy. Thank you !

      Reply
    2. Manisha

      April 28, 2020 at 7:59 am

      5 stars
      I made this today - and it turned out really good. The batter was wetter than I expected, but the cake was great. So grateful to you for sharing. Thank you!

      Reply
    3. Evi

      November 17, 2018 at 7:05 am

      Hi Vaishali! Can we add flax egg, so that the cake grows more or it's not necessary? I am gonna make it in a bit ๐Ÿ˜€

      Reply
      • Vaishali

        November 17, 2018 at 9:16 am

        No need for a flax egg. It doesn't really help with the rise anyway, it's more of a binder and you don't need it here.

        Reply
    4. Simone

      April 17, 2018 at 8:53 pm

      Help please! I cannot see where shortening is listed in the ingredients list and I donโ€™t know how much to use as a result! Would it be terribly different without it, since I see in the directions to beat the earth balance butter with the shortening? Today is April 17, 2018 and i want to make it this weekend on April 20th 2018, so my fingers are crossed there can be an answer before then. Thank you in advance!

      Reply
      • Vaishali

        April 18, 2018 at 9:42 am

        Hi Simone, I updated the recipe since I first posted it to remove the shortening-- you can just use vegan butter.

        Reply
    5. Nicole

      February 15, 2018 at 7:26 pm

      5 stars
      Hello!!! I made this as a cake and it was absolutely delicious, how would I make these in cupcake form? Would the oven temperature be the same?

      Reply
      • Simone

        April 17, 2018 at 8:56 pm

        Hi Nicole! I read an earlier reply from vaishali saying that the difference for the cupcakes is just lowering the bake time to 18 minutes! I think that is for 18 cupcakes too

        Reply
    6. sweetpeasw

      June 12, 2016 at 3:04 am

      5 stars
      I've just made this for my brother's birthday, and used rapeseed oil instead of shortening in the frosting, and it worked out just fine! I don't normally like coffee, but this is amazing! Thanks!

      Reply
    7. Rebecca Eidson

      April 07, 2016 at 12:57 pm

      hi - do you need the coffee in here?

      Reply
      • Vaishali

        April 07, 2016 at 1:13 pm

        Not strictly. You can leave it out, but it really enhances the chocolate.

        Reply
    8. Alison

      March 03, 2014 at 11:47 pm

      5 stars
      I love this recipe. I'm using it for the second time. Last year one of my friends was concerned when I went vegan because she knows that I've always loved baking, and she thought that I would be hindered by veganism. So wrong! This recipe was the one I used to prove to her that vegan cakes can be fluffy, moist, and delicious. Thank you for sharing! ๐Ÿ™‚

      Reply
      • Vaishali

        March 04, 2014 at 3:06 pm

        Hi Alison, so happy you liked it! Chocolate cake makes a good argument, doesn't it? ๐Ÿ™‚

        Reply
    9. Brooke Tadlock

      January 09, 2014 at 1:18 am

      Sadly Oreos aren't cruelty free, mor is earth balance, because of palm oil! I will modify and try out the recipe tonight!

      Reply
    10. Kim Hendrie

      September 19, 2012 at 2:29 pm

      I am new to veganism and tonight I will be making this cake for my son's girlfriend - she will be 21 and she introduced me to being vegan. Oreos are her favorite so what better than to surprise her with an oreo cake! Thank you for the recipe....and wish me luck that it is a hit!

      Reply
      • Vaishali

        September 19, 2012 at 2:31 pm

        Good luck, Kim. ๐Ÿ™‚ And happy birthday to your friend.

        Reply
    11. Vaishali

      March 29, 2012 at 7:59 pm

      Anon, just use the basic white vinegar. No need to use anything special for this.

      Reply
    12. Anonymous

      March 28, 2012 at 10:48 pm

      what kind of vinegar did you use?

      Reply
    13. Vaishali

      December 24, 2011 at 8:44 pm

      Sarita, yes they are over here. A lot of storebought cookies are, in fact, perhaps because it's more expensive for manufacturers to use butter and eggs and cream, and also perhaps because animal products have shorter shelf lives.

      Reply
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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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