Oreo cake
Print Recipe
5 from 5 votes

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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 1 9-inch cake
Author: Vaishali Honawar

Ingredients

  • Ingredients for Cake:
  • 2 cups almond milk (can use soy)
  • 2 tsp vinegar
  • 1 1/2 cups turbinado sugar (can use regular sugar)
  • 2/3 cup canola or other flavorless vegetable oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 2 tsp instant coffee powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Ingredients for Frosting:
  • 1 cup (2 sticks) vegan "butter" like Earth Balance
  • 2 cups confectioners' sugar (powdered sugar)
  • 1/4 cup cocoa powder
  • 1 tsp instant coffee powder
  • 1 tsp vanilla extract

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 1/4 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 1/3rd 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!