Description
This vegan Oreo cake is the epitome of decadence: a delicious vegan cake filled with crushed cookies n’ cream, and coated in an easy yet amazing dairy free Oreo buttercream frosting! This will be your favorite Oreo cake, vegan or not!
Ingredients
Scale
Oreo Cake:
- 1 1/2 cup (329 grams or mL) vegan buttermilk, room temperature
- 3 1/2 cups (425 grams) flour or gluten free 1-to-1 baking flour, sifted
- 1 tbsp arrowroot starch or cornstarch
- 1 tbsp baking powder
- 1 1/4 cup (250 grams) granulated sugar or coconut sugar (see Note)
- 1/2 cup salted vegan butter, room temperature
- 1 tbsp vanilla extract
- 3/4 cup (190) unsweetened applesauce, room temperature
- 1 1/2 cups (155 grams or 12 cookie sandwiches) plant based chocolate creme sandwiches, ground into almost a flour
Vegan Oreo Buttercream:
- 2 cups vegan butter, room temperature
- 6–8 cups powdered sugar
- 1 1/2 cups (155 grams or 12 cookie sandwiches) plant based chocolate creme sandwiches, ground into almost a flour
- Toppings: more cookie sandwiches, vegan ganache
Instructions
- Preheat the oven to 350F and grease two 8″ or three 6″ cake pans cooking oil or vegan butter and line with parchment paper. Set aside.
- Gather and measure your ingredients: Make sure that everything is weighed and measured out before beginning. Prepare the vegan buttermilk by combining the dairy free milk and apple cider vinegar in a small bowl. Let the mixture sit for 5-6 minutes (you can begin with the dry mixture while this sits).
- Whisk the dry ingredients: in a medium bowl, whisk together the flour, arrowroot starch, and baking powder. Set aside.
- Make the batter: in a large bowl with hand mixer or using a stand mixer with a paddle attachment, cream together on high speed the vegan butter and granulated sugar until fluffy, about 3 minutes. Scrape down the sides as needed. Add in the applesauce and vanilla extract and cream together again until mixed on medium speed. Make sure you scrape the bottom of the bowl as well to ensure the vegan butter mixture is incorporated. Add in half the dry ingredients to the wet ingredients, along with half of the vegan buttermilk, and beat together on medium speed until the dry is almost incorporated. Add in the remaining flour and buttermilk, and mix until incorporated. Then add in the crumbled cookie sandwiches and use a rubber spatula to fold into the batter.
- Bake the cake: divide the batter amongst the cake pans evenly, and bake. For two 8″ cakes, it will take about 32-35 minutes; for three 6″ cakes, it will take about 27-30 minutes.
- Remove from the oven and allow the cakes to cool in the pan for 10 minutes. Then carefully transfer the cakes to a cooling rack to fully cool before frosting.
- Make the vegan Oreo buttercream frosting: once ready to frost, you can add the vegan butter to a stand mixer with whisk attachment or large bowl with a hand mixer. Cream the vegan butter until fluffy, about 3-4 minutes. Then sift in 2 cups of powdered sugar, and mix again until incorporated. Keep adding in the powdered sugar 1-2 cups at a time, and mixing until incorporated. Then add in the crushed cookie sandwiches and cream together until incorporated.
- Assemble the cake: Frost about 1/2-3/4 cup frosting onto the first layer of the cake and place the second layer on top. Use the remaining frosting to frost the outside of the cake. Decorate with vegan ganache if desired and more cookie sandwiches.
- Slice and enjoy!