Name: Vegan Vanilla Oreo Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 480ml dairy-free milk (unsweetened soya milk recommended); 2 teaspoons apple cider vinegar; 400g self-raising flour; 300g caster sugar (fine white sugar); 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 120ml sunflower oil; 2 teaspoons vanilla extract; 6 golden Oreo cookies, roughly chopped; 530g dairy-free butter (e.g., Flora block butter); 60g dairy-free cream cheese; 500g powdered/icing sugar; 1/2 tablespoon vanilla bean paste or seeds from 1 vanilla pod; Dairy-free milk (optional, for frosting consistency); Vanilla Oreos (whole and ground for decoration)

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Introduction

This vegan vanilla Oreo cake is a delightful treat that combines moist layers infused with vanilla and studded with golden Oreo cookies. Perfect for celebrations or simply to satisfy a sweet tooth, this creamy, dairy-free cake brings classic flavors with a plant-based twist.

A tall, round cake with four visible layers, each separated by light cream filling that looks smooth and soft. The outside of the cake is covered in a crumbly, light brown coating. On top, there are several round biscuit pieces standing upright and some swirled cream dollops placed between them. The cake is on a white plate with a textured beige cloth underneath, surrounded by a few more biscuits scattered around. The background is a white marbled texture with a white ceramic pitcher and some blurred white kitchen items behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

480ml dairy-free milk (unsweetened soya milk works best)
2 teaspoons apple cider vinegar
400g self-raising flour
300g caster sugar (fine white sugar)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
120ml sunflower oil
2 teaspoons vanilla extract
6 golden Oreo cookies (roughly chopped)
530g dairy-free butter (such as Flora block butter)
60g dairy-free cream cheese
500g powdered/icing sugar
1/2 tablespoon vanilla bean paste or seeds from 1 vanilla pod
Dairy-free milk (if needed for frosting consistency)
Vanilla Oreos (whole and ground for decoration)

Instructions

Step 1: Preheat your oven to 180°C fan and line three 8-inch loose base or push-up cake tins with greaseproof paper. If you only have one or two tins, bake the cakes separately and keep unused batter covered with a damp tea towel.
Step 2: In a bowl, whisk together the dairy-free milk and apple cider vinegar. Set aside for 10 minutes to curdle, creating a vegan ‘buttermilk’.
Step 3: In a large bowl, sift together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well to combine.
Step 4: Add the sunflower oil and vanilla extract to the ‘buttermilk’ and whisk to combine.
Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over-mixing to keep the cake tender.
Step 6: Fold the roughly chopped golden Oreo cookies gently into the batter.
Step 7: Divide the batter evenly between the prepared cake tins. Tap the tins on the countertop to remove air bubbles.
Step 8: Bake in the center of the oven for 25-30 minutes. The cakes are done when a knife or skewer inserted in the center comes out clean and the tops are springy to touch.
Step 9: Cool the cakes in their tins for a few minutes, then transfer to a cooling rack to cool completely. Store in a sealed container until ready to frost.
Step 10: To make the frosting, beat the dairy-free butter and cream cheese in a large bowl until light and creamy.
Step 11: Sift in the icing sugar and add the vanilla bean paste. Whip on high speed for about 5 minutes until smooth and airy. Add a splash of dairy-free milk if the frosting is too thick, or more icing sugar if too soft. Adjust with more butter if it splits.
Step 12: Reserve about 3 heaped tablespoons of frosting in a piping bag fitted with a large star tip and set aside.
Step 13: Place one cake layer on a serving plate. Spread a generous layer of frosting evenly on top.
Step 14: Optionally, blitz some golden Oreos in a blender until fine crumbs and sprinkle over the frosting.
Step 15: Add the second cake layer, press down gently, add frosting and cookie crumbs, then repeat with the third layer.
Step 16: Coat the entire cake with a thin crumb coat of frosting and refrigerate for 15-20 minutes until firm.
Step 17: Apply a final, thicker layer of frosting and smooth the edges with a cake scraper.
Step 18: Press the golden Oreo crumbs onto the sides of the cake by hand.
Step 19: Use a spoon to carve out spaces in the frosting for piping, then pipe swirls from the reserved frosting over the cake’s top.
Step 20: Place whole golden Oreo cookies between each swirl as decoration.
Step 21: Slice and enjoy your delicious vegan vanilla Oreo cake!

Tips & Variations

Use plant-based milk like oat or almond if you prefer, but unsweetened soya milk curdles best for the ‘buttermilk’ effect.
For a chocolate twist, fold in some vegan chocolate chips or add cocoa powder to the batter.
Adjust the frosting texture carefully by balancing icing sugar and butter to achieve perfect spreadability.
If you don’t have a star piping tip, you can simply spread the reserved frosting decoratively with a spatula.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover cake can also be frozen for up to 1 month, tightly wrapped. Thaw overnight in the fridge, then bring to room temperature.

How to Serve

The image shows four slices of a light brown, three-layer cake with white cream filling between the layers. The cake has a soft and moist texture, with the cream slightly unevenly spread. One slice is decorated with a whole pale yellow cookie on top, placed on a white scalloped plate. There are two gold forks placed near the cake slices, one resting on a white scalloped plate with crumbs around, and another next to a slice with a cookie. The background is a white marbled surface scattered with cookie crumbs and whole pale yellow cookies, with a clear glass of milk nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other Oreo flavors or types?

Yes, you can substitute golden Oreos with classic chocolate or any vegan-certified Oreo alternative to change up the flavor.

Is this cake suitable for gluten-free diets?

This recipe uses self-raising flour which contains gluten. To make it gluten-free, substitute with a gluten-free self-raising flour blend and check all other ingredients to ensure they are gluten-free.