Description
This Vegan Vanilla Oreo Cake offers a luscious dairy-free alternative to classic layered cakes, combining moist vanilla sponge layers studded with chopped golden Oreos, and frosted with a creamy dairy-free buttercream infused with vanilla. Perfect for gatherings or celebrations, this cake is rich, indulgent, and entirely plant-based.
Ingredients
Scale
Cake Batter
- 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
Buttercream Frosting
- 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)
Decoration
- Vanilla Oreos (whole and ground for decoration)
Instructions
- Prepare cake tins: Preheat your oven to 180°C fan. Line three 8-inch loose base or push-up cake tins with greaseproof paper. If you have fewer tins, bake layers one at a time, covering unused batter with a damp tea towel.
- Make vegan ‘buttermilk’: In a bowl, combine dairy-free milk and apple cider vinegar and whisk thoroughly. Set aside for 10 minutes to allow curdling.
- Mix dry ingredients: Sift together self-raising flour, caster sugar, baking powder, and bicarbonate of soda in a large mixing bowl. Stir to combine.
- Combine wet ingredients: Add sunflower oil and vanilla extract into the curdled vegan ‘buttermilk’ and whisk until incorporated.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and gently mix until just combined. Avoid over-mixing to keep the cake light.
- Fold in Oreos: Gently fold the chopped golden Oreo cookies into the batter.
- Fill cake tins: Divide the batter evenly among the lined tins. Tap tins gently on the counter to remove air bubbles.
- Bake the cakes: Place tins in the center of the preheated oven and bake for 25-30 minutes. Check doneness by inserting a skewer or knife— it should come out clean. Cakes should be springy to touch.
- Cool cakes: Transfer cakes to a cooling rack. After they cool slightly, remove from tins and let cool completely. Store in a sealed container if frosting will be done later.
- Prepare buttercream: In a large mixing bowl, whip dairy-free butter and cream cheese together until light and creamy using a stand or hand mixer.
- Add sugar and vanilla: Sift in icing sugar and add vanilla bean paste or seeds. Whip on high speed for about 5 minutes until smooth and airy. Adjust consistency by adding dairy-free milk for softness or more butter/icing sugar as needed.
- Fill piping bag: Transfer three heaped tablespoons of buttercream into a piping bag fitted with a large star tip. Set aside.
- Assemble first layer: Place one cake layer on a serving plate. Spread or pipe vanilla buttercream evenly on top using an offset spatula or palette knife.
- Optional crumb topping: Blitz some golden Oreos into fine crumbs in a small blender and sprinkle over the buttercream layer.
- Stack layers: Gently place the second cake layer on top and press lightly to adhere. Repeat the crumb sprinkle and layering for the third cake layer.
- Crumb coat: Cover the entire cake with a thin layer of buttercream to trap crumbs. Refrigerate for 15-20 minutes to set.
- Final frosting coat: Remove from fridge and apply a thicker second coat of buttercream. Smooth the edges using a cake scraper.
- Decorate with crumbs: Press golden Oreo crumbs evenly over the cake surface by hand to coat.
- Pipe buttercream swirls: Since buttercream doesn’t stick well to crumbs, use a spoon to carve out small areas of frosting from the cake then pipe swirls over those spots.
- Add whole Oreos: Position whole golden Oreo cookies between piped swirls around the cake.
- Serve: Slice and enjoy your vegan Vanilla Oreo Cake!
Notes
- If you don’t have three cake tins, bake the layers separately and keep remaining batter covered with a damp towel.
- Use unsweetened soya milk for best results when making the vegan ‘buttermilk’.
- Adjust frosting consistency with dairy-free milk to get a smooth, creamy texture.
- Ensure the cakes are fully cooled before frosting to prevent melting the buttercream.
- For a smoother finish, refrigerate the cake after crumb coating before the final coat.
- Golden Oreos are used to keep the cake fully vegan; ensure all ingredients are free from animal products.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: Vegan cake, Oreo cake, dairy-free frosting, vanilla cake, plant-based dessert, Oreo dessert
