Description
This vegan Oreo cake recipe is super easy to make and so flavourful with a moist and fluffy texture that goes perfectly with the rich and creamy Oreo buttercream frosting! This cake is perfect for special occasions like birthdays and anniversaries, as well as casual home parties.
Ingredients
Scale
For the chocolate Oreo cake
- 3&1/2 cups (400g) plain flour
- 1 cup (75g) cacao powder
- 1 & 3/4 cups (280g) brown sugar
- 1 and 1/3 cup (330ml) soy milk
- 3/4 cup (150g) vegan butter
- Scant 1 cup (220g) applesauce
- 3 tbsp cornflour
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 18 Oreos
For the Oreo buttercream frosting *Adjust the amount of vegan butter and icing sugar to your liking
- 1 cup ~ 1 & 1/2 cup (200 ~ 300g) vegan butter
- 3 ~ 4 cups (390 ~ 520g) icing sugar
- 1/2 cup (125ml) soy whipping cream
- 1 tsp vanilla extract
- 18 Oreos
Topping(optional)
- 1/3 ~ 1/2 cup (80 ~ 125 ml) soy whipping cream
- 1 tbsp maple syrup(optional)
- 1/4 cup crushed Oreos
Instructions
- Preheat the oven to 180°C(350°F). Line your cake tins with parchment paper.
- Combine the soy milk and apple cider vinegar and lightly mix. Set aside.
- In a large bowl with a whisk or with a stand mixer, combine the vegan butter and brown sugar using the paddle attachment. Beat them together on medium speed until they are well combined.
- Add the vegan buttermilk, applesauce, and vanilla extract and continue mixing until all the wet ingredients are combined.
- Add the flour, cornflour, cacao powder, baking soda, and baking powder to the wet mixture. Mix until the wet and dry ingredients are just combined.
- Add crushed Oreos and mix a few times until they’re evenly distributed throughout the batter.
- Pour the cake batter into the 3 cake tins evenly and bake for 23-25 minutes. If a toothpick inserted into the centre comes out clean, it’s done. If it comes out with wet batter, bake for another 2-3 mins.
- Remove the cake from the oven and let it sit in the tin for about 10-15 mins until it’s not too hot to touch. Transfer the cake onto a cooling rack and cool completely.
- To make the Oreo buttercream frosting, beat the vegan butter until it’s creamy and fluffy about 1-2 mins.
- Gradually add the icing sugar one cup at a time until it’s very well combined.
- Add the soy cream and vanilla extract and continue to beat until the mixture is fluffy, rich, and smooth about 2-3 mins.
- Fold in the crushed Oreos and mix until evenly distributed.
- Place one layer on a turntable cake stand and frost with the Oreo buttercream frosting. Gently place the second layer over the buttercream frosting and repeat until the last layer.
- Decorate with whipped cream and crushed Oreos if desired. Enjoy!
Notes
Ensure your cakes are completely cooled before frosting to prevent the frosting from melting and sliding off.
To set the frosting and cake, you can rest the frosted cake for 30 mins to 1 hour in the fridge.
Don’t overmix!
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Cake
- Method: Baking