Are you a fan of Oreo cookies? And did you know that Oreo cookies are vegan? Then you're in for a treat! In this recipe, I'll show you how to make a delicious Oreo cake using just 5 simple ingredients. It's really that simple! With its delicious sugary chocolate flavour and the oh so yummy Oreo filling, this cake is sure to satisfy your sweet tooth!
If you love an easy 5 ingredient cake recipe, then you should check some of my other super easy and vegan cake recipes such as these brownies made with chickpeas!, these moist biscoff cupcakes, or these flourless protein chocolate brownies! Or if you have the ultimate sweet tooth and are a sucker for ice cream, then make sure try my vegan magnum copycat recipe!
Why You'll Love This Recipe
This Oreo cake recipe is SO easy to make and I honestly think that has got to be one of the best things about it. Using only Oreo cookies, vegan butter, sugar, plant milk, and baking soda, you can easily whip up this decadent dessert in no time. It's a perfect option for those times when you want a homemade cake but don't have all the fancy ingredients on hand. However, don't worry, just because its super easy to make doesn't mean that it's not ultra tasty!
Another plus of this recipe is that it is made without dairy milk or eggs, which makes it 100% vegan! Most non vegans don't know that Oreos are actually vegan, which means that this cake is perfect for both vegans and on vegans alike!
Step By Step Instructions For This Vegan Oreo Cake
To make the Oreo cake you will need:
- 1 cup plant milk (+ 1tbsp for frosting)
- 2 teaspoon baking powder
- 3 Oreo packets (39 Oreos) (save 1 for the frosting)
To make the frosting you will need:
- ¼ cup vegan butter (soft)
- 1 ½ cups icing sugar
- 1 tablespoon plant milk
- 1 Oreo biscuit
Cake Instructions
- Pre heat oven to 180 degrees / 350 F
- Separate the creams from the Oreo biscuits. Crush the Oreo biscuits into a fine flour using a food processor or rolling pin. Add baking powder to the biscuit flour and mix.
- Add biscuit cream and milk to the dry ingredients and mix with a food processor or whisk until combined.
- Pour mixture into a baking paper lined tray. Bake for 20 minutes.
- Remove from the oven and let cool for 10 minutes. Crumble the cake and transfer back to the same baking paper lined tray or transfer to a smaller one (also baking paper lined).
- Push the cake into the tray with your fingers. Compressing the cake as much as you can. This will make it a dense chocolately slice opposed to a dry cake.
- Refrigerate for 20 minutes.
- Remove and cover with the butter cream frosting. Take 1 Oreo biscuit (without cream) and crumble on top of the cake.
Buttercream Frosting
- Add butter, plant milk, and icing sugar to a bowl.
- Using a mixer, whip for approx 30 seconds.
- The frosting will harden in your fridge too, so don’t worry if it’s a bit messy covering the cake at first.
Expert Tips For This Oreo Cake
- To crush the Oreo cookies, you can use a food processor or place them in a ziplock bag and crush them with a rolling pin.
- Make sure the butter is at room temperature for whipping
- If you use a smaller / larger cake pan, make sure to reduce or increase the baking time accordingly
Storage Tips
If you have any leftovers, store the cake in an airtight container at room temperature for up to 2 days. You can also refrigerate it for longer shelf life. The cake will taste much denser when cold, which you might prefer. Otherwise, make sure to bring it to room temperature before serving.
Oreo cake recipe video tutorial
Creating and sharing videos is a passion of mine that I love to bring to my baking! You can find me on TikTok, Instagram, and Youtube
5 Ingredient Oreo Cake
Ingredients
Oreo Cake
- 3 Oreo packets or 39 Oreo biscuits save 1 for the frosting
- 1 cup plant milk
- 2 teaspoon baking powder
Frosting
- ¼ cup vegan butter
- 1½ cups icing sugar
- 1 tablespoon plant milk
- 1 Oreo biscuit
Instructions
Cake Instructions
- Pre heat oven to 180 degrees / 350 F
- Separate the creams from the Oreo biscuits. Crush the Oreo biscuits into a fine flour using a food processor or rolling pin. Add baking powder to the biscuit flour and mix.
- Add biscuit cream and milk to the dry ingredients and mix with a food processor or whisk until combined.
- Pour mixture into a baking paper lined tray. Bake for 20 minutes.
- Remove from the oven and let cool for 10 minutes. Crumble the cake and transfer back to the same baking paper lined tray or transfer to a smaller one (also baking paper lined).
- Push the cake into the tray with your fingers. Compressing the cake as much as you can. This will make it a dense chocolately slice opposed to a dry cake.
- Refrigerate for 20 minutes.
- Remove and cover with the butter cream frosting.
- Take 1 Oreo biscuit (without cream) and crumble on top of the cake.
Buttercream Frosting
- Add butter, plant milk, and icing sugar to a bowl.
- Using a mixer, whip for approx 30 seconds.
- The frosting will harden in your fridge too, so don’t worry if it’s a bit messy covering the cake at first.
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