I hate Oreos, but made the best Vegan Oreo Cake in all the land of NYC.

I’d like to think I aim to please the masses…with my recipes that is. And I have surely proven that with this cake. I strongly dislike Oreos – I may even go as far to say I hate Oreos. I’ve come to the realization that I don’t like the classic American ‘cookies and cream’ flavor combo. Just not my thing! But we were celebrating something at Twitter and the star of the event happened to love Oreos. So I challenged myself to make a cake that embodies the Oreo flavors, but stays true to my cooking philosophy which bomb azz vegan food. I did some research on different recipes out there, and found that the combination of below ingredients makes for the best & most moist Vegan Oreo Cake! Fun fact – original Oreos ARE vegan.

C is for Cookie, that’s good enough for me.

Vegan Oreo Cake:

• 3 cups unsweetened almond milk
• 1 cup unsweetened coconut yogurt
• 2 1/4 cups cane sugar
• 1 tbsp vanilla extract
• 1 tbsp apple cider vinegar
• 3 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• Half a package of original Oreos

Oreo Filling Buttercream Frosting: 

• 1 1/2 cups vegan bars of butter – I used soy-free butter at room temp
• about 1/4 cup Oreo fillings
• 6-7 cups powdered sugar
• 1 tsp vanilla extract

Prep is key

1. Preheat oven 350 degrees. I used 2 9 inch round baking tins. If you have 3, that would be ideal! Line each one with parchment paper – cutting it into circular shape to fit nicely on the bottom. Spray with baking spray.

Keep it wet

2. In a large bowl whisk together the wet ingredients (ending with the apple cider vinegar). Set aside.

Keep it dry

3. In a medium bowl, sift together the dry ingredients.

Make some magic

4. Slowly add the dry to the wet, whisking until combined and all the large lumps are mixed in. Make sure not to over mix as this will result in a dry cake.

5. Add about 2 to 2 1/2 cups to the baking tins. Bake for 20-25 mins until an inserted toothpick comes out clean. Remove and allow to cool completely in the tins.

Keep it fluffy

6. While the cakes are bakin’ and coolin,’ make the frosting. So this is a little tedious as you have to open each cookie and scoop out the filling – about half to 3/4 of a standard package of oreos. Set that aside. In a stand mixer or using a hand mixer, whip the vegan butter on high until fluffy. Add in the oreo fillings and while until incorporated. Turn mixer off and sift in about 1/2 cup of the powdered sugar – sifting is important here to create a smooth and even frosting. Continue doing that until you’ve achieved a thick and fluffy frosting. Last thing to whip in is the vanilla extract. Keep in fridge until ready to frost the cake.

7. Crush the oreo tops until finely ground and set aside for later.

Put it all together

7. Place one cake tier on a cake stand or large circular plate. Place about 1/2 cup of frosting on the tier and evenly spread just until the edges. Top with a thin layer of crushed oreo tops.

8. Repeat until you have the third tier on. For this, you should have a lot of frosting remaining. Spread it evenly all on the top and sides of the cake until completely covered. Garnish the middle with the remaining crushed oreo tops and some mini oreos.

Voila! Enjoy!