vegan oreo cake


  • For the cake:
  • dry ingredients:
  • 3 cups flour (I use wheat)
  • 1 cup cocoa powder
  • 1 and a half tsp baking soda
  • 1 tsp and a half yeast powder (royal type)
  • 3/4 tsp salt
  • wet ingredients:
  • 3 cups sugar-free vegetable drink (I use sugar-free soy drink)
  • 2 ½ cups sugar
  • 1 cup apple compote
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • for the cobe rure of oreos:
  • 1 cup of vegan margarine
  • 6-8 cups of powdered sugar (icing sugar )
  • 8 tbsp vegetable drink (I use soy)
  • 1 tsp and a half vanilla extract
  • 27 oreos, crushed (1 complete standard package)
  • optional but recommended: more oreos crushed between layers and to cover / decorate.
  • special ingredient: a lot of love!
  • You will need two molds of approximately 24 cm in diameter (if you only own one, it could be baked twice).


Cake preparation:.

. preheat the oven to 180ºc.

. In a large bowl mix the dry ingredients (flour, cocoa, yeast, bicarbonate of soda, salt and sugar) and in another bowl the wet ingredients (vegetable drink, applesauce, apple cider vinegar and vanilla extract).

. Gradually introduce the dry mixture into the wet mixture and stir until a homogeneous mass remains. it should be well mixed but the intention is not to shake vigorously.

. we prepare the two molds with a diameter of about 24cm in diameter (or failing that, first we do the process with 1 and a half of the dough, while it is baking we keep the other half of the dough in the fridge). preferably we use 2 since that way it is easier, visually, to estimate that the dough is evenly distributed between the two molds.

. Depending on the type of mold we use and its non-stick capacity, we grease and/or paper the mold with parchment paper. (see tip below).

. distribute the dough evenly among the molds.

. Bake at 180ºC for approximately 35 minutes, until a toothpick inserted comes out clean. it can vary depending on the oven, the height we place it in it, the type of mold and if we have decided to make 2 or 3 layers, etc.

. let the biscuits cool completely. If you are in a hurry after it has cooled down a bit, you can put it in the fridge to speed up the process.

Tip: to make it easier to use parchment paper, what I do is cut the base and then several strips for the sides of the mold more or less the same width as the height of the mold. So that the sides do not fall off, I put a little margarine on the outside of the paper as glue so that it stays in place (the one that is in contact with the mold).

If not I recommend using paper with a kitchen brush to paint the mold with margarine and then add a little flour that we will distribute evenly, make it stick to the margarine and then discard the excess well so that the exterior of the cake is not floury.

Oreo topping cream:

. Beat the margarine with a mixer until smooth and fluffy.

. Add the icing sugar little by little (from ½ glass to ½ glass) and mix well so that there is a homogeneous cream (if you can first pass the sugar through a strainer, wonderful, you will fight less with lumps). Depending on the room temperature and the margarine, you will need more or less icing sugar.

. add the vegetable drink and the vanilla aroma and continue mixing.

. Add crushed oreos to mixture. I mash them with a potato press, to make a puree. in a grinder it should go well too but be careful with chopping too much, we don’t want it to be like flour (well, to taste colors…), I like to do it by hand and leave the odd bit more or less large, so you can see that you’re eating a piece of cookie.

. now it’s your turn to evaluate, if it’s too liquid, add more icing sugar, if it’s too dry, more vegetable drink. always little by little!.


It’s time to assemble the work of art, adapt the instructions if you decide make 3 layers, you’ll just have one more middle layer.

. We put the base on the plate that we are going to use, cover it with the oreo cream and if we have chosen to add more oreos, now is the time to add them.

. We mount the second cake on top and finish covering the entire cake with the topping. we add the rest of the extra oreos, optional, on top, it’s time to be creative!.

Now, enjoy! you’ve worked hard!.

Store in the fridge.

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