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vegan chocolate oreo cake by sugar and sparrow
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Vegan Chocolate Cake with Oreo Buttercream

Layers of moist, decadent vegan chocolate cake filled and frosted with Oreo buttercream. The ultimate dairy-free cake for Oreo lovers!
Prep Time 15 minutes
Cook Time 35 minutes

Ingredients

Vegan Chocolate Cake

  • 3 Cups (400g) all-purpose flour
  • 2 Cups (410g) granulated white sugar
  • 1/2 Cup (45g) natural, unsweetened cocoa powder (not Dutch Process)
  • 2 tsp baking soda
  • 1 tsp salt
  • 3/4 Cup (180ml) vegetable oil
  • 2 tsp white vinegar
  • 2 tsp pure vanilla extract
  • 2 Cups (480ml) water, room temperature

Oreo Buttercream

  • 2 Cups (452g) Earth Balance vegan butter, room temperature (4 sticks)
  • 6 Cups (720g) powdered sugar
  • 4 tsp pure vanilla extract
  • 2 Tbsp coconut milk, room temperature or any non-dairy milk
  • 18 Oreo cookies, filling removed

Instructions

Make the Vegan Chocolate Cake

  • Preheat the oven to 350ºF and prepare three 6-inch or two 9-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 
  • Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, vinegar, vanilla, and water and mix on low until combined.
  • Pour into prepared cake pans no more than 2/3 full and bake for 35-40 minutes, until a wooden toothpick inserted comes out clean. Cool completely.

Make the Oreo Buttercream

  • After removing the filling from the Oreo cookies, use a food processor to blend them into a fine crumb. Set aside.
  • In the bowl of a stand mixer, cream the vegan butter on med-high until light and fluffy (about 4 minutes), scraping down bowl and paddle a few times in between. Add powdered sugar a few cups at a time, scraping down bowl and paddle between intervals.
  • Add the vanilla and coconut milk, then mix on medium for one minute. Scrape down bowl and paddle and add the Oreo cookie crumbs. Mix until incorporated.

Assembly

  • Once the cakes are Vegan Chocolate Cakes are cooled and leveled, fill and frost with Oreo Buttercream. To create the same look as pictured, press some Oreo cookie crumbs to the bottom third of the cake after frosting. Pipe swirls of buttercream around the top edge of the cake using Wilton Tip 4B, then sprinkle the swirls with colorful sprinkles. Finish by garnishing with whole Oreos.

Notes

Make ahead tips: 
  1. The Vegan Chocolate Cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
  2. The Oreo Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to frosting consistency.