Vegan Chocolate Oreo Cake
Vegan chocolate cake with cookies & cream buttercream and topped with mini oreos and coated with oreo crumbs.
Ingredients
Vegan chocolate cake
- 1 cup plant milk
- ½ tsp apple cider vinegar
- 1¼ cup all purpose flour
- ½ cup granulated sugar
- ¼ cup cocoa powder
- ½ tbsp baking powder
- ½ tsp salt
- ¼ cup vegetable oil
Vegan cookies & cream buttercream
- 2 cups unsalted vegan butter at room temperature, (4 sticks)
- 1½ cup icing sugar, sifted
- 8 full size oreo cookies, filling removed
Topping
- 10~ mini oreo cookies
Instructions
To make the chocolate cake
- Preheat the oven to 350ºF and set oven racks to the middle. Lightly oil a 5" cake pan.
- Whisk together the plant milk and apple cider vinegar to make vegan buttermilk. Set aside to curdle.1 cup plant milk, ½ tsp apple cider vinegar
- In a large bowl, sift together the flour, sugar, baking powder, cocoa powder and salt.1¼ cup all purpose flour, ½ cup granulated sugar, ¼ cup cocoa powder, ½ tbsp baking powder, ½ tsp salt
- Make a well in the bowl of dry ingredients and pour in the curdled plant milk and vegetable oil. Mix well with a spatula. There should be no clumps in the batter.¼ cup vegetable oil
- Fill the oiled 5 inch cake pan with the batter.
- Bake for 40-45mins, or until a toothpick stuck in the middle comes out clean. Remove from oven and cool for 10mins before carefully removing the cake from the pan. Transfer onto a cooling rack to cool completely.
To make the cookies & cream buttercream
- Place all oreo cookies (without the filling) into a large plastic bag and lay them out flat. Using a garlic crusher or a thick rolling pin, crush the oreo cookies until they are very fine crumbs. Transfer half of the crumbs into a small baking pan.8 full size oreo cookies, filling removed
- Using a hand-held mixer or stand mixer with the whisk, beat the vegan butter in a large bowl for 1 minute.2 cups unsalted vegan butter at room temperature
- With the mixer on low, gradually add the icing sugar ¼ cup at a time.1½ cup icing sugar, sifted
- Turn the mixer back onto high and beat the buttercream for 3-5mins. The buttercream should almost double in volume.
- With the mixer on medium, add the other half of the crushed oreo cookies and beat until fully incorporated into the buttercream.
Assembling the cake
- The cake should be removed from the pan and completely cool by now. Using a serrated knife or a cake leveller, slice the cake in half length-wise to create two layers of cake. If your cake has a muffin top, you'll need to carefully slice off the top as well.
- Stick a cake plate on a roatating cake stand. Smudge a little bit of buttercream on a cake plate and place the first layer of the cake on top. Dollop some buttercream on top of the first layer of the cake and using a angled spatula, spread on the buttercream evenly.
- Place the second layer of the cake on top, making sure it aligns with the first layer. Lightly coat the side and top of the cake with buttercream to "seal the crumbs". This is called the crumb coat. You should still be able to see the cake.
- Place the cake in the refridgerator for 5mins. Remove from the fridge to continue assembling the cake.
- Dollop buttercream on top of the cake and spread it out using the angled spatula. Spread buttercream on the sides as well.
- Once the entire cake is covered in buttercream, smooth out the sides and the tops with the spatula by angeling the spatula vertically next to the cake and spinning the cake stand. Occassionally scrape off excess buttercream from the spatula.
- To coat the sides with oreo crumbs- carefully pick up the cake with one hand and hold it over the baking pan of oreo crumbs. With the other hand, grab a handful of crumbs and carefully push them onto the side of the cake. Allow any excess crumbs to fall back into the pan. Rotate the cake and coat all sides.
- Topping the cake- Fill a piping bag with a tip of your choice halfway with buttercream. Pipe a small swirl on the top side of the cake and place a mini oreo cookie next to it. Pipe another small swirl next to the oreo cookie. Repeat until you have completed a circle.10~ mini oreo cookies
- Transfer the cake into a cake box and place the cake in the refridgerator immediately so that the buttercream can set.
Notes
- Store the cake in a cake box in the refrigerator for up to 1 1/2 weeks.
- Store unused buttercream in an airtight container for up to 1 month. If you're using it again, take it out of the refrigerator for at least 1.5 hrs to allow it to soften.
- When beating the buttercream, be sure to scrape down the sides occasionally using a rubber spatula.
- If you're planning on making this cake in the span of two days, you can bake the cake on day 1 and store it in an airtight plastic bag or container and make the buttercream/ decorate the cake on day 2.
- I would recommend searching up how to decorate cakes for beginners, as it would really help if you've never decorated a cake before!
- If you're uncomfortable with holding the cake with one hand and coating the sides with Oreo crumb with the other hand, here's a slightly messier alternative: Move the cake to the edge of the cake stand and place the stand right next to the baking pan of oreo crumbs. Grad a handful of oreo crumbs and gently push them onto the side of the cake. You will need to rotate the cake and not the cake stand to complete the coating.
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