There are specific times like birthdays, New Years, anniversaries, and graduations where a cake is in order, but honestly, LIFE calls for a cake. Oreos are awesome because they're cookies, they bring back childhood memories, AND they're vegan. Chocolate cake plus oreos equals a GOOD time that no one will want to miss. The chocolate cake itself is super simple and easy, nothing crazy. Applesauce is substituted for oil in the cake in an attempt to mildly mitigate the caloric load of all them oreos. And to be honest, the oil was not missed at all. The icing is actually really simple too – it’s just a basic vegan buttercream with a healthy an insane amount of oreos added to it. So all in all it’s really quite a basic cake recipe, but the cake and icing together is just AMAZING.

Chocolate Oreo Cake [Vegan]

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1 3-layer cake

Cooking Time



For the Chocolate Cake:

  • 3 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt

For the Wet Ingredients:

  • 3 cups non-dairy milk, unsweetened
  • 2 1/4 cups sugar
  • 1 cup applesauce, unsweetened
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract

For the Oreo Buttercream:

  • 1 1/2 cups vegan butter, room temperature
  • 8 1/4 cups powdered sugar
  • 8 tablespoons non-dairy milk
  • 1 1/2 teaspoons vanilla extract
  • 27 sandwich cookies, crushed (1 entire standard package)
  • Optional: More crushed cookies for in between layers and for topping


For the Chocolate Cake:

  1. Preheat oven to 350°F.
  2. Grease and/or line a 3 9-inch cake pans.
  3. In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt.
  4. In another large bowl, combine dairy free milk, sugar, applesauce, apple cider vinegar, and vanilla extract, stirring until fully mixed.
  5. Add dry ingredients to wet mixture, stirring gently until just combined. Be careful not to over mix (the batter will be a little lumpy, that's okay!).
  6. Evenly distribute batter between your 3 prepped cake pans.
  7. Bake in preheated oven for 25-35 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
  8. Let cool in pans, then remove and allow to fully cool on a wire cooling rack.

For the Oreo Buttercream:

  1. Using a stand or electric mixer, cream vegan butter until light and fluffy.
  2. Slowly add powdered sugar and mix with butter until smooth.
  3. Add dairy free milk and vanilla extract and continue to mix.
  4. Add crushed cookies and continue to mix.
  5. Add more milk (1 tablespoon at a time) if too thick or more powdered sugar if too thin.

For the Assembly:

  1. Once the cake layers are completely cool, level the tops using a serrated knife or cake leveler.
  2. On the first layer, spread a layer of oreo icing.
  3. Sprinkle icing layer with roughly chopped oreo chunks if desired (optional).
  4. Place the second layer on top, and spread another layer or oreo icing and sprinkle with roughly chopped cookies (again, if desired).
  5. Place the third layer of cake on top and ice the top and outside of the whole cake.
  6. Top with more oreo crumbs and serve.


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