This is the best Easy Chocolate Oreo Cake Recipe and it can be made without any eggs or dairy!! This recipe is super simple and easy to follow, vegan and gluten-free friendly, and the results will melt in your mouth! If you're craving a super tender, buttery, and chocolatey slice of cake - packed with oreo cookie crumbles, this recipe is for you! This is a kid-friendly and family-friendly recipe that no one will guess is vegan!
Chocolate Oreo Cake Ingredients
- Milk: To keep this moist chocolate oreo cake dairy-free and safe for vegans, we use unsweetened almond or oat milk in the batter. If you are not vegan or dairy-free, you can use regular whole milk or 2% milk.
- Butter: To keep this chocolatey cookies and cream cake dairy-free, we use vegan butter. If you are not vegan or dairy-free, feel free to use regular butter.
- Sugar: We recommend using organic cane sugar in this oreo cake recipe.
- Vanilla: Vanilla extract provides a lovely flavor to this oreo chocolate cake.
- Baking Powder and Baking Soda: Since we don't need to use eggs in this cake recipe, using baking powder and baking soda will help our chocolate cakes rise and get super fluffy.
- Salt: Balances the flavor and brings out flavor of chocolate!
- Cocoa Powder: Essential for giving us that chocolatey flavor!
- Flour: We recommend using regular or gluten-free all purpose flour in this chocolate oreo cake recipe. If you are using gluten-free flour, I recommend King Arthur Measure for Measure.
- Oreo Cookies: You may use regular or gluten-free oreo cookies to crumble into the cake batter and to use on top of the choclolate cake.
Chocolate Oreo Cake Instructions
Step 1: Begin by preheating your oven and greasing a metal loaf pan with non-stick spray. Mix your almond milk, melted vegan butter, cocoa powder, sugar, vanilla, baking powder, baking soda, and salt together in a medium mixing bowl.
Step 2: Add the flour and mix until a thick chocolate cake batter is formed. Then, add the crushed oreo cookies and fold them in.
Step 3: Transfer the chocolate oreo cake batter into greased metal loaf pan and bake. While the cookies and cream cake bakes, make the frosting and prepare the oreo cookies to use as a topping by crushing them into bite sized chunks. Drizzle the icing over the top of the chocolate cake once it's done baking and then top with oreo cookies.
Frequently Asked Questions
Oreo cookies are safe for vegans because they don't contain animal products. Please be mindful that there may be cross contamination during the manufacturing process of oreo cookies. So, if you do have a dairy allergy I recommend caution.
Oreo offers a line of gluten-free cookies - yay! If you are gluten-free, I highly recommend them. You won't be able to tell the difference! My gluten-eating family loves them! If you are making this chocolate oreo cake gluten-free, be sure to use a gluten-free flour in your cake batter. My favorite gluten-free flour is King Arthur Measure for Measure.
Yes! This Moist Vegan Chocolate Cake is always a crowd pleaser!
Easy Chocolate Oreo Cake Recipe
Ingredients
Vegan Chocolate Cookies and Cream Cake
- 1 ¼ cup non dairy milk such as unsweetened oat or almond milk, at room temperature
- ½ cup melted vegan butter, regular butter, or coconut oil
- 1 cup regular cane sugar or ⅓- ½ cup purecane sugar substitute
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup cocoa powder
- 1 ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup crushed regular or gluten free oreo cookies
Vegan Vanilla Icing
- ½ cup powdered sugar or purecane powdered sugar substitute
- 1 teaspoon vanilla extract
- 2 tablespoon unsweetened oat or almond milk
Cookies and Cream Chocolate Cake Topping
- 1 cup crushed regular or gluten free oreo cookies
Instructions
Vegan Chocolate Cookies and Cream Cake
- Spray a loaf or round cake pan with non-stick baking spray.
- Preheat the oven to 375 for a loaf cake or 350 for a round cake.
- In a medium sized bowl, crush 8-10 oreo cookies into large bite-sized hunks (until you have about 2 cups) of crushed oreo cookies. Set aside.
- In a large mixing bowl, mix the non-dairy milk (I used unsweetened almond milk), melted vegan butter, cane sugar or purecane sugar substitute, vanilla, baking powder, baking soda, cocoa powder, and salt. Once the mixture is smooth, add the flour and mix until a thick cake batter is formed. Be careful not to over-mix the batter or the cake will be dense and dry.
- Fold in half of the oreo cookie crumbles (about 1 cup). Transfer the batter into the baking pan and bake in the oven for about 25 minutes for a round cake or 35-40 minutes for a loaf pan.
- Remove from the oven and allow the cake to cool in the pan for a few minutes before removing from the pan and setting it onto your serving dish.
Topping Your Vegan Chocolate Cookies and Cream Cake
- While your cake is baking, use a whisk to mix the powdered sugar or purecane powdered sugar substitute, the vanilla extract, and almond or oat milk to make the vegan vanilla icing.
- Drizzle the icing over the cake once it's cool (or while it's still warm) and then top the cake with the remaining crushed oreo cookies.
Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Danielle says
I just made this for my son who’s got several food allergies, he and my husband gobbled the whole thing up! I used the cosmic brownie frosting instead, they said it’s the best chocolate cake I’ve ever made. Thank you!
Jillian says
So happy to hear that you and your family enjoyed the chocolate cake!! Thank you for trying my recipe!
Carrie says
My mom is new to baking gluten free and would also like to be diabetic friendly. What are the best sugar substitutes for baking? We have had some ups and downs with different sugar substitutes with baking… ????
Jillian says
Hi Carrie! I highly recommend trying purecane - it's linked in the ingredients. Hope you and your mom enjoy this recipe!
MarciA says
I’ve made this over and over!!! I’m wondering if I can use a square pan instead and if so, what would the timing be?
Jillian says
Hi Marcia! So happy you've been enjoying this recipe! Yes! You can totally use a square pan. I would recommend baking on a lower temp - 350, and for 30-35 minutes!