This is the best Vanilla Oreo Cake Recipe! 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 sweet slice of cake - packed with oreo cookie crumbles, this recipe is for you!
This amazing thing about this Cookies and Cream Cake is that it's as easy to make as it is delicious! Another benefit is that it's vegan friendly and gluten-free friendly! That's because this recipe requires no eggs or dairy - like most traditional cakes. But, don't worry - it's still super moist, tender, perfectly sweet, and delicious! Everyone will love it and no one will ever guess it's vegan or gluten-free!
Vanilla Oreo Cake Ingredients
- Milk: To keep this moist vanilla oreo cake vegan, 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 tender vanilla cookies and cream cake vegan, 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 is what gives this moist vanilla cake that perfect vanilla flavor.
- Baking Powder and Baking Soda: Since we don't need to use eggs in this recipe, using baking powder and baking soda will help our cake rise and get super fluffy.
- Salt: Balances the flavor and sweetness!
- Flour: We recommend using regular or gluten-free all purpose flour in this 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 vanilla cake.
Vanilla 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, sugar, vanilla, baking powder, baking soda, and salt together in a medium mixing bowl.
Step 2: Add the flour and mix until a thick cake batter is formed. Then, add the crushed oreo cookies and fold them in.
Step 3: Transfer the vanilla oreo cake batter into greased metal loaf pan and bake until golden. 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.
Step 4: Drizzle the frosting over the cake after it's cooled and top with the remaining crushed 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 vanilla 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! I recommend trying either my Vegan Vanilla Birthday Cake or my Famous Vegan Funfetti Cake!
Vanilla Oreo Cake (Cookies & Cream)
Ingredients
Cookies and Cream Vanilla 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
- 2 cups 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.
- 2 cups regular or gluten free oreo cookies, divided crushed into bite-sized pieces
Vegan Vanilla Icing
- 1 cup powdered sugar or purecane powdered sugar substitute
- 1 teaspoon vanilla extract
- 2 tablespoon unsweetened oat or almond milk
Instructions
Vegan Vanilla 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, 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 Vanilla 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.
Jessica says
The batter tastes awesome and I can't wait to see how it turns out! However, the amount of salt needed is not listed and the size of loaf pan would be handy as well. I used and 8" and thinking it should've been a 9" loaf pan.
Jillian says
Hi Jessica, so happy you like the taste of the batter! I will add in the amount of salt and yes I used a 9 by 5 inch metal loaf pan.