Vegan oreo cookies and cream cake recipe

Each year, one of the best things about my birthday is getting to make a cake. I try to make a new and better cake each birthday, however i can’t say that all of the cakes have been successes… sometimes it is just too much. Such as the rainbow cake i made one year, it looked cool but the cake turned out more dense and compact than fluffy and light like i had hoped. Even if i like making cakes i’m not the best at it and there’s still some learning to do about what the different components of a cake do i.e how to save a cake if it goes wrong.

At first i tried making a  gluten free, nut free and vegan cake so that all of my guests who were coming over for dinner would be able to eat, but that didn’t work so well. Instead i resorted to making this vegan oreo cake and gluten free brownies so everyone could have something to enjoy for dessert.

The recipe i used turned out ok, however the cake base turned out a little doughy, so the recipe below is with a different (and better!) cake base so that hopefully your cake will turn out better than mine 🙂


Try this cake and let me know what you think if you do! It’s a very dense cake which should definitely be shared among many!!


Cake base: (Can cut into 2 or 3 cakes)

6dl flour (1dl =100ml)

3dl sugar

4 tsb baking powder

2 tsp vanilla sugar

1 dl oil (100ml) (or melted butter)

1dl vegan cream or veganmilk

3dl (300ml) veganmilk


150g vegan margarine (at room temperature)

500g powdered sugar

2 tsp vanilla sugar

60-90ml vegan milk

c.a 1pack of oreos (and more for decoration)

How to: 

Cake base: Preheat oven to 175 degrees. Mix together the flour, sugar, baking powder and vanilla sugar. With an electric mixer, whisk in the oil(or melted butter), soya cream and soya milk. Whisk everything together for a minute or two. Pour the batter into 2 greased cake forms (note, if you are making 3 bases you can pour 2/3 into one cake form and 1/3 into the second form, but the cook time will vary a little). Bake in the oven for 25-35 minutes or until you can put a “potatoe stick” into the cake and it comes out dry. Let the cake cool before you cut the cake (if you plan to do that).

Oreo cream frosting:

While the cake is baking you can begin making the frosting. Cream together the margarine until light and fluffy in an electric mixer. (Can do by hand, but that takes longer). Add half of the sugar, c.a 2tbs of the milk and the vanilla sugar and keep mixing until fluffy. Add the rest of the powdered sugar until fluffy. Add crushed oreos and mix into the frosting. If necessary, add some more milk if the frosting is too thick. Can let the frosting cool in the fridge until time to assemble the cake.


4 Comments Add yours

  1. I have had many a disaster trying to bake a cake that is both vegan and gluten free! It is a case of finding the right (tasting) oil or margarine to make the cake with, and getting to grips with gluten free flour – which tends to produce very crumbly cakes! I have found using xanthum gum an absolute wonder in getting the right sponge consistency as it stops the texture being too crumbly and adds “springiness” to the sponge. Also you have to remember to add more liquid to gluten free flour as it is very absorbant, and I have found that gluten free cakes need less time in the oven too than standard flour cakes 🙂
    But your cake looks so delicious! From the pictures it looks like you made a really good job of it and I bet it tasted delicious as well 🙂 I hope you had a lovely birthday weekend!


    1. Thank you 🙂 I don’t usually make gluten free and vegan food, but its a good challenge and you learn alot hahaha. Also i learned that i prefer making with gluten!! So i am glad that i am not gluten intolerant or have celiac!


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