Vegan Oreo Chocolate Cake
Today is a big day because Pickles & Honey turns 4! I’m having one of those “the days are long, but the years are short” kinds of moments. Except I also feel like most of the days are short, which is what happens when you do what you love. To celebrate, I made vegan Oreo cake! And it’s chocolate cake, of course. It’s so simple with only 9 ingredients, you can honestly mix it all up (1 bowl!) in under 10 minutes. The frosting is a 3 ingredient, fluffy coconut whipped cream loaded with crushed Oreo cookies, then piled high with more cookies for a dessert that’s totally decadent but still ridiculously easy to make.
Rich chocolate, airy whipped cream, and our favorite childhood Oreo cookies all in one. It really doesn’t get much better, does it?
The biggest hugs to you for reading and making my recipes over the years! If you wouldn’t mind sharing in the comments, I’d be curious to know how long you’ve been reading and how you first found P&H. You can tell me anything else you’d like, too.
xo Amanda
Vegan Oreo Chocolate Cake
Vegan Oreo Chocolate Cake
Serves: one 8-inch cake
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
9-ingredient vegan chocolate cake, 3-ingredient Oreo cookie frosting, 1 mixing bowl, and under 20 minutes of active prep work. This is your new go-to vegan Oreo cake recipe!
Cuisine: Vegan Servings: one 8-inch cake
Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins
9-ingredient vegan chocolate cake, 3-ingredient Oreo cookie frosting, 1 mixing bowl, and under 20 minutes of active prep work. This is your new go-to vegan Oreo cake recipe!
Instructions
- Make the chocolate cake: Preheat the oven to 350 degrees F. Lightly grease an 8-inch cake pan with melted coconut oil and set it aside. In a large mixing bowl, whisk together the milk, yogurt, coconut oil, sugar, and vanilla. Using a wooden spoon or the paddle attachment on a stand mixer, slowly stir in the flour, cacao powder, baking soda, and salt. Mix until just combined--be careful not to over-mix. The batter will be thick. Using a spatula, transfer the batter to the prepared cake pan and smooth out the top into an even layer. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool to room temperature. Once cooled, remove the cake from the pan: put a large plate over the top of the pan, flip it upside down, and tap the pan to release the cake onto the plate. Place the cake in the fridge to chill for 20 minutes.
- While the cake cools, prepare the cookies and cream frosting: Open the can of coconut cream and scoop the solid cream into a medium mixing bowl. Using electric beaters, mix the coconut cream and powdered sugar on low speed until combined, then crank the beaters up to high speed for 1 minute, or until the frosting is light and fluffy. Use a spatula to fold in the crushed Oreo cookies.
- Frost the cake: Add all of the frosting to the top of the cake and using an off-set spatula (or regular spatula), spread the frosting outward on the top and down the sides of the cake. Decorate with additional crushed Oreos.
Notes [2]
It’s crucial to only use the solid coconut cream to make the frosting and not the liquid or else your frosting will be runny. Sometimes the amount of solid coconut cream varies from can to can, so it’s a good idea to have an extra can on hand in the fridge in case you need it.
Leftover cake should be covered and refrigerated.
Copyright © 2022 Amanda Maguire for Pickles & Honey
Happy four years! I love your blog. I’ve been reading for a few months and I found it through your cornbread recipe when I was searching on google. 🙂
Depending on which cornbread recipe, it may have been my very first post!
Happy happy blogiversary! Wow, 4 years is awesome. I don’t remember exactly how I found your blog but I’ve been reading for a couple of years and its one of my favorites.
That’s so sweet. Thank you, Samantha!
This cake looks soooo good! All of those oreos on top….drooling.
Congrats on your blog!
The oreos on top make the cake!
Congrats on 4 delicious years and many more!!!
Thanks, Rebecca! They really have been delicious years. 🙂
Happy 4 years lady! Your blog is my favorite. Keep up the great work! (and keep the cake coming 😉 )
Just wanted to take a second to thank you so much, what a wonderfully simple recipe.
Happy 4 years! I found your blog through vegan recipe searches a few months ago as I had to give up dairy and eggs for my infant son. The first thing I made was your cashew coffee creamer. Now wih pumpkin pie spice! Heaven! Keep up the great work!
Thanks for sharing, Melissa! It makes me so happy to hear that you’re enjoying the cashew coffee creamer recipe. <3 I bet it's AMAZING with pumpkin pie spice!
Congrats, Amanda!! I’ve been following Pickles & Honey for about six months now and I absolutely love coming here. I think I first found you through a plain old google search, looking for vegan recipes. I think your work is fantastic and I’m a HUUUGE fan of Not That Damn Recipe!! Keep up the amazing work!! 😀 <3
You really do leave the sweetest comments, Sarah. Thank you! Also, can’t even tell you how pumped I am that you’re loving Not That Damn Recipe. xo
Congrats on the anniversary, sweetie. It has been such a pleasure and honor to watch your blog grow!
Thanks, Gena! Coming from someone who inspired me to start blogging in the first place, this means so much. XO
gorgeous, lady! i wish i could share a slice with you. i have no idea when i started reading pickles and honey. if i seem to remember correctly, you posted a recipe on foodgawker with lyrics to a popular song at the time and i thought it was hilarious. i think ever since then, i have been a forever fan. i’m so glad we connected over the years. so much love to you.
i tried looking for that post but couldn’t find it. am i going crazy? i remember it was that “call me maybe” song…
I’m so glad we connected too! Posting silly song lyrics does sound like something I might do… 😉
such a big milestone! congratulations 🙂
Thanks, Dixya!
Happy blogiversary! I think I’ve probably been reading about a year, and I can’t remember how I found you. I think it was probably from google searching for vegan blogs when I started cooking 100% vegan. You’ve been a great inspiration from the beginning – P&H is one of my very favorite vegan blogs!
Thank you for the kind words, Rachel! I’m so thankful to have you as a reader. <3
Your blog is so beautiful and I absolutely LOVE LOVE LOVE sharing your recipes from my FindingVegan account – love seeing them come across the submission queue! xoxo Keep it up! <3
You are just the sweetest, Kathy–thank you! I adore FindingVegan. XO
Happy 4th Birthday!
I am a new read of your blog and I’m loving the photography and food posts.
Thanks for the recipe. It looks delicious and easy enough even for me.
Welcome, Chelsey! So happy you found P&H! You can totally make this oreo chocolate cake–it’s easy, promise. 🙂
Oh my goodness happy birthday Pickles & Honey! Yay you guys! 4 years. Wow. So amazing. Thanks for sticking around and gracing us with this beautiful space for these four years 🙂 Heres to four more <3 cheers!
I too found your blog 2 or 3 years ago looking for cornbread recipe as a new vegan.
So cool! I’m really glad I posted that cornbread recipe. 🙂 Thanks for reading all these years, Sally!
Happy Birthday Pickles and Honey! What a wonderful achievement, your site is so great you should be so proud of yourself. And I loved pouring over your beautiful cake, I can’t eat it but I can look and dream up alternatives! 🙂
Thank you so much, Susannah!
Wauw this Oreo Cake looks so delicious!
We are going to try the cake at home.
We really love your blog, keep on going!
OMG!!! I just found your blog this morning looking for new vegan inspiration for my birthday party, and can I just say wow! I am so hooked.. Everything looks amazing. Keep up the good work ?
Thanks so much, Carla! I hope you have one very awesome (vegan!) birthday party!
I’ve just stumbled accross you, and now I’m having one of those omg-where-have-you-been-all-my-life moments 🙂 congratulations on four years, may you have many, many more x
Thank you for the very sweet comment!! I’m so glad you found Pickles & Honey. <3
Looks so heavenly and devine. I have been looking for the perfect oreo vegan cake recipe. Questions though, where I live there is not diary free yoghurt available, what do you think I could use instead of the yoghurt?
Happy I found your blog. Its wonderful.
Thank you! I’d probably sub a mix of unsweetened applesauce and/or melted coconut oil for the dairy-free yogurt.
I would love to make this cake but not having the recipe in grams or ozs I find confusing. can anyone help me?
Hey just wondering what is the depth of the cake tins that you use.
Want to say thanks for this amazing recipe! I’m a regular visitor to this blog!!
Hi John, The cake pan depth is a standard 2 inches. 🙂