Vegan Oreo Cake

This vegan oreo cake with espresso buttercream may just be my new favorite dessert. It has the most perfectly moist cookie crumb that also happens to be gluten-free. This is one cake you need to add to your 'must-bake' Pinterest board!

When it comes to recipe development, I draw inspiration from all different sources: social media, nature, my travels, restaurants, and sometimes even ice cream flavors. Yep, you read that correctly. Ice cream.

For David's birthday last year, he insisted we have cake. Even though it was just the two of us, you better believe I was on-board! When thinking about what type of cake to make, I kept going back to his favorite ice cream flavor: espresso cookie. David's a huge coffee lover so this flavor was made for him. It has an espresso base with oreo cookies folded in. Yum!

While I had never thought to add cookies to cake batter before, I took the gamble and it paid off. The cream from the oreos actually melts into the crumb and makes it so moist. The cookie bits add a little extra texture and when you find a big cookie chunk, you know it's going to be a really good bite.

Helpful tools for cake making

Four 8″ round cake pans

Offset spatula: for smoothing out frosting and ganache, but you can always just use a spoon.

Cake boards: for transporting the cake, but you can always use a plate. They're relatively inexpensive, only about $6 for a set of 12.

Piping tips and bag: for decorations and even layers, but you can use a zipblock bag and cut the corner off instead.

Parchment rounds: a total luxury and easy way to line your cake pans.

Cake turntable: for rotating cakes while icing them.

Tips for the perfect chocolate ganache drips

Cakes are kind of my jam. My internship during culinary school was at a custom cake shop and I kind of fell in love with cake making. There were definitely aspects of it that intimidated me; the ganache drips were one of them.

Over the years, I've learned that temperature is key. If your ganache is too hot, it'll melt the buttercream. If your ganache is too cold, it won't be runny enough. You need to find the right balance.

First things first, make sure your cake is cold. NEVER ice or pour ganache on a warm cake. You will have a sad, mess of a cake. When you take your cake out of the oven, let it cool in the pan until it comes to room temperature. Afterwards, stick it in the fridge for at least a few hours or, better yet, overnight. Once you've iced the cold cake, stick it back in the fridge for the icing to set up. Think about it: solid icing is going to make the cake more stable.

As the cake is chilling in the refrigerator, make your ganache in a sauce pan over medium low heat. Once the chocolate and coconut oil have melted, let sit for about 10 to 15 minutes to cool down. You can tell it's ready when it has thickened up but can still smoothly drip off of a spoon.

Carefully pour half of the ganache atop of the cake. Use an offset spatula to spread evenly over the top. Some of the ganache will drip down the sides of the cake. Continue to add drips around the cake using more or less ¼ teaspoon of ganache to create different drip lengths. As soon as you are satisfied with your product, return the cake to the fridge immediately. Cover with a cake lid or leave uncovered in a safe area of the fridge for roughly 30 minutes.

Are oreos vegan?

This is kind of a controversial topic, but technically they are. The nuance is that they are made in a non-vegan factory and have "cross-contact" with dairy. Because of that, it may not be entirely dairy free. It all comes down to your personal comfort level.

If you're looking for a healthier off-brand version of Oreos, I used these chocolate cookie cream sandwiches which are vegan and organic.

Frequently Asked Questions

Is this cake gluten-free?

As long as you use gluten-free Oreos and a 1:1 gluten-free flour blend, then yes!

How many people does this cake serve?

An 8 inch cake usually feeds 15 to 20 people.

Can I make the buttercream without espresso?

Absolutely! Instead, double the oil and agave and add 1 to 2 teaspoons of vanilla extract.

How can I make the cake ahead of time?

As long as stored properly, you can make the cake layers up to 3 days ahead of time. Make sure to wrap the layers tightly in plastic wrap and keep in the refrigerator. Of course, you can also assemble the entire cake, but it will take up a lot of room in the refrigerator.

How should I store the cake?

This chocolate oreo cake is best stored in the refrigerator, but because it is made with a vegan buttercream, it can get really hard in the refrigerator. You'll want to pull the cake from the fridge 1-3 hours before serving. This large range is because it will really depend on temperature. If it's a really cold day, you'll want to give it more time to come to room temperature and if it's a really hot day, it won't need as much time. And, regardless of temperature, never leave the cake out in the sun - the buttercream will melt!

You'll love these other vegan recipes:

Spiced Pear Cake

Black Bean Brownies w/ Chocolate Ganache

Chocolate Peanut Butter Cupcakes

Nutella Smoothie Bowl

Skillet Chickpea Chocolate Chip Cookie

Baked Lemon Donuts