Vegan Oreo Cake with Chocolate and Mint

This indulgent Vegan Oreo Cake uses two delicious layers of vegan chocolate cake - created with mint oreo cookie - and a delicious vegan mint buttercream in between.

I first created this just before Halloween using the accidentally vegan oreo cookies with mint flavour  - it was the perfect occasion for an ultimately chocolate-y cake with oreos and mint flavour and green buttercream, so this Vegan Oreo Cake Recipe was born!

This vegan oreo chocolate cake might look super spooky with its green and minty colour - but it’s honestly perfect any time of the year (and delicious too!)

I personally have always loved mint chocolate, so I was way overdue with creating my own chocolate and mint cake recipe - but here we (finally!) are! I created this cake with Mint Oreos, which are accidentally vegan and therefore the perfect inspiration for this recipe (my favourite flavour besides the green tea flavour, which is sadly not sold in the UK).

Using the crumbled biscuit on the chocolate ganache on the cake makes the cake topping look like a layer of gravel & soil - and with the broken Oreo halves on the top, you could say it's an Oreo graveyard, right?

Whether you’re having this cake for Halloween or not - I hope you’ll enjoy it just as much as I did!

Ingredients

For the cake:

• all-purpose flour (plain flour)
• cacao powder
• vegan-friendly chocolate spread (I used Mr Organic Dark Chocolate Spread)
• baking powder
• baking soda
• caster sugar or sugar replacement: I used a German version called 'Xucker' on this occasion, but Natvia is just as good
• maple syrup
• plant milk, such as oat milk (I used Oatly)
• apple cider vinegar
• lemon juice
• vegetable oil
• vanilla extract
• flaxseeds
• hot water​

For the frosting:

• cold vegan butter
• icing sugar (or icing sugar replacement)
• vegan milk
• peppermint essence
• a few drops of green food colouring

For the decoration:

• dark Chocolate (I used the dark mint chocolate from Pure Heavenly!)
• vegan milk or vegan cream (I used Oatly Cream)
• oreo mint cookies
• edible gold glitter (optional)

Instructions (Step-by-Step)

Preheat the oven

Before doing anything else, start preheating your oven by setting it to 180ºC (fan) / 160ºC (gas).

Preparing your chocolate cake ingredients

Firstly, sieve your flour, cocoa powder, baking powder and baking soda before mixing it all together.

Once these ingredients are combined, get a large jug and mix your plant-based milk with the apple cider vinegar and the juice of half a lemon. Give the mixture a quick stir and put it in the fridge for 15 minutes to curdle.

Next, you'll want to prepare your flax eggs by combining the flax seeds with 5 tablespoons of water. Give them a stir and let them set for 10 minutes. This will create a thick and gooey mixture to act as your egg replacement.

Now that you're milk has curdled, add the sugar (or sugar replacement), maple syrup, melted chocolate spread, vegetable oil and vanilla extract and stir well until the sugar dissolves. Then all you need to do is add in the flax ‘egg’.

For this next step, you'll want to get your dry ingredients mixture and create a well in the middle of it before slowly pouring in your wet ingredients mixture and using a spatula to mix it all together. Next, you'll need to slowly pour in the hot water until your cake batter is nice and thick - but can still be mixed with a spoon.

Baking your cakes

Get two cake tins and grease them with coconut oil (or whatever you have to hand, coconut is my favourite though) before pouring equal measures of cake batter into each tin. Then place on the middle shelf of your oven and cook for 35-40 minutes.

Pro tip: You'll know if your cakes are ready when you can push a toothpick into them and it comes out clean. 

Once the cakes are baked, set them aside (ideally on a cooling rack) until they've completely cooled down.

Extra tip: It's best to take the cakes out of the tins and leave for 20 minutes or so. 

Making your frosting

Get a medium-sized mixing bowl and use an electric hand blender to mix the butter until it's smooth before adding the vanilla extract, peppermint essence and food colouring. Next, you'll want to slowly add icing sugar until the frosting is thick but spreadable.

While you get on with your cake you can start melting your bar of chocolate over a double boiler on medium-low heat.

Frosting your cake

Now, start putting your cake together by placing the first sponge on a cake decoration stand and spreading the frosting on top to be about half an inch thick before placing the second sponge on top.

It's now time to cover the whole cake in the frosting. Yes, the whole cake! Once it's covered, put it in the fridge for the frosting to set.

Making your vegan ganache

While you're waiting for the frosting on your cake to set, you can get started on the ganache.

Make sure your chocolate is fully melted, pour in the vegan milk or cream and keep stirring until it turns into a ganache. Once the frosting on your cake is set you can pour the ganache over half of your cake.

Decorating with Oreos

You'll need about 10 Oreos for this and you'll want to take the cream out of them - if you're planning to share your cake it's probably best you don't lick the cream off! 😉

Put your Oreos in a freezer bag and use a rolling pin to break them up until you're left with a bag of crumbs - these can be sprinkled over the ganache.

Next cut the remaining Oreos in half and place them around your cake as a little extra decoration. If you want to take it a step further, you can even sprinkle over some edible glitter (I've used gold!)

The final step is the hardest... Leave your cake to set in the fridge for at least 1 hour. I know, such a long time but it'll be worth it - trust me!

This recipe is:

• 100% vegan
• wonderfully minty
• delicious & filling
• Oreo-licious! 
• full of flavour
• perfect with vegan ice cream! 

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Looking for more vegan cake recipes? Check out my Cakes & Bakes Section!

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• Vegan Donut Recipe with Cinnamon Sugar (Vegan Doughnut Recipe)
• Vegan Coconut Pumpkin Pie Recipe