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!
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
- 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)
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
- full of flavour
- perfect with vegan ice cream!
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Delicious 2-layer Vegan Oreo Cake with chocolate and mint Oreos, created with layers of vegan mint chocolate cake and vegan buttercream.
For the cake:
- 300 g all-purpose flour (plain flour)
- 2 tbsp cacao powder
- 2 tbsp vegan chocolate spread (I used Mr Organic Dark Chocolate Spread)
- 1 tsp baking powder
- 1 tsp baking soda
- 150 g caster sugar or a granulated sugar replacement
- 100 ml maple syrup
- 250 ml vegan milk (I used Oatly)
- 2 tbsp apple cider vinegar
- juice of half a lemon
- 180 ml vegetable oil
- 2 tsp vanilla extract
- 3 tbsp flaxseeds
- 250 ml hot water
For the vegan buttercream frosting:
- 300 g cold vegan butter
- 700-800 g icing sugar (or icing sugar replacement)
- 3 tbsp vegan milk
- 2 tsp peppermint essence
- a few drops of green food colouring (optional)
For the decoration:
- Preheat your oven to 180ºC fan/160ºC gas and start by preparing the chocolate cake: sift and combine the flour, cocoa powder, baking powder and baking soda.
- In a large jug, combine the plant-based milk with the apple cider vinegar and juice of 1/2 lemon. Briefly stir and set aside for about 15 minutes to curdle – best place the jug into the fridge during this time.
- In the meantime mix the flaxseeds with about 5 tablespoons of water and also set them aside to soak for 10 minutes.
- Once the curdling time for the milk has elapsed add the sugar (or sugar replacement if using), maple syrup, melted chocolate spread, vegetable oil and vanilla extract and stir well until the sugar dissolves. Add the flax ‘egg’.
- Make a well in-midst the dry ingredients and slowly pour in the mixture from the jug. Use a spatula to combine, then slowly pour in the hot water until your batter is thick but mixable with a spoon and all ingredients well combined.
- Grease two cake tins of equal size (I like to use coconut oil for this) and pour the batter equally into both of them. Bake in the middle section of your oven for about 35-40 minutes, or until a toothpick comes out clean. Once done, set the cakes aside on a cooling rack to cool down completely. It’s best to remove the cakes from the tins once they have cooled down for at least 20 minutes.
- Prepare your frosting: Add the butter to a medium-size mixing bowl and blend with an electric hand mixer until smooth. Pour in the vanilla extract, peppermint essence and food colouring. Carefully add the icing sugar in batches until the frosting is thick but spreadable.
- In the meantime start melting the chocolate bar over a double boiler on medium-low heat.
- Start assembling your cake by placing the first sponge cake onto a cake decoration stand. Spread the frosting on top to about half of an inch thickness, then place the second sponge on top. Cover the entire cake in the frosting, then set the cake aside into the fridge for the frosting to set.
- Whilst the cake is in the fridge, prepare the ganache. Gently melt the chocolate bar over a double boiler. In the meantime prepare your Oreo decoration: take about 10 Oreo cookies and remove the cream from them. Place the cookies into a freezer bag and use a rolling pin to crumble up the cookies in the bag.
- Once the chocolate is completely melted, pour in the vegan milk or cream and keep stirring until a smooth ganache forms. Pour the ganache over half of the cake (or however you prefer to decorate your cake)
- Sprinkle the Oreo crumbles on top of the ganache, then cut a bunch of Oreo cookies in half and place them onto the ganache to decorate. Finish the cake decoration with some optional edible glitter (I used gold!) and place the cake in the fridge for at least 1 hour for the ganache to set.
- Serve sliced with whipped coconut cream and enjoy!
- Serving Size: per slice
- Calories: 662
- Sugar: 79.4
- Sodium: 324.4
- Fat: 27.1
- Saturated Fat: 13.7
- Unsaturated Fat: 12.4
- Trans Fat: 0
- Carbohydrates: 104.4
- Fiber: 2.1
- Protein: 4.1
- Cholesterol: 0
Keywords: oreo cake, vegan oreo cake, vegan chocolate mint cake, chocolate mint cake
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