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    Home ยป Dessert

    No Bake Vegan Oreo Cake

    Published:Feb 4, 2022ยท Modified: Feb 10, 2022 by Keri Bevan

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    This vegan Oreo cake is the ultimate vegan dessert. An Oreo crumb crust is layered with a decadently creamy filling and a dark chocolate glaze. And, it's dairy free and egg free!

    vegan Oreo cake.
    vegan Oreo cake
    Jump to:
    • Are Oreos Vegan?
    • How To Make Vegan Oreo Cake
    • ๐Ÿ“– Recipe
    • Comments

    It can be hard to find a great cake recipe that's made without eggs or dairy. This vegan Oreo cake is here to save the day!

    And, all you need to is a few ingredients and a refrigerator to make it. No need to turn on the oven- this is a no-bake cake.

    Are Oreos Vegan?

    Most Oreos are vegan, with the exception of a few specialty flavors. Despite their creamy vanilla filling, they contain no dairy or eggs. Here's the ingredients listed on the package:

    Unbleached enriched flour, sugar, palm and/or canola oil, cocoa, high fructose corn syrup, leavening, corn starch, salt, soy lecithin, vanillin, and unsweetened chocolate.

    However, Oreo does state that their cookies may be processed next to products that contain milk, so if that's a concern for you, it's best to avoid them.

    • vegan Oreo cake with crust.
    • vegan Oreo cake filling.
    • vegan Oreo cake in pan.
    how to make vegan Oreo cake

    How To Make Vegan Oreo Cake

    • Grease an 8 inch loose bottom springform pan. Line the bottom of the pan with baking paper. If you use a larger pan, be aware that your cake will come out flatter.
    • Blitz 7 ounces of Oreos (for the base) in a food processor. Alternatively, you can put the Oreos in bag, and smash them with a rolling pin. Aim for a fine crumb, but not dust! Add the vegan butter and process until everything is well combined.
    • Transfer the Oreos to the springform pan and press them down firmly with your hands until the crust is compressed and solid. Put the pan in the fridge to chill while you make the filling.
    • Using a stand mixer or an electric hand held mixer, mix your vegan cream cheese, vegan cream, icing sugar, and vanilla.
    • Blitz the Oreos for the filling in the food processor. Stir them into the filling.
    • Spoon your filling into the springform pan. Spread it out smoothly with a knife, and put the cake in the fridge to chill for at least 4 hours, or overnight.
    • To make the optional topping melt the dark chocolate and coconut oil in the microwave. Allow the mixture to cool. Pour it over the top of the cake and spread it evenly across the top, allowing some excess to drip over the edges.
    • Cut 4 of the Oreos for the topping in half and place them around the edges of the cake.
    • Finally, blitz the remaining 2 Oreos in the food processor and sprinkle the crumbs around the edges of the cake.
    • Enjoy your vegan Oreo cake!

    vegan Oreo cake.
    vegan Oreo cake

    Did You Make This Recipe?

    If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me comment below. It makes my day, and your feedback helps other readers.

    Frequently Asked Questions

    Can I make vegan Oreo cake gluten free?

    Yes, but you'll need to use gluten free Oreo cookies, which are available at most grocery stores.

    How do you store vegan Oreo cake?

    This cake will stay fresh in the fridge for 5 days in an airtight container.

    Can you freeze vegan Oreo cake?

    Yes, you can. Do not add the optional toppings. Wrap the pan in 1 layer of plastic wrap and 1 layer of aluminum foil. Freeze for up to 3 months. Defrost in the fridge.

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    ๐Ÿ“– Recipe

    vegan Oreo cake.

    No Bake Vegan Oreo Cake

    Keri Bevan
    This vegan Oreo cake is sheer decadence! An Oreo crust is layered with a creamy Oreo filling and a dark chocolate glaze. This cake is dairy and egg free. It's a no bake cake, and can easily be made gluten free.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    Chilling in the fridge 4 hours hrs
    Total Time 4 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 551 kcal

    Ingredients
     
     

    For The Base

    • 7 ounces Oreo cookies about 18 Oreos
    • ยผ cup vegan butter melted

    For The Vegan Oreo Cake

    • 18 ounces vegan cream cheese I used Violife
    • 1 cup vegan cream I used Elmlea
    • 1 cup icing sugar
    • 2 tablespoons vanilla extract
    • 5 ounces Oreo cookies about 15 Oreos

    Oreo Cake Topping

    • 3ยฝ ounces dark vegan chocolate
    • 1 tablespoon coconut oil
    • 2 ounces Oreo cookies 6 Oreo cookies

    Instructions
     

    • Grease an 8 inch loose bottom springform pan. Line the bottom of the pan with baking paper.

    To Make The Oreo Base

    • Blitz the Oreos in a food processor. Alternatively, put the Oreos in bag, and smash them with a rolling pin. Aim for a fine crumb, but not dust! Add the vegan butter and process until everything is well combined.
    • Transfer the Oreos to the springform pan and press them down firmly with your hands until the crust is compressed and solid. Put the pan in the fridge to chill.

    To Make The Vegan Oreo Filling

    • Using a stand mixer or an electric hand held mixer, mix the vegan cream cheese, vegan cream, icing sugar, and vanilla.
    • Blitz the Oreos for the filling in the food processor. Stir them into the filling.
    • Spoon the filling into the springform pan. Spread it out smoothly with a knife, and put the cake in the fridge to chill for at least 4 hours.

    To Make The Topping (Optional)

    • Melt the vegan dark chocolate and the coconut oil in the microwave. Allow the mixture to cool. Pour it over the top of the cake and spread it evenly across the top, allowing some excess to drip over the edges.
    • Cut 4 of the Oreos in half and place them around the edges of the cake.
    • Blitz the remaining 2 Oreos in the food processor and sprinkle the crumbs around the edges of the cake.

    Nutrition

    Calories: 551kcalCarbohydrates: 52gProtein: 8gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 505mgPotassium: 91mgFiber: 7gSugar: 34gVitamin A: 217IUCalcium: 57mgIron: 4mg
    Keyword no bake cakes
    Tried this recipe?Let us know how it was!

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    Keri Bevan

    Welcome, I'm Keri

    I'm the food photographer and recipe developer and writer behind Daily Dish. I'm a certified Reiki Master with a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London

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