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!
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.
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!
Did You Make This Recipe?
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Frequently Asked Questions
Yes, but you'll need to use gluten free Oreo cookies, which are available at most grocery stores.
This cake will stay fresh in the fridge for 5 days in an airtight container.
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.
Craving More Easy Vegan Recipes?
Creamy Vegan Biscoff Cheesecake
Healthy Chocolate Chickpea Ice Cream
How To Make Vegan Chocolate Chip Muffins
Homemade Strawberry Pop Tarts (Vegan)
Simple Chocolate Raspberry Cups - Vegan Desserts
📖 Recipe
No Bake Vegan Oreo Cake
Ingredients
For The Base
- 7 ounces Oreo cookies about 18 Oreos
- ¼ 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
- 3½ 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.
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